Pistachio Apricot Rugelach
Rugelach is a not-too-sweet “cookie” that is good for tea, snack or light dessert. The recipe lends itself to substitutions such as raspberry jam in place of the apricot jam or cinnamon sugar in...
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Cooking tools:
- Stand mixer
- Rolling pin
- Pizza cutter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Fork
- Pastry brush
- Plastic wrap
- Refrigerator
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Offset spatula
- Cooling rack
- Spoon
- Aluminum foil
Ingredients
- 1 - 8 oz block cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- ¼ tsp salt
- ⅓ cup + 2 tbsp sugar, divided
- 1 tsp Amoretti® Lemon Zest Oil Extract O.S.
- 2 cups all purpose flour
- ¼ cup apricot jam
- 1 cup pistachios, toasted and finely chopped
- 1 egg, lightly beaten, for egg wash
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