Pistachio and Saffron Rugelach
Rugelach, a beloved Jewish pastry, is getting a luxurious makeover with the addition of pistachios and saffron. The result is a decadent treat that is perfect for any special occasion. The dough is made with a combination of butter, cream cheese, flour, and sugar, and is then rolled out and filled with a mixture of chopped pistachios, honey, and saffron-infused water. The rugelach is then baked until golden brown and flaky.
Rugelach has a long and storied history, dating back to the 19th century when it was first created in Poland. The pastry was originally filled with a mixture of nuts, cinnamon, and sugar, but over time, variations began to emerge. Today, rugelach can be found filled with a variety of ingredients, including fruit, chocolate, and even cheese. Our pistachio and saffron rugelach is a modern take on this classic pastry, and we think it's the perfect way to celebrate any special occasion.
Pistachio and Saffron Rugelach Pistachio and Saffron Rugelach Pistachio and Saffron Rugelach Pistachio and Saffron Rugelach
Prep time: 30 | Cook time: 20 | Serves: 12
Ingredients
  • 1 cup (120g) unsalted butter, cold and cut into small pieces
  • 8 oz (227g) cream cheese, cold and cut into small pieces
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1/4 cup (60ml) water
  • 1/4 teaspoon (1g) saffron threads
  • 1/2 cup (60g) chopped pistachios
  • 1 tablespoon (15ml) honey
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the butter, cream cheese, flour, and sugar. Use your fingers to work the ingredients together until a dough forms.
  3. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a small bowl, combine the water and saffron threads. Let the saffron steep for 10 minutes, or until the water has turned a deep orange color.
  5. On a lightly floured surface, roll out one half of the dough into a 12-inch (30 cm) circle. Spread the saffron water evenly over the dough.
  6. Sprinkle the pistachios and honey over the saffron water.
  7. Roll up the dough into a log, starting from the long side. Slice the log into 12 equal pieces.
  8. Repeat steps 5-7 with the remaining dough.
Why It Works
  • The combination of pistachios and saffron gives these rugelach a unique and sophisticated flavor.
  • The saffron-infused water adds a beautiful golden color to the dough.
  • The honey adds a touch of sweetness and richness to the filling.
  • The cream cheese in the dough makes the rugelach extra tender and flaky.