Description
This Pistachio Cream Rugelach recipe offers a deliciously flaky, crescent-shaped pastry filled with a rich pistachio cream and dark chocolate mixture. Perfectly golden and glazed with a sweet sugar syrup, these traditional Jewish pastries are an indulgent treat for any occasion, combining nutty flavors with a hint of chocolate in every bite.
Ingredients
Filling
- 10g butter
- 90g pistachio cream
- 30g 70% dark chocolate, finely chopped
- 1 tbsp just-boiled water
Dough
- 320g puff pastry
- Plain flour, for dusting
Glaze and Topping
- 1 egg, beaten
- 50g caster sugar
- 50ml water
Instructions
- Preheat and Prepare Filling: Heat the oven to 220°C (fan 200°C / gas mark 7). Melt the butter in a small pan over low heat, then stir in the pistachio cream and 1 tablespoon of just-boiled water until smooth. Mix in the finely chopped dark chocolate until it melts into the mixture, creating a rich filling.
- Roll and Score Pastry: Lightly dust a work surface with plain flour. Roll out the puff pastry into a rough rectangle about 40cm by 30cm. Position the longer edge closest to you. Lightly score a line horizontally through the middle of the pastry to guide filling placement; score should be very light so as not to cut through.
- Spread Filling and Fold: Spread the pistachio mixture evenly over the bottom half of the pastry, leaving a 1-inch gap from the open edge. Fold the pastry in half to cover the filling. Use a rolling pin to gently roll over the folded pastry to seal the edges.
- Cut and Shape Rugelach: Cut the folded pastry into six rectangles, then cut each rectangle diagonally into triangles. Take each triangle and gently press the open sides to seal. Starting from the wider end, roll the triangle into a croissant shape, brushing the last inch with beaten egg to secure. Tuck the tip underneath and place tip-side down on a lined baking tray. Repeat for all triangles.
- Brush and Bake: Brush all the pastries with the beaten egg. Bake them in the preheated oven for 20-25 minutes or until golden and puffed up.
- Prepare Sugar Glaze: While the pastries bake, combine caster sugar and 50ml water in a small pan. Bring to a boil over medium heat and let it simmer for 3-5 minutes until the sugar dissolves and the syrup becomes slightly jammy.
- Glaze and Cool: When pastries are baked, brush them generously with the warm sugar syrup. Allow them to cool completely before serving to set the glaze and enhance flavors.
Notes
- Use high-quality pistachio cream for the best flavor and texture.
- Chilling the filled pastries briefly before baking can help maintain shape but is not required.
- The sugar glaze adds shine and sweetness; ensure it cools slightly before brushing to avoid melting the glaze off.
- Store rugelach in an airtight container at room temperature for up to 3 days to retain freshness.
- For a nut-free alternative, substitute pistachio cream with fruit preserves or chocolate spread.
