• High Holy Days - 09

    From Dave Drum@1:18/200 to All on Tue Oct 25 09:16:20 2022
    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 @ 350+|F/175+|C.

    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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