Description
Delightful rugelach cookies with a harmonious blend of crunchy pastry, sweet raspberry jam, and nutty pistachios.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup pistachios, chopped
- 1/2 cup raspberry jam
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter, cream cheese, and sugar until smooth and fluffy.
- Gradually mix in the flour and salt until the dough comes together.
- Divide the dough into four equal parts and chill in the refrigerator for at least 1 hour.
- Roll out one portion of dough into a circle about 1/8 inch thick.
- Spread raspberry jam evenly on the dough and sprinkle chopped pistachios on top.
- Cut the circle into 8 wedges and roll each wedge from the wide end towards the point.
- Place the cookies on a lined baking sheet and brush the tops with beaten egg.
- Bake for 20-25 minutes until golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough adequately for better texture. These cookies can be customized with various fillings.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg