Cherry pistachio rugelach Recipe - Los Angeles Times

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 pound (2 sticks) butter, at room temperature
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (9.5 ounces) flour, sifted
• 1/4 cup light brown sugar
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon cinnamon
• Freshly grated nutmeg, to taste
• 1 cup pistachios, finely chopped in a food processor
• 1/2 cup black cherry preserves, quickly pulsed in a food processor until smooth
• Zest of 1 orange, or to taste
• Rugelach dough, refrigerated until ready to use
• 1/4 cup cinnamon sugar (3 tablespoons sugar and 1 tablespoon cinnamon, blended)
• 1 egg, beaten (to use as an egg wash)