Combine 1-1/2 cups flour, yeast and salt. Heat milk, water, sugar and butter to 120 degrees F; add vanilla. With electric mixer at low speed, beat milk mixture into flour mixture; beat in eggs. Mix 3 minutes at medium speed. Gradually stir in enough remaining flour by hand to form soft dough. Knead on floured surface about 5 minutes or until smooth and elastic. Place in greased bowl; turn to grease top. Cover and let rise in warm place about 20 minutes. Punch down. On lightly floured surface, roll dough to 15 x 10-inch rectangle.

Spread Chocolate Pistachio Filling to within 1 inch of one long edge. Roll jellyroll fashion spread from long edge. Pinch to seal edges. Place on greased baking sheet; slash at 2-inch intervals to within 1 inch from center. Twist each section slightly. Cover; let rise 20 minutes. Bake at 350 degrees F 30 to 35 minutes or until roll makes a hollow sound when tapped on the bottom. Cool on rack. Brush with glaze and sprinkle with finely chopped pistachios.

Chocolate Pistachio Filling:
Combine chopped pistachios, vanilla cookie crumbs and melted butter or margarine, sugar, cocoa and ground cinnamon. Mix well.

Glaze:
Heat to boil light corn syrup, water and cinnamon. Reduce heat and simmer until reduced to 1/2 cup.

Photo and Recipe Courtesy of The California Pistachio Commission.