Pistachio-Lemon Rugelach Cookie Recipe

Pistachio-Lemon Rugelach

PREP TIME

35 min

TOTAL TIME

1 h 20 min

Makes

32 cookies

* PLUS Cooling

Photo, Erik Putz. Food Styling, Eshun Mott. Prop Styling, Madeline Johari.

Roll flaky storebought pastry around a quick-mix pistachio-sugar-lemon filling for these easy, irresistible rugelach.

Ingredients

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.

These pistachio-lemon rugelach cookies will keep in an airtight container at room temperature up to 3 days. (Or freeze up to 1 month.)