Tahini, Dark Chocolate, Honey And Pistachio Rugelach

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Tahini, Dark Chocolate, Honey And Pistachio Rugelach

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 24


For the 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 softened
  • 1 8-ounce block full-fat cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 teaspoons pure vanilla extract

For the Rugelach Filling:

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

For the Rugelach Topping:

  • 1 egg
  • 1 tablespoon whole milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom


  • In a large bowl, mix 2 cups flour, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt for the rugelach dough. Set aside.
  • Using a stand mixer, cream together 2 sticks of softened butter, softened cream cheese, and 1/3 cup granulated sugar until light and fluffy. Add 2 teaspoons vanilla extract and beat until combined. Gradually add the flour mixture on low speed. Mix until just combined, then fold in any remaining flour by hand.
  • Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  • For the filling, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon cardamom in a small bowl. Set aside.
  • Preheat the oven to 375˚F and line two sheet pans with parchment paper.
  • Divide the chilled dough into two portions. Roll out each portion into a 9-inch circle on a floured surface.
  • Spread half of the tahini over each circle, leaving a one-inch border. Add half of the brown sugar filling, followed by half of the pistachios and chocolate. Drizzle honey over the top.
  • Cut each circle into 12 equal wedges. Roll each wedge into a crescent shape and place on the prepared baking sheet.
  • Whisk together 1 egg and 1 tablespoon milk. In another bowl, mix 1 tablespoon granulated sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom.
  • Brush each crescent with the egg wash and sprinkle with the sugar-cinnamon-cardamom mix.
  • Bake for 20-25 minutes until golden brown, switching trays halfway through for even browning.

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