Description
Delicious dessert cookies with a buttery, flaky pastry filled with raspberry preserves and roasted pistachios, perfect for gatherings or a cozy treat.
Ingredients
Scale
- 1/2 cup whole milk
- 1/4 cup white granulated sugar (divided)
- 2 tsp dry active yeast
- 1/2 tsp sea salt
- 10 tbsp unsalted butter (melted)
- 2 large eggs, 1 egg yolk
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 cup shelled pistachios
- 1/2 cup white granulated sugar
- 1 cup raspberry preserves
- 1 tbsp water
Instructions
- Warm the whole milk over low heat until just warm to the touch, sprinkle in the yeast and let sit until foaming, about 5 minutes.
- Combine 1/4 cup of sugar, salt, melted butter, eggs, egg yolk, and sour cream in a mixing bowl. Whisk until smooth.
- Stir the yeast mixture into the butter mixture before adding the flour. Mix until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes. Shape into a ball.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Finely chop the pistachios and mix with remaining sugar in a separate bowl while the dough rises.
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, punch it down and divide into half. Roll one half into a circle, about 1/8 inch thick.
- Spread an even layer of raspberry preserves over the dough followed by the pistachio mixture.
- Slice the dough into 8-12 wedges and roll each towards the tip, creating crescent shapes.
- Brush the rugelach with egg wash and bake for 20-25 minutes, or until golden brown.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg