Ingredients
The following ingredients have 16 Servings
- 1 cup (2 sticks) unsalted butter, chilled
- 1 (8-ounce) package cream cheese, chilled
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1/4 teaspoon fine sea salt
- 2 cups all-purpose flour
- 1 egg, lightly beaten
- 1 cup unsalted pistachios, finely chopped, plus more for garnish
Instruction
- In a food processor, blend butter and cream cheese until smooth. Add 1/2 cup sugar, lemon zest, poppy seeds and salt, and process until combined.
- Add flour and pulse until dough just comes together. Divide dough into 2 balls, flatten each to a disk, cover and refrigerate at least 4 hours.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Working on a generously floured surface with a floured rolling pin, roll 1 ball of dough into a 12-inch round.
- Brush dough with egg and sprinkle with 1 tablespoon sugar, then half of the pistachios.
- Using a knife or pastry wheel, cut the round into 16 pie-shaped wedges.
- Curve rolls into little crescents and place them, point-side down, on the prepared baking sheet.
- Repeat process with second ball of dough and remaining sugar and pistachios.
- Bake until golden, 25 to 28 minutes. Cool on a wire rack.