Holiday Baking with Bob's Red Mill

Tahini, Pistachio, Dark Chocolate & Honey Rugelach


Holiday Baking with Bob's Red Mill

We partnered with Bob’s Red Mill to bring you a Tahini, Dark Chocolate, Pistachio and Honey Rugelach made using their Organic All Purpose Flour, the perfect recipe to kick off Hanukkah and holiday cookie season with! 

Oh, Rugelach, how we love you. Yiddish for "little twists" these buttery, flaky and not-too-sweet cookies are impossible to resist, no matter what they are filled with. BUT we ratcheted up the rugelach ante and filled our dough (made with Bob’s Red Mill Organic All Purpose Flour) with runny tahini, dark chocolate, chopped pistachios and luscious honey. The results? Game changing holiday cookies! 

Planning to bake a batch of Rugelach this holiday season?  The success is all in the dough. Adding cream cheese assures the cookies will bake up golden brown and flaky on the outside and meltingly tender on the inside. Using Bob’s Red Mill Organic All Purpose Flour ensures for consistent results each and every time. Beyond that, the options are endless. We spiced our dough with a little cinnamon and cardamom, but feel free to use any warm holiday spice we prefer. As for the filling, feel free to experiment!  Jam and nut butters make for great fillings, and you can never go wrong with a little chocolate hazelnut spread!  See how we made our Rugelach here

Here's the Full Recipe

Photos by  @thesweetandsimplekitchen

Rugelach Dough:
2 cups Bob's Red Mill Organic All Purpose Flour
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 (8 ounce) block full-fat cream cheese, at room temperature
1/3 cup granulated sugar
2 teaspoons pure vanilla extract

Rugelach Filling:
1/4 cup tahini
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon ground cardamom
1/3 shelled unsalted pistachios, chopped
4 ounces dark chocolate, chopped
Honey, as needed

Rugelach Topping:
1 egg
1 tablespoon whole milk
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom

Make the Rugelach dough by whisking the flour, cardamom, cinnamon and salt together in a large bowl. Set aside.

Add the butter, cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together until light and fluffy. Add the vanilla extract and beat until combined. Scrape down the sides of the bowl and add the flour mixture. With the mixer on low speed, mix until just combined. Remove the bowl from the mixer and fold any remaining flour into the dough by hand.

Wrap the dough in plastic wrap and chill for at least 1 hour in the refrigerator. Meanwhile, prepare the filling by mixing the brown sugar, cinnamon and cardamom together in a small bowl. Set aside.

When ready to bake, line two sheet pans with parchment paper and preheat the oven to 375˚F.

Lightly flour a work surface and divide the dough in two equal portions. Roll the first portion out into a 9 inch circle and spread half of the tahini all over, leaving about a one inch border. Add half of the prepared brown sugar filling followed by half of the pistachios and half the chocolate. Drizzle the entire thing with honey, pressing down on the nuts and chocolate to make sure they are adhered to the dough.

Using a pizza wheel or sharp knife, carefully cut the circle into 12 equal wedges. Starting at the wide edge, roll each wedge into a crescent. Place the prepared cookies on a baking sheet and repeat the process with the remaining dough and filling.

Before baking, whisk together the egg and milk in one bowl and the remaining granulated sugar, cinnamon and cardamom in another. Brush each crescent with egg wash and then sprinkle with cinnamon cardamom sugar.

Bake for about 20-25 minutes, or until golden brown. Switch the baking trays halfway through to ensure even browning.
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