Desserts · CRESPO KITCHEN

Mango Pistachio Rugelach

Cream cheese pastry crescents with a chopped filling.

60 min approx.24 servingsDried mango

Plus 1 hour chilling

Ingredient photograph: Dried mango. Luiz Henrique Mendes · Pexels. Original. Photography credits.

Ingredients

200 g flour
120 g softened butter
120 g cream cheese
20 g sugar for dough
90 g finely chopped dried mango
70 g chopped pistachios
50 g apricot jam
30 g brown sugar
1 beaten egg

Method

Beat butter, cheese and sugar; add flour. Divide into 2 discs and chill for 1 hour.
Roll each disc to 28 cm. Spread with jam and scatter mango, pistachios and brown sugar.
Cut each disc into 12 wedges; roll from wide end to tip. Place tip-side down and brush with egg.
Bake at 180°C/350°F for 23–28 minutes until golden. Cool on a rack.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

kingarthurbaking.com