Dates & Pistachio Rugelach

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Dates & Pistachio Rugelach

Adapted & inspired from Gold Medal Flour .com

Ingredients :

225g softened butter

2 Tbsp sugar

227g softened cream cheese (St Moret)

2 cups all purposed flour

For the filling : 
1 cup finely chopped dates

½ cup finely chopped pistachio

1/3 cup sugar

2 tsp cinnamon

150 g softened butter

1 Tbsp sugar + 1 Tsp cinnamon ( For topping)

Directions:

1)      Combine 1 cup of butter , 2 Tbsp sugar & cream cheese . Beat till light & fluffy . Fold in flours till well combined . 

 

2)      Shape the dough  & divide in 4 balls . Flatten into 1.5 cm  thisck disk with a rolling pin . Wrap each disk with plastic wrap & refrigerate it for at least 1 hour. ( I’ve chilled it for 1 night) .

3)      Preheat oven to 180°C . Line baking tray with baking paper or greased the pan. In a mixer , mix dates , butter, sugar & cinnamon till paste . 

4)      On a floured surface roll out one disk with rolling pin into 5mm thick . Spread ¼ date paste on pastry dough . Sprinkle ¼ of chopped pistachio & cut round into 16 wedges . Roll each wedge from curved edge to point . Place on baking tray & sprinkle with sugar/cinnamon topping . Bake for 13 to 15 mins till golden brown .

Submitting this post to Bake Along event hosted by Joyce of Kitchen Flavours & co –hosting with Lena of Frozen Wings together with Zoe of Bake For Happy Kids .