Israeli-Style Rugelach with Pistachio-Date Filling and Rosewater Honey
For his Israeli-style rugelach, Eitan Bernath rolls a rich yeasted babka dough with sweetly spiced pistachio-date filling, then gilds the lily with fragrant rosewater honey.
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Ingredients
- 1 tsp. instant dry yeast
- ¾ cup whole milk, slightly warmed
- 3¾ cups all-purpose flour, plus more as needed
- ⅓ cup sugar
- ½ tsp. kosher salt
- 2 large eggs, at room temperature, lightly beaten
- ⅓ cup vegetable oil, plus more for greasing
- 1½ cups shelled unsalted pistachios
- ¾ cup sugar
- 1 tsp. cinnamon
- 1 tsp. kosher salt
- ½ tsp. ground cardamom
- ½ cup date syrup, divided
- 1 large egg, at room temperature, well beaten
- ¼ cup honey
- 1 tsp. rosewater
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