Apricot-pistachio rugelach

Votes: 1

Time: 3 hours 40 minutes
Complexity: easily
Quantity: 24 pcs.

Jewish rugelach rolls are baked from a dough made with equal parts butter and cream cheese. After each step, the dough should be thoroughly chilled in the refrigerator to make it easier to work with. The rolled-out dough is then filled with the filling, rolled into rolls, sliced, and baked. Rugelach are most often filled with dried fruits and nuts. This option is perfect for winter baking, especially if you add a spoonful of ground cinnamon to the mixture of chopped dried apricots and pistachios, which will fill the house with a captivating aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 1/4 cups premium flour + extra for work
2 tbsp. granulated sugar
0.5 tsp salt
110 g of cream cheese, room temperature
110 g unsalted butter, room temperature
0.5 tsp vanilla extract

Filling

6 tablespoons apricot jam
0.5 cups roasted salted pistachios, finely chopped
0.5 cups dried apricots, finely chopped
1 tbsp. granulated sugar
1 teaspoon ground cinnamon
A pinch of salt
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, cream cheese, butter, vanilla extract, Apricot jam, pistachios, dried apricots, cinnamon, eggs, turbinado sugar

Cooking the dish according to the recipe:

Knead the dough:

In a medium bowl, combine the flour, granulated sugar, and salt. In a large bowl, beat the cream cheese and butter with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla extract. Reduce the mixer speed to medium; beat in the flour mixture for about 1 minute. Place the dough on a sheet of plastic wrap, form it into a disk, and wrap it. Refrigerate for at least 1 hour or overnight to firm up.
Cut the dough in half. Working with one half at a time, on a lightly floured work surface, roll each piece of dough into a 6 x 12-inch rectangle; trim the edges. Refrigerate the dough for at least 20 minutes.

Prepare the filling:

Spread 3 tablespoons of apricot jam on each rectangle of dough, leaving a 2.5 cm border along one long edge. In a small bowl, combine the pistachios, dried apricots, granulated sugar, cinnamon, and salt. Sprinkle over the jam and press gently.
Starting with the long side covered with jam, roll each dough layer into a tight log. Place seam-side down on a baking sheet and refrigerate for about 1 hour to firm up.
Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper. Brush the rolls with beaten egg and sprinkle with turbinado sugar. Slice the rolls into 2.5 cm (1-inch) thick slices. Place them seam-side down on the prepared baking sheet, spacing them about 2.5 cm (1-inch) apart.
Bake the cookies until golden brown, 25-35 minutes. Let cool completely on the baking sheet.