Dana Treat – Treat Yourself

Savory Rugelach

Posted October 1, 2010


Cream Cheese, Olive, and Rosemary Rugelach
Adapted from Gourmet
Makes about 50

Dough
1 8-ounce package cream cheese, cut into 1-inch cubes
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
2 cups flour
4 tsp. finely chopped fresh rosemary
¾ tsp. ground black pepper
½ tsp. salt

Filling
1 cup chopped pitted brine-cured Greek olives, your choice on color
1 cup chopped onion
1 8-ounce package cream cheese, room temperature, diced
1 egg, beaten to blend (for glaze)

For Dough:
Blend cream cheese and butter in food processor until combined, scraping down sides of bowl.  Add flour; blend well.  Add rosemary, pepper, and salt; blend.  Gather dough together; divide in half.  Shap each half into flat square.  Wrap and chill for at least 1 hour and up to 2 days.

For Filling:
Using on/off turns, blend olives and onion in processor until finely chopped.  Add cream cheese and blend.  Transfer filling to medium bowl.  Cover and chill at least 1 hour and up to 2 days.

Preheat oven to 350ºF.  Line 2 baking sheets with parchment paper.  Roll 1 dough square on floured surface to 14-inch square.  Trim to 12½-inch square.  Cut into five 2½-inch-wide strips, then crosswise into 2½-inch squares (25 total).  Drop 1 rounded teaspoon filling onto each square; spread almost to edges.  Starting at 1 corner, roll each square into cylinder, enclosing filling.  Curve ends in to form crescents; arrange on 1 baking sheet.  Repeat with remaining dough squares and filling.  Brush with glaze.

Bake rugelach until golden brown, about 35 minutes.  Cool on sheets.  (Can be made 3 days ahead.  Cool completely.  Cover and freeze on sheets.  Rewarm frozen rugelach uncovered in 325º oven until heated through, about 12 minutes.)  Serve warm or room temperature.


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