Ingredients
1-1/2 cups all-purpose flour3/4 cup cake flour3/4 teaspoon salt1-1/4 cups cold butter, cubed1/3 cup ice water1 tablespoon lemon juiceFILLING:1/3 cup sugar1 teaspoon ground cinnamon1/4 teaspoon ground cardamom1/4 cup butter, melted2 tablespoons honey1 tablespoon rosewater or water1 cup chopped pistachios
Preparation
Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add ice water and lemon juice to form crumbs. Turn onto a floured surface; knead gently 8-10 times.
Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough in half. Repeat rolling and folding. Place folded dough in an airtight container and freeze 20 minutes.
Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough into thirds, forming a 4x8-in. rectangle. Place folded dough with longer side facing you; repeat rolling and folding twice, always ending with a 4x8-in. rectangle. (If at any point the butter softens, chill after folding.) Cover folded dough and refrigerate overnight.
Preheat oven to 400°. In a small bowl, mix sugar, cinnamon and cardamom. In another bowl, mix butter, honey and rosewater. Turn dough onto a lightly floured surface; cut in half. Roll 1 half dough into a 12x10-in. rectangle. Brush with half the butter mixture; sprinkle with half each of the following: sugar mixture and pistachios.
Starting with a long side, roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining dough, butter mixture, sugar mixture and pistachios. Refrigerate rolls 20 minutes or until firm enough to slice.
Cut rolls crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
