Photo, Erik Putz. Food Styling, Eshun Mott. Prop Styling, Madeline Johari.
shelled unsalted unroasted
refrigerated rolls of
, (2 rolls) such as Pillsbury
- Position rack in centre of oven, then preheat to 350F. Line two large baking sheets with parchment.
- Combine pistachios with enough water to cover in a small saucepan. Set over medium-high. Boil for 3 min, then drain and rinse under cold water. Add pistachios to the bowl of a food processor. Whirl until very finely chopped. Add icing sugar, lemon zest and food colouring. Whirl until smooth.
- Beat egg yolk with 2 tbsp water in a bowl. Set aside.
- Working one roll at a time, unroll pie crust dough on a lightly floured counter. Thinly spread half the filling evenly over the surface, to the edges. (You may need to use your fingers to spread the paste.) Sprinkle 1 tbsp coarse sugar evenly overtop. Using a knife or pizza cutter, cut dough like a pizza into 16 wedges.
- Beginning at wide end of each wedge, tightly roll dough up toward the centre to create a crescent. Arrange crescents on one baking sheet, 1 in. apart. Brush tops of cookies with beaten egg and sprinkle 1⁄2 tbsp coarse sugar overtop.
- Bake until lightly golden, 20 to 22 min. Repeat with second roll of dough.
- Transfer baked rugelach to a rack to cool completely. Bake second sheet.
Nutrition (per cookie)
- 1 g,
- 9 g,
- 4 g,
- 65 mg.
These pistachio-lemon rugelach cookies will keep in an airtight container at room temperature up to 3 days. (Or freeze up to 1 month.)
Find all our best cookie storage tips here.