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Pistachio-Citrus Rugelach

Makes 32 cookies
Time 5 hr 10 min
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.
Special Diets:
Ingredients
  • 1 cup (2 sticks) unsalted butter, chilled
  • 1 (8-ounce) package cream cheese, chilled
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon fine sea salt
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup unsalted pistachios, finely chopped, plus more for garnish
Method

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.

Curve rolls into little crescents and place them, point-side down, on the prepared baking sheet.

Repeat process with second ball of dough and remaining sugar and pistachios.

Bake until golden, 25 to 28 minutes. Cool on a wire rack.

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.
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  • 1 cup (2 sticks) unsalted butter, chilled
  • 1 (8-ounce) package cream cheese, chilled
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon fine sea salt
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup unsalted pistachios, finely chopped, plus more for garnish