Cardamom Pistachio Rolls with Rosewater Glaze
These Persian inspired Cardamom Pistachio rolls are mildly sweet, creamy, and just the right amount of nutty! They are rolled up, baked, and finished with a rosewater glaze.
Equipment
- Stand mixer
- Food Processor
Ingredients
Pistachio Paste
- 5 oz Raw, Unsalted Pistachios
- 1 ¼ cups (5oz) Confectioners Sugar
- 1/4 tsp Kosher Salt
- 1/4 tsp Rosewater
- 3/4 tsp Cinnamon
- 1/4 tsp Cardamom
- 2 tbsp Vegetable Oil
- 2 tbsp Water
Brioche Dough
- 2/3 cup Whole Milk, warmed to 105°F
- 2 ¼ tsp Active Dry Yeast
- 1/4 cup White Sugar
- 1 Large Egg
- 1 Egg Yolk
- 4 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
- 1/2 tsp Kosher Salt
- 3 cups All-Purpose Flour, plus more if needed, measured correctly †
Rosewater Glaze
- 2 cups Confectioners Sugar
- 3-4 tbsp Heavy Cream
- 1/4 tsp Rosewater
Instructions
Making the Pistachio Paste
- Blanche the raw, unsalted pistachios in a pot of boiling water for 2 minutes. Then transfer the pistachios to a bowl of cold water. Using your finger, peel the skins off the pistachios, and then transfer to a towel to dry.
- Add the dry, peeled pistachios to a food processor and process for 5-10 minutes. When done the pistachios should be mushy, and become smooth when smoothed with a spatula.
- Add confectioners sugar, salt, rosewater, cardamom, and cinnamon, to food processor and process until smooth, uniform, and thick.
- With the food processor still running, slowly drizzle in the oil. After all the oil has been added and is well-combined into the mixture, slowly drizzle in the water and continue to process until the mixture is smooth and the consistency of peanut butter.
- Alternatively, you can use 3/4 cup store bought pistachio paste, and add 3/4 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp rosewater to it.
Making the Brioche Dough
- In a measuring cup add warm milk and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes.
- Add sugar, egg, egg yolk, melted butter, vanilla, and foamy yeast/milk mixture, to a stand mixer fitted with the dough hook. Whisk together to combine.
- Add salt and flour to the stand mixer. Using a large wooden spoon, mix together the dough until a shaggy dough forms. Turn the stand mixer onto medium. Beat the dough for about 5 minutes, or until the dough is smooth, elastic, and tacky. It should be sticking to the bottom of the bowl, but not to the sides.
- Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about an hour, or until the dough is doubled in size.
Filling, Rolling, & Cutting the Cardamom Pistachio Rolls
- Prepare a 9x9” pan or 9” cast iron pan with cooking spray and parchment. Turn the dough out onto a lightly flour work surface, and roll the dough into a 16”x12” rectangle, with the long-side facing you.
- Spread pistachio filling (I find its easiest to work with when its very soft, so I’ll pop it in the microwave here and there for 15 second interval) over top of the dough, leaving about a 1/2” strip along the top. Brush the bare 1” strip with a bit of water. Roll the dough away from you into a log (try to maintain even thickness throughout).
- Using a serrated knife or string, slice the log into 8 equal-sized pieces. Place the rolls cut-side up into the prepared pan, then cover lightly with plastic wrap, and place into a warm place to rise for 30-45 minutes.
Baking the Cardamom Pistachio Rolls
- Preheat oven to 350°F. Place rolls into the oven and bake for about 25 minutes (internal temperature of 200°F).
Rosewater Glaze
- Add all ingredients to a medium mixing bowl and beat together using a whisk or hand mixer until smooth.
- Add rosewater glaze to buns while they're still warm.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)