Pistachio-Citrus Rugelach

Pistachio-Citrus Rugelach

Recipe Rating: 3.08746
Makes 32 cookies
Great for cookie swaps and gift giving, these not-too-sweet but oh-so-tasty rugelach will become part of your cookie rotation. A dough flecked with poppy seeds and lemon meshes perfectly with a filling of chopped pistachios. Watch our how-to video.
  • 1 cup (2 sticks) unsalted butter, chilled
  • 1 (8-ounce) package cream cheese,, chilled
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon grated lemon zest
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon fine sea salt
  • 2 cups all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup unsalted pistachios, finely chopped, plus more for garnish
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In a food processor, blend butter and cream cheese until smooth. Add 1/2 cup sugar, lemon zest, poppy seeds and salt, and process until combined. Add flour and pulse until dough just comes together. Divide dough into 2 balls, flatten each to a disk, cover and refrigerate at least 4 hours.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. 

Working on a generously floured surface with a floured rolling pin, roll 1 ball of dough into a 12-inch round. Brush dough with egg and sprinkle with 1 tablespoon sugar, then half of the pistachios. Using a knife or pastry wheel, cut the round into 16 pie-shaped wedges. Beginning at the wide edge of each wedge of dough, roll up toward the point. Curve rolls into little crescents and place them, point-side down, on the prepared baking sheet. Brush cookies with remaining egg wash and sprinkle with pistachios. Repeat process with second ball of dough and remaining sugar and pistachios. 

Bake 26 to 28 minutes or until golden. Cool on a wire rack.
Nutritional Info: 
Per Serving: Serving size: 1 cookie, 150 calories (90 from fat), 10g total fat, 6g saturated fat, 30mg cholesterol, 45mg sodium, 12g carbohydrates, (1 g dietary fiber, 5g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.