These Hot Pepper Jelly Rugelach Cookies are a unique twist on this traditional cookie. These light, buttery, flaky, and delicious cookies are easy to make. Whip up the dough in your food processor and freeze until ready to bake!
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces cream cheese (cold, cubed)
2 sticks butter (cold, cubed)
2 teaspoons vanilla
1 egg yolk (beaten)
Powdered sugar for rolling ( I love Dixie Crystals for this!)
Hot Pepper Jelly filling
1/2 cup hot pepper jelly (homemade or store-bought)
1 teaspoon water
1/4 cup pistachios (toasted, chopped small)
Powdered Sugar for garnish
Make the rugelach dough
Combine the flour and salt in a food processor.
Pulse a few times to mix.
Add in the butter and cream cheese.
Pulse about 10-12 times until the dough looks like small pea gravel.
Drizzle in the yolk and vanilla.
Pulse 2 or 3 more times to combine.
Remove dough to surface lightly dusted with sugar.
Press into four equal disks being careful not to get the dough too warm.
Wrap each disk in plastic wrap and refrigerate at least 2 hours.
You can store the dough in the fridge for a few days before using or in the freezer for a month.
Roll the rugelach
When ready to make cookies, roll one disk out on a powder-sugared surface to 1/8 inch thickness and in a circle.
Microwave the hot pepper jelly and water for 30 seconds to loosen it up.
Add the hot pepper jelly and chopped pistachios to the surface, much like a pizza.
Cut the circle into wedges making 16.
Roll each wedge, starting from the wide side, much like a crescent roll.
Bake the cookies
Bake at 375F for 20 minutes or until golden brown, rotating the pan half-way through.
Let cool on the pan for 5 minutes before removing.
When cool, dust with powdered sugar.
Store in an airtight container for up to a week, if they last that long.
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Keywords: rugelach, cookies, holiday, cream cheese, hot pepper jelly, sweet and spicy