Pistachio-Cranberry Rugelach Recipe

4.5 4 3
Pistachio-Cranberry Rugelach Recipe
Pistachio-Cranberry Rugelach Recipe photo by Taste of Home
Publisher Photo

Pistachio-Cranberry Rugelach Recipe

Read Reviews
4.5 4 3
Publisher Photo
Traditional rugelach gets dressed up for the holiday with pistachios, cranberries, and snow-white icing. Rich but not too sweet! — Deborah Hinojosa, Saratoga, California
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min./batch + cooling

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

Directions

In a large bowl, cream the softened butter, cream cheese and salt until blended; beat in cream. Gradually beat in flour.
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.
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 baking sheets, point side down.
Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely.
In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies. Yield: 4 dozen.
Originally published as Pistachio-Cranberry Rugelach in Taste of Home October/November 2012, p51

  • 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 baking sheets, point side down.
  4. Bake at 325° for 20-25 minutes or until bottoms are browned. Remove from pans to wire racks to cool completely.
  5. In a small bowl, mix the confectioners' sugar, vanilla and enough water to reach desired consistency. Drizzle over cookies. Yield: 4 dozen.
Originally published as Pistachio-Cranberry Rugelach in Taste of Home October/November 2012, p51

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Reviews forPistachio-Cranberry Rugelach

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kathy User ID: 9054749 260348
Reviewed Jan. 26, 2017

"I made these for my Christmas trays.Everyone loved them"

MY REVIEW
ReneeMurby User ID: 7119369 152202
Reviewed Dec. 15, 2013

"Outstanding! I love this cookie. It is a labor intensive cookie as I hand chopped all the pistachios and cranberries and made a double batch at once. I also decided to sprinkle a little green sugar onto the glaze. Yum Yum Yum. These were a big hit at my annual cookie party."

MY REVIEW
[email protected] User ID: 77962 197459
Reviewed Dec. 14, 2012

"I have made rugelach many times with cinnamon-sugar, so I wanted to see if this recipe would be more special, but the red and green colors do not show up well in the final product, so the only one who gets to enjoy the festive look is the cook. They are delicious, of course, but the filling looks a bit like hamburger crumbles."

MY REVIEW
donnawise User ID: 6986060 198436
Reviewed Nov. 20, 2012

"I love this recipe I have made it 3 times ."

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