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FOR THE DOUGH

1 cup (5 oz/155 g) plus

2 tablespoons all-purpose flour,

plus more for dusting

¼ teaspoon kosher salt

½ cup (4 oz/125 g) unsalted

butter, cut into small pieces, at

room temperature

¼ lb (125 g) cream cheese,

cut into small pieces, at room

temperature

2 tablespoons granulated sugar

FOR THE FILLING

¾ cup (4½ oz/140 g) dried

apricots, halved

2 tablespoons granulated sugar

¼ teaspoon ground cinnamon

¼ cup (1 oz/30 g) finely chopped

unsalted pistachios, plus more

for sprinkling

1 large egg beaten with 1

teaspoon water

Turbinado sugar, for sprinkling

MAKES 2 DOZEN COOKIESMAKES 2 DOZEN COOKIES

Rugelach with Apricot

& Pistachio Filling

You can’t rush the preparation of these traditional Jewish treats, but you can make them ahead:

Freeze the shaped cookies on a baking sheet, transfer to an airtight container, and freeze for up to

1 month. Bake them straight from the freezer, adding a few minutes to the baking time.

To make the dough, in a bowl, sift together the flour and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and

cream cheese on medium speed until smooth and combined, about 3 minutes. Add the

granulated sugar and beat until combined, about 2 minutes. Stop the mixer and scrape

down the sides of the bowl. Add the flour mixture and beat on low speed until combined,

about 1 minute. Turn the dough out onto a floured work surface, divide into 4 equal pieces,

and shape each into a disk. Wrap separately in plastic and refrigerate for at least 2 hours or

up to 6 hours.

Meanwhile, make the filling: In a saucepan over low heat, combine the apricots and

1

/

2

cup

(125 ml) water. Cover and cook, stirring occasionally, until the fruit absorbs the water, 10–15

minutes. Let cool slightly, then transfer to a food processor and process to a smooth purée.

Transfer to a bowl and stir in the granulated sugar, cinnamon, and pistachios. Set aside.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out 1 dough disk into a 7-inch (18-cm) circle about

¼ inch (6 mm) thick. Spread

1

/

4

of the filling evenly over the top. Using a large knife, cut the

dough into 6 wedges. Starting at the outside edge, gently roll up each wedge toward the

point. (If needed, use a thin metal spatula to loosen the wedges from the work surface.) If

the dough becomes too soft to roll, refrigerate for about 5 minutes to firm up. Transfer the

rolled cookies to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

Repeat with the remaining dough and filling, flouring the work surface as needed. Lightly

brush the cookies with the egg mixture, then sprinkle with a pinch each of chopped

pistachios and turbinado sugar.

Bake until the cookies are golden brown, 18–20 minutes. Transfer the baking sheet to a wire

rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to the rack

and let cool completely.

TIP Because this is a sticky dough, you may find it easier to place it between two sheets of

waxed paper and then roll it out.

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COOKIES, BARS & BROWNIES