CARAMELIZED ONION-CHEDDAR RUGELACH
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 16 rugelach
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool.
- Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough.
- Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature.
CARAMELIZED ONION AND CHEDDAR CHEESE CREPE
Steps:
- To make the crepes, in a medium bowl whisk together the flours, xanthan gum, and salt. Add the coconut oil, rice milk, and hot water and stir with a rubber spatula until a thin batter forms.
- Heat a low-sided 8-inch skillet or crepe pan over medium-high heat. Add 1/8 teaspoon coconut oil to the skillet and brush to coat the bottom of the skillet. Pour 1/3 cup batter into the pan and rotate it so the batter coats the entire surface. Cook the crepe until the top is dry, about 1 minute. Slide the spatula under the crepe and flip it. Cook until golden, about 1 minute more, and transfer the crepe to a cooling rack or a plate. Repeat with the remaining batter.
- To make the filling, in a large sauté pan melt 1 tablespoon of the coconut oil. Add the onion and cook until soft and nearly translucent, about 4 minutes. Add the salt, pepper, and cheese and cook until the cheese is melted.
- Lay the crepe on a work surface and spread a layer of filling over the crepe. Sprinkle with a dash more salt and close the crepe. Continue until all the crepes are dressed. Serve immediately.
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