Savory Rugelach Recipes

SAVORY RUGELACH

Steps:

• In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
• Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
• Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally.
• Pulse pine nuts, basil leaves, Parmesan cheese, garlic, and 1/4 teaspoon salt in a food processor until smooth, stopping once to scrape down sides.
• Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use.
• On a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
• Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
• Cut each into 8 wedges and roll up wedges, starting at wide end.
• Place, point side down, on a lightly greased baking sheets.
• May be frozen at this point for up to one week.
• Bake at 350F for 15-20 minutes or until golden brown.

CARAMELIZED ONION-CHEDDAR RUGELACH

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.