Chai-Spiced Pistachio Rugelach with Cardamom Glaze (Jewish × Indian)

Method

1. Mix the flour, salt and sugar in a bowl. Cut the cold butter and cream cheese into 1 cm cubes, add them and rub in with your fingertips or a pastry cutter until it looks like coarse crumbs, then press it together into a dough (or pulse briefly in a food processor). Divide into 2 piece(s), shape each into a flat disc, wrap and refrigerate for at least 1 h. Cold dough keeps the butter from melting as you roll.

   Add in this stepPlain (all-purpose) flour, plus extra for dusting 130 gSalt 1 pinchSugar (for the dough) 2 tspCold unsalted butter 110 gCold cream cheese (full-fat block) 110 g

2. Finely chop the pistachios to the size of coarse sand. Mix them with the brown sugar, cinnamon, most of the cardamom (keep a little for the glaze) and the ginger to make the chai filling. Heat the oven to 180 °C and line baking trays with baking paper.

   Add in this stepShelled unsalted pistachios 60 gLight brown sugar 2 tbspGround cinnamon 1 tspGround cardamom 0.4 tspGround ginger ½ tsp

3. On a floured surface, roll one disc into a 22 cm circle about 3 mm thick and brush thinly with melted butter. Scatter the filling evenly and press it in with your palm; the butter acts as glue so the filling doesn't fall out.

   Add in this stepMelted butter (for brushing) 20 g

4. Cut into 8 wedges, roll each tightly from the wide end and set point-side down on the trays, 3 cm apart; you will need 1 tray(s). Repeat with the remaining dough and chill for 15 min.

5. Brush with beaten egg and bake in the oven, heated to 180 °C (oven), for 22 min, until golden. Pistachios scorch easily, so check the colour in the last few minutes.

   Add in this stepEgg (for egg wash) 1

   oven

6. Cool on a wire rack for 20 min. Mix the icing sugar with the milk and the rest of the cardamom until it falls slowly from a spoon, then drizzle thin lines over the completely cooled rugelach. They are ready once the glaze sets.

   Add in this stepIcing sugar 50 gMilk 2 tspGround cardamom ⅛ tsp