- 2 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 package (8 ounces) cream cheese, at room temperature
- 1/2 package (16 ounces) Driscoll’s Strawberries, stems removed
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3/4 teaspoon ground cinnamon, divided
- 1/2 cup shelled pistachios, finely chopped
- 1 large egg, lightly beaten
- 1 tablespoon sanding sugar
- Whisk together flour and salt in a medium bowl.
- Beat butter and cream cheese with paddle attachment in an electric mixer until very light and fluffy, about 3 minutes, scraping down bowl several times.
- Gradually add flour mixture on low speed, mixing just until blended, scraping down bowl once or twice.
- On a lightly floured surface, divide dough in half and pat each half of dough into a 12-inch round and wrap in plastic wrap. Chill in refrigerator 1 hour.
- Meanwhile, heat strawberries, granulated sugar, lemon juice and 1/2 teaspoon cinnamon to a boil in a medium saucepan over medium-high heat, stirring occasionally.
- Reduce heat to medium and simmer until thickened slightly, about 15 – 18 minutes, stirring and mashing berries with a spatula or potato masher (you should have about 1 cup).
- Remove from heat and let cool completely.
- The mixture will thicken as it cools. In a small bowl, combine sanding sugar and remaining 1/4 teaspoon cinnamon and set aside. Once filling is cooled and dough has chilled, preheat oven to 350°F.
- Line 2 cookie sheets with parchment paper. Remove 1 dough round from refrigerator.
- On a lightly floured surface, with a floured rolling pin, roll dough to a 12-inch circle about 1/4-inch thick.
- Spread half strawberry filling over dough in a thin layer. Using a pizza cutter or sharp knife, cut dough round into 16 wedges.
- Sprinkle with half pistachios.
- Roll each cookie up starting with wide end of wedge and place on prepared cookie sheet.
- Repeat process with second round of dough, remaining pistachios, and the rest of the filling. Brush cookies with egg wash and sprinkle with cinnamon sugar.
- Bake cookies about 30 minutes or until golden on bottom, rotating baking sheets halfway through baking.
- Allow rugelach to cool on wire rack.
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