Cherry Pistachio Rugelach
These cherry pistachio rugelach are filled with tart cherry preserves and nutty pistachios, all rolled up in a decadent cream cheese dough.
Prep Time30 minutes mins
Cook Time20 minutes mins
Chilling Time30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: Jewish
Keyword: cherry pistachio rugelach, pistachio rugelach
Servings: 40 Rugelach
Calories: 137kcal
Cost: $10
Make the Dough
Cream butter and cream cheese in stand mixer with a paddle attachment until very creamy. Then add the sugar and vanilla and mix well.
Slowly add the flour in and until just combined. Dump the dough onto a lightly floured surface and form into a ball and wrap in plastic wrap. Refrigerate the dough for at least 30 minutes.
Make the Filling
Add the chopped pistachios to a bowl, along with the brown sugar, cinnamon and nutmeg and mix well.
Pulse the cherry preserves in a food processor or blender until smooth and there are no large fruit pieces.
Transfer preserve to a bowl and add orange zest and stir well.
Roll, Form and Bake the Rugelach
Pre-heat the oven to 350 degrees Fahrenheit and remove the dough from the fridge and cut into 4 pieces.
Roll each dough onto a lightly floured surface to a 10 inch circle. Use a plate or cheesecake pan to guide the circle and cut away any excess dough. *Note: Save the dough scraps to roll out for more rugelach.
Spread 3 tablespoons of cherry preserves onto the dough in a thin layer, leaving a small dough border.
Sprinkle 2-3 tablespoons of the chopped pistachio mixture on top of the preserves and use your hands to gently press the nuts into the jam.
Use a pizza cutter or knife and cut the dough into 8 even triangles, like a pizza. Then roll each rugelach from the outside-in, creating a crescent shape.
Place rugelach on lined baking sheet, pointy side down and brush with egg wash and sprinkle with cinnamon sugar.
Bake rugelach at 350 degrees Fahrenheit for 18-20 minutes until golden brown.
- After the dough is made, refrigerate it for at least 30 minutes and up to 8 hours. You can also make ahead and freeze.
- If dough is chilled, it may be a bit harder to roll out. Leave at room temperature until it's easier to roll with a rolling pin.
- Don't overfull with jam or nuts, a little goes a long way and the more filling there is, the harder it will be to roll the rugelach.
- As you make the circles and cut off excess dough, save the scraps to roll out another circle.
Dough recipe adapted from Ina Garten
Calories: 137kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg