Pistachio-Citrus Rugelach

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.