Pistachio-Cranberry Rugelach Recipe

Name: Pistachio-Cranberry Rugelach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 package (8 ounces) cream cheese, softened; 1 teaspoon salt; 1/4 cup heavy whipping cream; 2-1/2 cups all-purpose flour; 1 cup dried cranberries, coarsely chopped; 1 cup finely chopped pistachios; 1/4 cup sugar; 1-1/4 teaspoons ground cinnamon; 1/4 cup butter, melted; 1-1/3 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 1 to 2 tablespoons water

Servings: persons

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon salt
1/4 cup heavy whipping cream
2-1/2 cups all-purpose flour
1 cup dried cranberries, coarsely chopped
1 cup finely chopped pistachios
1/4 cup sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter, melted
1-1/3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons water

1
In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour.
2
Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle. In a small bowl, combine the cranberries, pistachios, sugar and cinnamon; set aside.
3
Working with one portion of dough at a time, roll each into a 12-in. circle on a lightly floured surface. Brush with one fourth of the melted butter. Sprinkle with one fourth of the cranberry mixture, pressing lightly to adhere. Cut dough into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on greased
4
, point side down.
5
Bake at 325u00b0 for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely.
6
In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies.

1122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter, softened, 1 package (8 ounces) cream cheese, softened, 1 teaspoon salt, 1/4 cup heavy whipping cream, and more.

Yes, Pistachio-Cranberry Rugelach falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistachio-Cranberry Rugelach

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