Description
Delightful rugelach cookies filled with creamy raspberry jam and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup pistachios, chopped
- 1/2 cup raspberry jam
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, cream cheese, and granulated sugar until smooth and fluffy.
- Gradually incorporate the flour and salt into the mixture, mixing until a cohesive ball of dough forms.
- Divide the dough into four equal parts and wrap each in plastic wrap. Chill in the refrigerator for at least an hour.
- Roll one portion into a circle about 1/8 inch thick on a floured surface.
- Spread a thin layer of raspberry jam over the circle and sprinkle with chopped pistachios.
- Cut the circle into 8 wedges and roll each wedge from the wide end towards the point.
- Arrange the cookies on a baking sheet lined with parchment paper and brush lightly with beaten egg.
- Bake for 20-25 minutes until golden brown.
- Allow to cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough longer than an hour for better texture. Customize by trying different jams or nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg