Cheese Caramelized Onion And Herb Rugelach Recipes

CHEESE, CARAMELIZED ONION AND HERB RUGELACH

Cheese, Caramelized Onion and Herb Rugelach image

A savory version of the sweet Hannukah treats. Serve as part of an appetizer buffet.

Provided by Mikekey *

Time 2h15m

Number Of Ingredients 17

Ingredients

2 large yellow onions, peeled and thinly sliced
2 Tbsp unsalted butter
1 Tbsp water
2 Tbsp balsamic vinegar
salt and pepper, to taste
DOUGH:
8 oz cream cheese, room temperature
1 c unsalted butter, room temperature
1/4 c freshly grated parmesan cheese
2 Tbsp lemon zest, grated
2 c all purpose flour
FILLING:
12 oz ricotta cheese, part-skim (drained, if needed)
1 sprig(s) each rosemary, oregano and thyme, leaves removed from stems and chopped finely
TOPPING:
1 egg, whisked
sea salt, for sprinkling

Steps:

1. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and stir to coat with butter. Cook 40 minutes, stirring every 5 minutes, until onions start to turn golden. Stir in water and vinegar to deglaze the pan. Season with salt and pepper, to taste. Let onions cool before using.
2. To make the dough, use a stand mixer and on medium speed, beat together the cream cheese and butter until creamy Then add Parmesan cheese and lemon zest and continue to mix until incorporated.
3. With the mixer on low speed, slowly add in the sifted flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated. Turn the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
4. For the filling, mix together the ricotta cheese and chopped herbs. Season with salt and pepper and set aside.
5. Preheat oven to 350F. Line baking sheets with parchment paper.
6. Take one dough-ball out of refrigerator (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. Use a round object (a cheesecake pan works well) and outline a circle then use a knife to cut a perfect circle. Save scraps to roll out later.
7. Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border. Spread 1/4 of the onion mixture over the cheese, leaving a border. Then cut the circle into 12 triangles (or 8 for larger rugelach).
8. Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. Repeat with remaining dough and filling.
9. Bake 15-18 minutes until lightly brown. When done, remove from oven and allow to cool to room temperature.

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