Pistachio and Dried-Apricot Rugelach
"Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same!) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container)...."
INGREDIENTS
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2 sticks unsalted butter, room temperature
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8 ounces cream cheese, room temperature
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1/4 cup granulated sugar
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1/4 teaspoon kosher salt
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2 cups all-purpose flour, plus more for dusting
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2 cups dried apricots
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2/3 cup granulated sugar
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1 teaspoon pure vanilla extract
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Pinch of kosher salt
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1 cup shelled pistachios, preferably Sicilian
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1 large egg, lightly whisked
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Sanding sugar, for sprinkling
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