Dough Instructions

Cup of Yum
1. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
2. In a large bowl, combine water, rosewater, oil, sugar, eggs and salt.
3. Gradually add the flour mixture to the wet ingredients, stirring until dough forms.
4. Knead the dough on a flat surface until smooth. Adjust with water or flour if needed for the right consistency.
5. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 3 hours or overnight.

Assembly and Baking

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Roll out half the chilled dough on a floured surface to ⅛-inch thickness.
3. Cut circles with a 3-inch cookie cutter and place on the baking sheet. Re-roll the leftover dough and repeat the process until you use up the whole dough recipe.
4. Put 1 teaspoon of pistachio spread in the center of each circle.
5. Fold to form a triangle, ensuring the filling is visible in the center. Pinch seams to seal.
6. Transfer the shaped cookies into the fridge for 30 minutes before baking.
7. Bake for 15-18 minutes until golden.
8. Drizzle baked cookies with additional pistachio spread. Sprinkle with diced pistachios.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10. Serve warm or store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven if desired.