MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pistachio-Date Rugelach w/Rosewater Honey
Categories: Cookies, Fruits, Nuts, Snacks
Yield: 48 servings

MMMMM---------------------------DOUGH--------------------------------
1 ts Instant dry yeast
3/4 c Whole milk; slightly warmed
3 3/4 c A-P flour; more as needed
1/3 c Sugar
1/2 ts Kosher salt
2 lg Eggs; room temp, lightly
- beaten
1/3 c Oil; more for greasing

MMMMM--------------------------FILLING-------------------------------
1 1/2 c Shelled unsalted pistachios
3/4 c Sugar
1 ts Cinnamon
1 ts Kosher salt
1/2 ts Ground cardamom
1/2 c Date syrup; divided

MMMMM-------------------------TO FINISH------------------------------
1 lg Egg; room temp, well beaten
1/4 c Honey
1 ts Rosewater

In the bowl of a stand mixer fitted with a dough hook,
stir together the yeast and milk. In a medium bowl,
whisk together the flour, sugar and salt, then transfer
the dry ingredients to the yeast mixture. Add the eggs
and oil, then mix on medium speed until the ingredients
are just combined, about 1 minute. Scrape down the sides
of the bowl, then continue mixing on medium speed until
a smooth dough forms and pulls away from sides (but not
the bottom) of the bowl, about 5 minutes. If dough seems
very wet, add flour 1 tablespoon at a time, mixing well
between additions, until it cleans the sides of the
bowl.

Lightly oil a large, clean bowl, then transfer the dough
into it. Cover tightly with plastic wrap, and place in a
warm place until the dough has doubled in size, about 1
hour.

Meanwhile, make the filling. To a small, dry skillet
over medium low heat, add the pistachios and cook,
tossing frequently, until fragrant and toasted, 5-6
minutes. Transfer to a food processor and pulse until
very finely ground (about the size of breadcrumbs),
about 45 seconds. Measure a tablespoon of the ground
pistachio and set aside for garnish; transfer the rest
to a medium bowl, then stir in the sugar, cinnamon,
cardamom, and salt. Set aside.

Once dough has risen, set the oven @ 350ºF/175ºC.

Position two oven racks in the top and bottom third of
the oven. Line 2 large sheet pans with parchment paper
and set aside.

Lightly flour a clean work surface and transfer the
dough out onto it. Divide the dough in half, set one
half aside and cover with a tea towel. Using a lightly
floured rolling pin, roll the other half out to an even
circle, approximately 20 inches in diameter and ? inch
thick. (The dough should be very thin and nearly
transparent.) Using an offset spatula or the back of a
spoon, spread 1/4 cup of the date syrup evenly over the
dough, all the way to the edges, then sprinkle half the
pistachio mixture evenly over top. Using a pizza cutter
or large knife, cut the circle into 24 even wedges.
Starting at the outer edge of each wedge, roll the dough
into snug spirals, maintaining tension by gently pulling
towards the outer part of the circle as you roll. (The
final shape should look like a mini croissant.)

Place the rugelach, pointed-end-down, on one of the
baking sheets, leaving them about 2 inches apart. Brush
the tops lightly with egg wash and bake, rotating the
sheet once halfway through cooking, until golden brown,
15-18 minutes.

While the first batch of rugelach bakes, repeat the
process with the second half of dough and filling.

FINALLY, MAKE THE ROSEWATER HONEY: To a small, heatproof
bowl, add the honey and microwave just until liquidy,
about 30 seconds. Stir in the rosewater and set aside.
Remove the rugelach from the oven, immediately brush
with the warm rosewater honey, then sprinkle lightly
with reserved pistachios. Serve warm or at room
temperature. Stored in an airtight container, leftovers
keep well for up to three days. (If you enjoy the flavor
of rosewater and are eating the rugelach after the first
day, you may top with a second layer of glaze just
before serving.)

By: Eitan Bernath

Yield: 48 rugelach

RECIPE FROM: https://www.saveur.com

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