Pistachio And Dried Apricot Rugelach Food

APRICOT AND PISTACHIO RUGELACH

Steps:

• Bring a small saucepan of water to a boil. Add apricots and zest; cover and remove from heat. Set aside 15 minutes to soften. Discard zest; drain apricots, reserving a few tsp of water.
• Add apricots and brandy to a mini chopper or food processor; process until smooth, adding a tsp or two of reserved water, if necessary, to loosen mixture. Set aside to cool completely.
• Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
• Unroll dough onto a large sheet of waxed paper. Press perforations and seams together. Cover with a second sheet of wax paper. Roll to a roughly 8- X 16-inch rectangle.
• Spread dough with apricot mixture, sprinkle with cinnamon and top with pistachios. Cut dough in half lengthwise. Cut each half into 12 strips widthwise to make 24 pieces.
• Roll each piece of dough into a little bundle; arrange on prepared baking sheet. Brush with egg white; sprinkle with sugar. Bake until golden, about 12 minutes.
• Serving size: 1 cookie

PISTACHIO AND DRIED-APRICOT RUGELACH

Steps:

• Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
• Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
• Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
• Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS

Steps:

• Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
• Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

PISTACHIO-APRICOT RUGELACH

Steps:

• Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes.
• Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently.
• Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour.
• Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart.
• Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.

APRICOT NUT OR CARDAMOM PISTACHIO RUGELACH

Steps:

• 1. To make the pastry: The night before baking, in a medium bowl, whisk together the flour and salt until blended.2. In a stand mixer set on medium speed, beat the butter and cream cheese until smooth and creamy. On low speed, gradually beat in the flour mixture until just combined. Scrape down the sides and bottom of the bowl as necessary. Scrape the mixture onto a lightly floured board, and using floured hands, form a 6-by-3-inch log. Cut the log into thirds (8 ounces each) and press each portion into a round, flat disk. On the countertop, spread two 14-inch lengths of plastic wrap, overlapping them by 4 inches. Place one disk in the center and cover with 2 more sheets in the same manner. Place the rolling pin in the center of the disk, then roll firmly and evenly out to the edge. Continue rolling in this fashion until the dough is a 12-inch circle. Repeat with the remaining disks of dough. Leave the dough in the plastic wrap, seal, stack, and refrigerate overnight.3. The next day, when you are ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper or foil.4. To make the apricot nut filling: In a small bowl, mix together the brown sugar and cinnamon until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Lightly flour the top of the dough and flip it over onto a work surface. Brush the top of the dough with one-third of the apricot preserves. Sprinkle one-third of the brown sugar-cinnamon mixture over the preserves, then sprinkle with one-third of the walnuts, one-third of the pecans, and one-third of the raisins. Lightly press any loose nuts into the dough. To make the cardamom pistachio filling: In a small bowl, mix together the brown sugar and cardamom until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Brush the top of the dough with one-third of the melted butter. Sprinkle one-third of the brown sugar-cardamom mixture over the butter, then sprinkle with one-third of the pistachios and one-third of the raisins. Lightly press any loose nuts into the dough. 5. Using a long, sharp knife, cut the dough into 12 pie-shaped wedges. Starting with the wide end opposite the point and working quickly, roll each wedge up jelly-roll fashion. Arrange the rolls, with the point side down, 1 inch apart on the baking sheet. Brush the tops and sides of the rugelach with milk and sprinkle with the granulated sugar. Bake until golden brown and lightly puffy, about 30 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring them to a rack to cool completely. Repeat with the remaining 2 rounds of dough.Variation To make Rugelach with Marmalade, Sage, and Pine Nuts, follow the recipe for the pastry, mixing 1 tablespoon finely chopped fresh sage leaves and 1 teaspoon grated orange zest into the blended butter and cream cheese mixture before adding the flour mixture. Follow the recipe for the apricot nut filling, omitting the brown sugar and cinnamon. Substitute 1 cup warm marmalade for the apricot preserves and use 1 cup pine nuts instead of the pecans and walnuts. Proceed as directed.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

APRICOT-WALNUT RUGELACH

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.