busyfood.net – Rugelach Recipe with Pistachio Cream

Cut the pastry into six rectangles, then cut each diagonally into triangles. Take one of the triangles and gently press the open sides to seal. Starting from the wider end, roll it up, brushing the last inch with the beaten egg, to make a croissant shape. Gently push the tip down to seal, then put, tip-side down, onto a lined baking tray. Repeat with the rest of the pastry triangles. Brush them all with more egg, then bake for 20-25 minutes or until golden.

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