Goat Cheese Pecan And Rosemary Filled Rugelach Recipes

ROSEMARY GOAT CHEESE BITES

Steps:

• In a shallow bowl, toss pecans with cinnamon. In a small bowl, mix cheese and 3/4 teaspoon rosemary until blended. Shape mixture into 12 balls; roll in pecan mixture to coat. Flatten slightly into patties., If desired, serve patties with toasted baguette slices. Drizzle with honey and sprinkle with remaining rosemary.

GOAT CHEESE, PECAN AND ROSEMARY-FILLED RUGELACH

Steps:

• Make Dough. In food processor, place cream cheese and butter. Cover; process until combined, stopping to scrape down sides of bowl if necessary. Add flour, salt and pepper. Cover; process until well blended, stopping to scrape down sides of bowl if necessary. If dough is too crumbly, add water, 1 tablespoon at a time, until dough comes together.
• Gather dough into a ball; divide in half. Wrap each piece in plastic wrap and refrigerate at least 1 hour but no longer than 3 days.
• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, stir Filling ingredients until blended; set aside.
• On lightly floured surface, roll 1 dough piece into 10x4-inch rectangle. Cut dough crosswise into 5 (2-inch) strips, then cut each strip crosswise in half, making 10 squares. Repeat with remaining dough.
• Drop one rounded spoonful (about 1 teaspoon) filling onto each square; pull 2 opposite corners up and over filling, overlapping edges. Place on cookie sheets, overlapped edges up.
• Bake about 25 minutes or until golden brown; cool 5 minutes. Serve warm or at room temperature. Refrigerate any leftovers in airtight container up to 3 days.

POLENTA WITH GOAT CHEESE AND ROSEMARY

Steps:

• Bring the stock to a boil in a large, heavy saucepan over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium. Cook, stirring with a wooden spoon, more constantly than you would think possible, until the polenta begins to thicken, approximately 10 minutes. (Keep stirring; otherwise the polenta will boil up and may splatter on your hand.)
• Add the cheese and rosemary and stir for approximately 2 minutes. Stir in the butter, season with salt and pepper to taste and serve. It keeps well on the stove, though it thickens as it rests. If cooking before the chops are done, which is a smart idea, either remove from the heat at a thinner consistency or add a little more stock later.

PECAN AND GOAT CHEESE BALLS

Steps:

• Preheat oven to 400°F with rack in upper third.
• Toss pecans with butter, sugar, and 1/2 teaspoon salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8 to 10 minutes. Transfer to a plate and cool completely.
• Pulse pecans in a food processor just until finely chopped, then transfer to a wide shallow bowl.
• Stir together goat cheese, rosemary, coriander, and 1/2 teaspoon pepper until combined well. Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and roll between your palms again briefly. Transfer to a plate.
• Put a parsley leaf under each cheese marble and spear together with a wooden pick.

RUGELACH WITH CREAM CHEESE FILLING

Steps:

• Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY-PECAN RUGELACH

Steps:

• With electric mixer (beater), cream together butter and cream cheese. With mixer on low, gradually add in flour. Form into 3 squat disks. Wrap and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees. In a small saucepan, cover the cranberries with water and bring to a boil. Remove from heat and let cool. Drain. In a small bowl, combine pecans, brown sugar and cinnamon. Roll dough into a 10-inch circles. Paint with the melted butter. Sprinkle with the sugar/nut mixture and cranberries. With a pizza wheel, cut into 12 wedges. Roll up the wedges and line them up on a parchment lined or nonstick cookie sheet. Paint the rugelach with the egg wash. Bake for 15 minutes or set and light golden.

RUGELACH (FILLED CREAM CHEESE COOKIES)

Steps:

• In a mixing bowl or food processor, cream the butter and cream cheese together.
• Add the pinch of salt and sugar.
• Beat in the flour, a little at a time.
• Knead the dough lightly until all the flour is incorporated.
• Divide the dough into 4 equal portions and refrigerate at least 1 hour.
• Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
• Flour the surface you will be rolling out the pastry on very generously.
• This is a delicate dough and is apt to stick.
• Roll out one of the portions of dough into a 10 inch in diameter circle.
• With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
• If the dough is sticky, dust it with a little flour.
• Sprinkle or spread a little of the filling of your choice on each little wedge.
• Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
• Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
• Repeat with the rest of the dough and filling.
• At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
• When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
• Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.