ingredients:

for the dough:

• 2¼ cups (285g) all purpose flour
• 1 tbsp (15g) baking powder
• ½ tsp salt
• ½ cup (113g) unsalted butter (cold and cubed)
• ⅔ cup (150g) milk (plant based or whole milk, i used almond)
• 1 tbsp (15g) Pistakio Cream
• ½ tsp orange zest

for the pistachio filling:

• 1 tbsp (20g) Pistakio Crunch
• 2 tsp (10g) unsalted butter (softened)
• 6½ tbsp (80g) sugar (i used coconut to get a golden caramelization)
• 1 tsp orange zest
• ground cardamom (optional)

for the icing:

• ⅔ cup (80g) powdered sugar
• 1 tbsp (15ml) orange juice
• 1 tbsp (16g) Pistakio Cream

instructions:

1. combine the flour, baking powder and salt in a bowl. next add the cubed butter, using a fork or your hands (hands work best), rub the pieces of butter into the dry mixture, similar to making pie crust, until butter is well coated and mixed in, slowly add the milk, using a fork to mix together, then add the Pistakio Cream and orange zest.
2. begin to knead the shaggy dough and bring it together into a ball in the bowl, once together knead on a heavily floured surface, about a minute or so. (if the dough is sticky add a bit more flour, or coat your hands with flour when kneading!) let the dough rest for 10-15 minutes in the bowl, uncovered.
3. preheat the oven to 400°F (205°C) and begin making the filling. beat or whisk all the ingredients at once.
4. add a splash of milk or cream to help with consistency if needed.
5. once the dough has rested, heavily flour your surface once more, and roll out the dough into a rectangular shape, roughly 12" x 6" (30 x 15cm).
6. spread the filling with a spatula, add crushed pistachios, more orange zest, ground cardamom or even more Pistakio!
7. next, starting at the longer end of the dough closest to you, gently roll it evenly with your hands creating a long log.
8. using a serrated knife i cut some about 3" wide and some 1" wide, or you can keep them all even (this recipe makes about 6 large rolls, depending on cut size!)
9. place the rolls in a buttered baking dish and bake for 20-25 minutes (the closer together the less chance of the dough drying out!)
10. allow them to cool slightly before adding the icing and more Pistakio on top, enjoy!