Pistachio-Date Rugelach with Rosewater Honey

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Pistachio-Date Rugelach with Rosewater Honey
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Middle Eastern flavors shine in EitanBernath's Israeli-style recipe for pistachio-date rugelach with rosewater honey:

¼ cup honeyIn 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 of the bowl, about 5 minutes.

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 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.

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 ⅛ inch thick. Using an offset spatula or the back of a spoon, spread ¼ cup of the date syrup evenly over the dough, all the way to the edges, then sprinkle half the pistachio mixture evenly over top.

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