Pistachio Almond Rugelach with Chef Gail Sokol

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

pistachios

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide a similar texture and flavor.

almonds

🥗Healthier: cashews

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

Preheat the oven to 350°F (175°C).

Allow 8 oz of cream cheese and 8 oz of unsalted butter to come to room temperature.

In an electric mixing bowl, cream together the butter and cream cheese until blended, on low speed.

Slowly add 2 cups of all-purpose flour to the mixture on low speed until a wet dough forms.

Use a rubber spatula to scrape down the sides of the bowl and ensure all ingredients are combined.

Wrap the dough in plastic wrap and refrigerate for about 1 hour to firm up.

In a food processor, combine 1/2 cup roasted pistachios and 1/2 cup plus 2 tablespoons granulated sugar; pulse until finely chopped.

Add 7 oz of almond paste to the pistachio mixture and blend until well combined.

Roll out the chilled dough into rectangles, about 12 by 8 inches.

Spread the pistachio almond filling evenly over the rolled-out dough.

Cut the dough into wedges, similar to slicing a pizza.

Starting from the wide end, roll each wedge toward the point to form a crescent shape.

Place the rolled rugelach on a baking sheet lined with parchment paper.

Bake for 20-25 minutes or until golden brown.

Let cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens