Ingredients
F
For the dough:
a
500 g all purpose flour
i
1 tbsp instant dry yeast
w
½ cup white sugar
n
⅓ cup neutral oil
s
½ tsp salt
m
1 cup (250 ml) lukewarm water
F
For the pistachio filling:
s
¾ cup sugar
a
½ cup almond flour
c
½ cup chopped pistachios
a
¼ cup almond milk, or oat / soy milk
p
1 cup pistachio butter
F
For the 'egg wash':
a
¼ cup almond milk, or oat / soy milk
m
2 tbsp maple syrup or date molasses
F
For the saffron & rose simple syrup:
w
½ cup white sugar
w
1 cup water
h
1 heavy pinch saffron threads
i
2 –3 ice cubes
r
1 tbsp rose water
Directions
1
For the dough:
1
Add the flour, yeast, sugar, and salt to the bowl of a stand mixer and mix to combine.
a
500 g all purpose flour
i
1 tbsp instant dry yeast
w
½ cup white sugar
s
½ tsp salt
2
Add the oil and lukewarm water and knead on low speed for 10–15 minutes, until the dough is soft, smooth, and elastic.
n
⅓ cup neutral oil
m
1 cup (250 ml) lukewarm water
3
Cover with a clean towel and let rise in a warm spot for about 1 hour, until puffed and doubled in size.
4
For the pistachio filling:
1
Add the sugar, almond flour, chopped pistachios, almond milk, and pistachio butter to a bowl and mix until thick and smooth.
s
¾ cup sugar
a
½ cup almond flour
c
½ cup chopped pistachios
a
¼ cup almond milk, or oat / soy milk
p
1 cup pistachio butter
2
The filling should be easily spreadable but not runny. If it feels too thick, add more almond milk, one tablespoon at a time, up to 1/4 cup total. Set aside.
3
Preheat the oven to 350°F (180°C).
4
shape the rugelach:
1
Generously flour your work surface and lightly dust the dough. Divide it in half.
2
Roll one half into a long rectangle and spread 1/4 of the pistachio filling in a thin strip down the center.
3
Fold the top and bottom edges over the filling to enclose it, rotate the dough 90°, and roll it out again into a long rectangle.
4
Repeat this fold-and-roll process once more, spreading another 1/4 of the filling before folding and rolling again.
5
Flip the dough so the seam is underneath and roll it out into a very thin, long rectangle.
6
Cut into long, thin triangles using a pizza cutter.
7
Gently stretch each triangle slightly, then roll it tightly from the wide end toward the tip to form a crescent.
8
Place the rugelach on a parchment-lined baking tray, positioning them close together so they’re just slightly touching. Repeat with the second half of the dough and remaining filling.
9
Cover loosely and let proof until nearly doubled in size. If most of the rugelach have already risen by the time you finish shaping, you can skip this step.
10
For the bake & serve
1
Mix the plant milk and maple syrup to make the 'egg wash,' then brush it generously over the rugelach.
a
¼ cup almond milk, or oat / soy milk
m
2 tbsp maple syrup or date molasses
2
Bake for about 30 minutes, until puffed and deeply golden.
3
While the rugelach bake, prepare the saffron infusion. Lightly grind the saffron threads and place them in a small bowl with 2–3 ice cubes. Let the ice melt completely to release the color and aroma
h
1 heavy pinch saffron threads
i
2 –3 ice cubes
4
Add the sugar and water to a saucepan and simmer until the sugar dissolves and the syrup slightly thickens. Stir in the saffron infusion and the rose water, then remove from the heat
w
½ cup white sugar
w
1 cup water
5
As soon as the rugelach come out of the oven, brush them generously with the warm saffron–rose syrup. Let cool slightly before serving. Enjoy
