Classic Fig and Pistachio Beigli

1.In a large bowl, combine flour, sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs.

2.Dissolve yeast in lukewarm milk and add the egg. Pour into the flour mixture and knead until a smooth, elastic dough forms. Cover and let it rest in the refrigerator for 60 minutes.

3.While the dough rests, prepare the filling by simmering chopped figs, water, and sugar in a saucepan over medium heat for 10 minutes until soft. Mash into a thick paste, stir in the rose water, and let cool completely.

4.Once cooled, fold the chopped roasted pistachios into the fig paste.

5.Divide the chilled dough into two equal portions. Roll each piece out on a floured surface into a thin rectangle.

6.Spread half of the fig and pistachio filling evenly over each rectangle, leaving a small border at the edges. Roll the dough up tightly into a log.

7.Place the logs on a parchment-lined baking sheet, seam side down. Brush with a mixture of egg yolk and milk.

8.Prick the surface of the logs with a fork to allow steam to escape. Let them rest for 20 minutes.

9.Preheat your oven to 180°C and bake the beigli for 30 to 35 minutes, or until the crust is golden brown and firm to the touch.

10.Allow the rolls to cool completely on a wire rack before slicing into thick rounds to serve.