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–+ servings
Jewish pistachio cookies.
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Pistachio Rugelach Recipe

Flaky, buttery cream cheese based dough filled with homemade pistachio cream.
Course Dessert
Cuisine jewish
Keyword pistachio rugelach
Prep Time 30 minutes
Cook Time 20 minutes
Servings 48 cookies
Author Dikla Levy Frances

Ingredients

For The Dough

  • 1 Cup (225g) Unsalted butter, cold and cut into 1/2-inch pieces
  • 1 Cup (225g) Cream cheese, cold and cut into 1/2-inch pieces
  • 2 Cups (240g) All-purpose flour
  • 2 Tablespoons Powdered sugar

For the filling and finishing

  • 1 recipe Pistachio Frangipane
  • 1/2 Cup (85g) Chopped white chocolate
  • 1/2 Cup (85g) Chopped milk chocolate
  • 2 Large Egg yolks, for egg wash

Instructions

Make the dough

  • Measure the flour, powdered sugar and half of the butter (113g) into a bowl of a food processor and pulse for about 8 times. The butter should be the size of small peas.
  • Add the rest of the butter and the cream cheese and process for about 10 seconds. The mixture should look very crumbly and easy to press into a dough.
  • Mount the mixture on a clean work surface and use your hands to press it into a disk of dough.
  • Divide the dough into four equal parts, tightly wrap each with plastic wrap and refrigerate for minimum of 1 hours and up to 48 hours.

Shape and Bake

  • Preheat your oven to 400F (200C) and line a large rimmed cookies sheet with parchment paper.
  • Remove of part of the dough from the refrigerator and roll it over a lightly floured, clean work surface into an 9 or 10-inch (24cm) circle.
  • Spread the dough with 1/4 cupf of the pistachio cream and sprinlt with 1/4 cup of chopped chocolate.
  • Use a sharp knife, or a pizza wheel to slice the dough into 16 wedges.
  • Roll each wedge starting from the wide end towards to pointy tip to create the crescent shape.
  • Brush the cookies with the egg yolks.
  • Place the crescent over the prepared baking pan and bake over the middle oven rack for 18-22 minutes. Until the cookies are golden brown and puffed.
  • Remove from the oven and allow to set and cool in the pan for about 30 minutes before inverting and shaping.

Notes

  • Store in an airtight containers or up to 7 days or freeze for up to two months.
  • Warm the cookies at 300F preheated oven for about 10 minutes for a fresh texture.
  • If the dough it too sticky, place it in the refrigerator for 15-20 minutes.
  • Make sure to lightly dust your work surface and rolling pin as needed.