Great for cookie swaps and gift giving, these not-too-sweet but oh-so-tasty rugelach will become part of your cookie rotation. A dough flecked with poppy seeds and lemon meshes perfectly with a filling of chopped pistachios.
Special Diets:
Ingredients
Method
In a food processor, blend butter and cream cheese until smooth. Add 1/2 cup sugar, lemon zest, poppy seeds and salt, and process until combined.
Add flour and pulse until dough just comes together. Divide dough into 2 balls, flatten each to a disk, cover and refrigerate at least 4 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Working on a generously floured surface with a floured rolling pin, roll 1 ball of dough into a 12-inch round.
Brush dough with egg and sprinkle with 1 tablespoon sugar, then half of the pistachios.
Using a knife or pastry wheel, cut the round into 16 pie-shaped wedges.
Curve rolls into little crescents and place them, point-side down, on the prepared baking sheet.
Repeat process with second ball of dough and remaining sugar and pistachios.
Bake until golden, 25 to 28 minutes. Cool on a wire rack.
Nutritional Info
Serving Size
1 cookie
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.