120 min
Pistachio-Date Rugelach with Rosewater Honey
Recipe GLPRbc0c74c8c2a443
Tender, slightly sweet yeast-based rugelach pastries filled with a fragrant mixture of chopped pistachios, dates, and rosewater honey. These delicate spiral pastries are perfect for a sophisticated dessert or elegant pastry tray. The dough is enriched with egg and oil, creating a soft, pillowy texture.
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Ingredients
1 tsp instant dry yeast
¾ cup whole milk, slightly warmed
3¾ cups all-purpose flour
⅓ cup sugar
½ tsp kosher salt
2 large eggs, lightly beaten
⅓ cup vegetable oil, divided for greasing and mixing
chopped pistachios
chopped dates
rosewater honey
Directions
In a large mixing bowl, combine the instant dry yeast with the warm milk and let sit for 5 minutes until foamy.
Add the lightly beaten eggs, vegetable oil, sugar, and salt to the yeast mixture. Stir to combine.
Gradually add the all-purpose flour to the wet ingredients, stirring until a soft dough forms. Add more flour if needed to reach a slightly sticky but manageable consistency.
Knead the dough for 5-7 minutes until smooth and elastic. If using a stand mixer, use the dough hook and knead for 4-5 minutes.
Lightly oil a clean bowl and place the dough inside. Cover with plastic wrap or a damp towel and let rise at room temperature for 45 minutes, or until almost doubled in size.
While the dough rises, prepare the filling by combining chopped pistachios, chopped dates, and rosewater honey in a small bowl. Mix until well combined.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Punch down the risen dough and divide it into 4 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle, approximately 8 by 12 inches.
Spread one-quarter of the pistachio-date filling evenly over each rectangle, leaving a small border around the edges.
Starting from the long side, tightly roll each rectangle into a log. Pinch the seam to seal.
Cut each log into 12 equal pieces using a sharp knife, creating 48 individual rugelach.
Place the rugelach seam-side down on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 15-18 minutes, until the rugelach are golden brown and cooked through.
Remove from the oven and allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
