Issue 01

Recipes

Sweets

Recipe by The Communal TablePhotography by Celeste NocheFood Styling by Jenni Grishman
Directions

To make the dough, combine the flour and salt in the bowl of a food processor and pulse a few times. Put in the butter and cream cheese and pulse until the mixture looks like cottage cheese curds. Combine the sour cream and vanilla extract and add to the dough mixture, pulsing just a moment or two. It’s best to stop processing this dough just as a ball starts to form. Remove from the bowl and divide into four equal parts, rolling each into a ball and pressing into a disk. Wrap each disk in plastic wrap and let it rest in the fridge for at least an hour, but longer is better. Overnight is ideal, but I’ve gotten busy and let it go as long as a week to good effect. If you can’t get to it in the next day or two, you can also freeze this dough for a few months. Simply thaw in the fridge overnight when you plan to bake with it.

To make the filling, melt the butter and honey over medium heat until just melted. Set aside to cool to room temperature. In the bowl of a food processor, combine the sugar, salt, cinnamon, lemon zest, and pistachios. Process until nuts are very finely chopped. Don’t overdo it; stop short of becoming paste.

When you’re ready to bake, preheat the oven to 350°F.

Take one disk of dough out of the fridge. Dust a large work surface with flour. Unwrap your disk of dough and dust generously to prevent it from sticking. Roll the disk until it is 1/8-inch thick. Brush the dough with a thin layer of honey butter, and sprinkle a thin coating of the pistachio mixture over the dough. If you overfill, they’re hard to work with. Cut the circle of dough into 16 wedges as you would for pizza. Roll the edges from the outside to the center so that you end with a crescent shape that has a small point in its center. Transfer to a parchment-lined baking sheet with the point tucked under so the cookie won’t open as it cooks. Brush the tops with a bit of cream.

It’s best if you have time to chill the cookies in the fridge for about a half hour before cooking. You can do this while you prepare your remaining disks of dough.

Cook on a parchment lined baking sheet at 350°F for 20-25 minutes. Cool slightly and eat generously. Savor with delight and gratitude.

leela

these are making me drool!! amazing. must try.

 

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