Rugelach and maybe a publication?

Sooo… originally I was going to be writing up a vegetarian pho recipe Adam and I had for dinner… oh maybe 2 weeks back now. But sitting in my inbox this evening was an email going ‘so people from X heard about your Purim themed Feastly event, would you like to contribute a recipe and photo?’


I don’t care who the publisher is (I know, but I haven’t submitted the recipe & photo yet, so I don’t think I should bandied their name about), getting paid, or any of that. Someone I’m not family with or close friends with asked me to write/publish/share a recipe. Dude. Very, very flattering, whatever happens.


Rugelach – these are awesome little pastries with a nice (to me) mix of bread-like taste, sweet (apricots), and crunch (pistachios). Also very dangerous – I don’t think anybody took just one to start with. And nobody stopped after the first pass 🙂 This is very  much a dairy recipe and not a make ahead recipe. But you do need a large chunk of time the day of, since it involves a 2-6 hour (passive) block of time for the dough in the refrigerator. Plan ahead for this one, in both time and ingredients. I don’t know about you, but I don’t keep cream cheese stocked in the fridge and have to plan to pick it up. Who knows, for you, that might be the apricots or the pistachios. Butter, flour, salt, sugar, and cinnamon, though, those I’m hoping y’all already have 🙂

Apricot-Pistachio Rugelach

makes about 30 pieces
original from The Williams-Sonoma Baking Book

(I really do recommend this book to anyone who enjoys baking – my go-to pastry dough comes from here)


  • 1/4 lb cream cheese, at room temperature & cut into small pieces
  • 1/2 cup / 1 stick / 4 oz unsalted butter, at room temperature & cut into small pieces
    (If you can’t find unsalted or only have salted butter around, go ahead and use it – just omit the 1/4 tsp salt in the dough)
  • 1 cup + 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  1. In a food processor (easiest method) or large bowl, combine the cream cheese, butter, flour, sugar, and salt. Pulse or mix with a pastry blender (or two forks) until the dough begins to clump together. Lightly flour a work surface, turn the dough out onto it, and gather it into a bal. Divide the dough into 4 equal portions, press lightly into disks, and wrap each in plastic wrap. Refrigerate for at least 2 hours but no more than 6.


  • 3/4 cup dried apricots, roughly cut up
  • 1/2 cup water
  • 1 tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsalted pistachios, finely chopped
    (chopped then measured)

Optional: confectioners’ sugar (for dusting/presentation)

  1. In a small saucepan, combine the apricots and 1/2 cup of water. Cover and cook on low heat, stirring occasionally, until the water is absorbed and/or evaporated, 10-15 minutes.
  2. Allow to cool slightly , the transfer to a food processor or use an immersion blender and process to a fairly smooth purée. Stir in the sugar, cinnamon, and pistachios; set aside until dough is ready.


  1. Preheat the oven to 375°F and line 2 baking sheet with parchment paper.
  2. Lightly flour a work surface. With one disk at a time, roll the dough out on the work surface into a 7 inch circle. Spread 1/4th of the filling evenly on top. With a long knife, cut into 6 wedges. Starting at the outside edge of the wedge, gently roll up each wedge towards the point. Place each piece at least one inch apart on the baking sheets and bend the ends towards the center. Repeat with the rest of the dough.
  3. Bake until golden brown, about 20 minutes. Allow to cool in the baking sheets on wire racks for about 5 minutes, then transfer the rugelach to the wire racks to cool completely. While still warm, use a sieve to dust them with confectioners’ sugar, if using.



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