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Cranberry Pistachio Rugelach: 1 foolproof holiday cookie

Cranberry Pistachio Rugelach
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Enjoy these festive Cranberry Pistachio Rugelach, a delightful holiday cookie perfect for Christmas or Hanukkah. These pastries feature a rich dough filled with sweet cranberries and crunchy pistachios.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • 1/2 cup chopped pistachios
  • 1/4 cup granulated sugar (for filling)
  • 1 teaspoon ground cinnamon (for filling)

Instructions

  1. In a large bowl, cream together the softened butter and cream cheese until smooth.
  2. Gradually add the flour and salt, mixing until just combined to form a dough.
  3. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter.
  6. In a small bowl, mix together the dried cranberries, chopped pistachios, 1/4 cup sugar, and cinnamon for the filling.
  7. Sprinkle half of the filling mixture evenly over the rolled-out dough.
  8. Cut the dough into 12 equal wedges, like a pizza.
  9. Starting from the wide end, carefully roll up each wedge towards the point.
  10. Place the rolled rugelach onto the prepared baking sheets.
  11. Repeat with the second disk of dough.
  12. Bake for 20-25 minutes, or until golden brown.
  13. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure butter and cream cheese are fully softened for a smooth dough.
  • Chilling the dough is crucial for easy handling.
  • Adjust the amount of filling to your preference.

Nutrition

Find it online: https://savorandpin.com/cranberry-pistachio-rugelach-recipe/