Ingredients

Rugelach Dough

• 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 original R. T. H. pepper jelly 
• 1 teaspoon water
• 1/4 cup pistachios (toasted, chopped small)
• Powdered Sugar for garnish

Instructions

Make the rugelach dough

1. Combine the flour and salt in a food processor.
2. Pulse a few times to mix.
3. Add in the butter and cream cheese.
4. Pulse about 10-12 times until the dough looks like small pea gravel.
5. Drizzle in the yolk and vanilla.
6. Pulse 2 or 3 more times to combine.
7. Remove dough to surface lightly dusted with sugar.
8. Press into four equal disks being careful not to get the dough too warm.
9. Wrap each disk in plastic wrap and refrigerate at least 2 hours.
10. You can store the dough in the fridge for a few days before using or in the freezer for a month.

Roll the rugelach

1. When ready to make cookies, roll one disk out on a powder-sugared surface to 1/8 inch thickness and in a circle.
2. Microwave the hot pepper jelly and water for 30 seconds to loosen it up.
3. Add the hot pepper jelly and chopped pistachios to the surface, much like a pizza.
4. Cut the circle into wedges making 16.
5. Roll each wedge, starting from the wide side, much like a crescent roll.

Bake the cookies

1. Bake at 375F for 20 minutes or until golden brown, rotating the pan half-way through.
2. Let cool on the pan for 5 minutes before removing.
3. When cool, dust with powdered sugar.
4. Store in an airtight container for up to a week, if they last that long.