FOR THE DOUGH

      1 cup (5 oz/155 g) plus

      2 tablespoons all-purpose flour,

      plus more for dusting

      ¼ teaspoon kosher salt

      ½ cup (4 oz/125 g) unsalted

      butter, cut into small pieces, at

      room temperature

      ¼ lb (125 g) cream cheese,

      cut into small pieces, at room

      temperature

      2 tablespoons granulated sugar

      FOR THE FILLING

      ¾ cup (4½ oz/140 g) dried

      apricots, halved

      2 tablespoons granulated sugar

      ¼ teaspoon ground cinnamon

      ¼ cup (1 oz/30 g) finely chopped

      unsalted pistachios, plus more

      for sprinkling

      1 large egg beaten with 1

      teaspoon water

      Turbinado sugar, for sprinkling

      MAKES 2 DOZEN COOKIESMAKES 2 DOZEN COOKIES

      Rugelach with Apricot

      & Pistachio Filling

      You can’t rush the preparation of these traditional Jewish treats, but you can make them ahead:

      Freeze the shaped cookies on a baking sheet, transfer to an airtight container, and freeze for up to

      1 month. Bake them straight from the freezer, adding a few minutes to the baking time.

      To make the dough, in a bowl, sift together the flour and salt. Set aside.

      In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and

      cream cheese on medium speed until smooth and combined, about 3 minutes. Add the

      granulated sugar and beat until combined, about 2 minutes. Stop the mixer and scrape

      down the sides of the bowl. Add the flour mixture and beat on low speed until combined,

      about 1 minute. Turn the dough out onto a floured work surface, divide into 4 equal pieces,

      and shape each into a disk. Wrap separately in plastic and refrigerate for at least 2 hours or

      up to 6 hours.

      Meanwhile, make the filling: In a saucepan over low heat, combine the apricots and

      1

      /

      2

      cup

      (125 ml) water. Cover and cook, stirring occasionally, until the fruit absorbs the water, 10–15

      minutes. Let cool slightly, then transfer to a food processor and process to a smooth purée.

      Transfer to a bowl and stir in the granulated sugar, cinnamon, and pistachios. Set aside.

      Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

      On a lightly floured work surface, roll out 1 dough disk into a 7-inch (18-cm) circle about

      ¼ inch (6 mm) thick. Spread

      1

      /

      4

      of the filling evenly over the top. Using a large knife, cut the

      dough into 6 wedges. Starting at the outside edge, gently roll up each wedge toward the

      point. (If needed, use a thin metal spatula to loosen the wedges from the work surface.) If

      the dough becomes too soft to roll, refrigerate for about 5 minutes to firm up. Transfer the

      rolled cookies to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

      Repeat with the remaining dough and filling, flouring the work surface as needed. Lightly

      brush the cookies with the egg mixture, then sprinkle with a pinch each of chopped

      pistachios and turbinado sugar.

      Bake until the cookies are golden brown, 18–20 minutes. Transfer the baking sheet to a wire

      rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to the rack

      and let cool completely.

      TIP Because this is a sticky dough, you may find it easier to place it between two sheets of

      waxed paper and then roll it out.

      55

      COOKIES, BARS & BROWNIES