Go Back
+ servings
Print Recipe
5 from 12 votes

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
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Jewish
Keyword: cherry pistachio rugelach, pistachio rugelach
Servings: 40 Rugelach
Calories: 137kcal
Cost: $10

Ingredients

Dough

Filling

Topping

Instructions

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.

Video

Notes

  • 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

Nutrition

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