Cranberry Pistachio Rugelach Recipe

Ingredients

• 225 g unsalted butter, softened
• 225 g full-fat cream cheese, softened
• 40 g granulated sugar
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 280 g plain flour
• 120 g thick cranberry preserves
• 80 g shelled pistachios, toasted and finely chopped
• 45 g light brown sugar
• 1 teaspoon ground cinnamon
• 1 large egg
• 1 tablespoon water
• Coarse sugar, for finishing

Method

1. 1

   Beat the butter, cream cheese, granulated sugar, salt, and vanilla until smooth. Add the flour and mix only until the dough comes together.

2. 2

   Divide the dough into three equal disks. Wrap and chill for at least 90 minutes, or up to two days.

3. 3

   Mix the pistachios, brown sugar, and cinnamon. Line two baking sheets with baking paper and heat the oven to 190 C, or 170 C fan.

4. 4

   On a lightly floured surface, roll one disk into a 25 cm circle. Spread with 40 g cranberry preserves, leaving a 1 cm border, and scatter over one-third of the pistachio mixture.

5. 5

   Cut the circle into eight wedges. Starting at the wide edge, roll each wedge toward its point and place it point-side down on a prepared sheet. Repeat with the remaining dough and filling.

6. 6

   Chill the shaped rugelach for 20 minutes. Beat the egg with the water, brush the pastries lightly, and sprinkle with coarse sugar.

7. 7

   Bake for 20 to 24 minutes, rotating the sheets halfway through, until the pastry is deeply golden and the filling is bubbling at the edges. Cool on the sheets for 5 minutes, then move to a rack.