Add this recipe for pistachio cranberry rugelach to your holiday baking this year. The soft cream cheese dough is wrapped around a citrus, pistachio and cranberry filling.
What is rugelach?
Rugelach is a cookie which here is made with a soft cream cheese dough that is wrapped around a filling of nuts and dried fruit.
Picture a croissant in that the dough begins as a triangle. The filling is then added and you roll the dough from the large end of the triangle towards the point of the triangle.
What type of filling is used in rugelach?
- dried fruit
- spices such as cinnamon
- get creative and use fillings like Nutella or jam
Can you send rugelach through the mail?
Yes, rugelach makes an excellent baked good to package and send through the mail to family and friends.
Read here to learn how I best package cookies to send in the mail. Take the time to make sure your beautiful baked goods arrive in one piece!
I am sharing pistachio cranberry rugelach. I baked a batch of traditional rugelach a few years ago to send to my dear Aunt Ruth. On the day I baked this updated version with a pistachio, cranberry and citrus filling, Aunt Ruth celebrated her 96th birthday! My aunt lives in California so I was not able to share these with her this time but I know she would have enjoyed them.
I started with this pistachio-citrus rugelach recipe from Whole Foods then added dried cranberries to get into the Christmas spirit with a red and green filling. In fact my only addition was the one half cup of dried cranberries and the zest of an orange which you can add to the filling.
You’ll see from this photo that the rugelach are not my most photogenic food of the year! Some of the edges were overcooked and the egg wash was inconsistent which created a lack of uniformity in the appearance of these goodies, but do not let that stop you from baking this recipe yourself!
I have gobbled up the rugelach with their crisp edges and all without a complaint. The tender cream cheese based dough gently wraps around the filling of pistachios and cranberries in such a way that you will not stop with just one. My apologies to your waist-line but you can save your New Year’s resolutions of eating healthy until January 1st!
What kitchen items do I need to bake cookies?
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Baking with the Creative Cookie Exchange
The #CreativeCookieExchange group is my monthly excuse to bake and eat cookies. As if I need a reason to eat more cookies! Baking with this group pushes me to try new ingredients, refine old favorites, and capture the joy of baking with friends– even if those friends happen to be miles away in their own kitchens.
There is a togetherness that comes from baking with others and for that I am grateful to this fabulous group of bakers. We are rounding out the year by baking cookies with nuts. I know some of you need to avoid nuts and you won’t be disappointed. Many of these recipes are just as lovely without the addition of nuts, give them a try.
Check out what the group baked this month:
- Honey Mixed Nut Bars from All That’s Left Are The Crumbs
- Butterless Walnut Chocolate Chunkers from What Smells So Good?
- Almond Linzer Cookies from Spiceroots
- Cranberry Pistachio Biscotti from Oven Delights
- Pistachio, Rosewater and Cardamom Shortbread Cookies from A Shaggy Dough Story
- Salted Chocolate Pecan Caramel Bars from Karen’s Kitchen Stories
- Pistachio Cranberry Rugelach from A Baker’s House
- White Chocolate Cranberry Nut Cookies from 2 Cookin Mamas
- Biarritz Sandwich Cookies from The Spiced Life
- 1 cup (2 sticks) unsalted butter, chilled
- 1 (8-ounce) package cream cheese,, chilled
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 tablespoon grated lemon zest
- 1 tablespoon poppy seeds
- 1/4 teaspoon fine sea salt
- 2 cups all-purpose flour
- 1 large egg, lightly beaten
- 1 cup unsalted pistachios, finely chopped
- 1/2 cup dried cranberries, chopped
- zest of one orange
Use a food processor to make the dough. Add the butter and cream cheese and blend until combined. Add the 1/2 cup sugar, zest, seeds and salt and process until well mixed.
Add the flour and pulse until the dough just barely comes together. Don't over-process the dough or it will become tough. Make two balls of dough and flatten them. Place each in a zip loc bag and refrigerate for 4 hours.
Prepare baking sheets with parchment paper. Preheat the oven to 350 degrees F while you work on forming the rugelach.
Work with one disc of dough at a time. Roll out on a floured surface until the dough is just less than 1/4 inch thick.
Brush the dough with egg and then add 1 tablespoon of sugar and half of the pistachios and dried cranberries.
Use a pizza cutter wheel to cut the dough into 16 pieces. Start at the wide edge and roll towards the middle. Place the rolled up rugelach on the parchment paper.
Repeat with the second disc of dough and remaining filling.
Brush with egg and sprinkle with sugar if desired.
Bake until the rugelach is golden, 25 to 28 minutes. Cool on a wire rack.
Mix up the fillings to suit your taste. Other nuts and dried fruits would make good combinations.
Amount Per Serving: Calories: 127 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 24mg Sodium: 45mg Carbohydrates: 11g Fiber: 1g Sugar: 3g Protein: 2g
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