HAZELNUT AND OLIVE RUGELACH
These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm, then continue with the recipe.
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan in oven until golden, about 10 minutes. (Leave oven on.) Cool slightly, then rub off any loose skins in a kitchen towel while nuts are still warm. When nuts are cool enough to handle, very finely chop.
- Whisk together flour, thyme, pepper, and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and mix at low speed until a soft dough forms. Gather dough into a ball, then halve dough and wrap each half in plastic wrap. Flatten each half (in plastic wrap) and form each half into a 4-inch disk. Chill until firm, about 6 hours. Bring dough tocool room temperature (this will take 15 to 20 minutes) before rolling out.
- Remove and discard plastic wrap from 1 half of dough, keeping other half wrapped and chilled. Put unwrapped dough in center of 1 sheet of floured parchment paper. Dust dough with flour and cover with another sheet of parchment, then roll out dough into a 9-inch round (about 1/8 inch thick). Carefully peel off top sheet of parchment and set aside. (If dough is too sticky to remove parchment cleanly, chill until firm, 10 to 20 minutes.) Repeat procedure with remaining half dough. Sprinkle hazelnuts and olives evenly over rounds of dough, then reposition top sheets of parchment on dough and press gently to help nuts and olives adhere.
- Remove and discard top sheets of parchment and cut each round into 16 wedges. Beginning with shortest side of 1 wedge, roll up dough as tightly as possible toward pointed end and transfer to an unlined large baking sheet. Repeat procedure with remaining wedges of dough. (If dough becomes too soft to roll up, chill until firmer.)
- Bake until golden, 20 to 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 3h17m
Yield 48
Number Of Ingredients 9
Steps:
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
RUGELACH
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 15
Steps:
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
- Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
SAVORY RUGELACH
Found this in a 1997 Southern Living "Home for the Holidays" publication. Looks like a keeper. Chilling time required. May be frozen unbaked for up to 1 week.
Provided by Acerast
Categories Savory
Time 3h
Yield 64 appetizers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 83.3, Fat 7, SaturatedFat 3.1, Cholesterol 12.9, Sodium 82.3, Carbohydrate 3.9, Fiber 0.2, Sugar 0.1, Protein 1.7
More about "savory rugelach recipes"
SAVORY RUGELACH DOUGH - JAMIE GELLER
From jamiegeller.com
Cuisine Ashkenazi, Jewish FoodCategory Snacks, AppetizersServings 64Total Time 1 hr
- Add flour, cream cheese, butter, egg yolk, salt, and pepper to the bowl of a food processor and pulse until the dough forms a ball.
12 SWEET & SAVORY RUGELACH RECIPES YOU’LL WANT TO …
From myjewishlearning.com
Author Rachel MyersonEstimated Reading Time 3 mins
CAPRESE RUGELACH - WHAT JEW WANNA EAT
From whatjewwannaeat.com
RUGELACH - ONCE UPON A CHEF
From onceuponachef.com
GRANDMA'S RUGELACH RECIPE - EAT SOMETHING SEXY
From eatsomethingsexy.com
EVERYTHING RUGELACH RECIPE - HOW TO MAKE EVERYTHING …
From womansday.com
EASY RUGELACH RECIPES | MYRECIPES
From myrecipes.com
HOW TO MAKE RUGELACH COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE RUGELACH - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE EASY RUGELACH (2 WAYS) - CRAZY FOR CRUST
From crazyforcrust.com
7 TOP-RATED RUGELACH RECIPES FOR HANUKKAH OR ANYTIME
From allrecipes.com
10 SWEET AND SAVORY RUGELACH RECIPES TO BAKE RIGHT NOW
From jewishboston.com
EVERYTHING-BAGEL RUGELACH WITH ONION JAM RECIPE
From seriouseats.com
RED PEPPER JELLY RUGELACH - INQUIRING CHEF
From inquiringchef.com
CHEESE AND HERB RUGELACH RECIPE | THE NOSHER
From myjewishlearning.com
SWEET AND SAVORY RUGELACH - WOOD & SPOON
From thewoodandspoon.com
RUSSIAN RUGELACH I.E. MOM’S FAMOUS ROGALIKI
From natashaskitchen.com
SAVORY EVERYTHING BAGEL RUGELACH RECIPE - COLORADO SPICE
From coloradospice.com
FRENCH ONION RUGELACH - JAMIE GELLER
From jamiegeller.com
MOM'S OLD-FASHIONED RUGELACH ~SWEET & SAVORY
From sweetandsavorybyshinee.com
SAVORY PUMPKIN PARMESAN RUGELACH | KING ARTHUR BAKING
From kingarthurbaking.com
SAVORY RUGELACH - PLAIN.RECIPES
From plain.recipes
MOLLY YEH'S CHEESY SPIN ON RUGELACH | GIRL MEETS FARM - YOUTUBE
From youtube.com
UNFUSSY RUGELACH – SMITTEN KITCHEN
From smittenkitchen.com
SAVORY PUMPKIN-CHEDDAR RUGELACH - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
SIMPLE SAVORY RUGELACH APPETIZERS - CAPE MAY DAYS
From capemaydays.com
BAKE IT SAVORY: ROLL UP THESE EVERYTHING BAGEL RUGELACH
From foodrepublic.com
APPLE AND HONEY RUGELACH | SAVORY
From savoryonline.com
MOLLY YEH SPINACH AND FETA RUGELACH RECIPE - OPRAH.COM
From oprah.com
A SWEET AND SAVORY TWIST ON RUGELACH - PARADE: ENTERTAINMENT, …
From parade.com
QUICK AND EASY RUGELACH - THE PREPARATION TOOK ME 15 MINUTES
From nikibfood.com
ROSEMARY AND FIG RUGELACH WITH CARAMELIZED WALNUTS
From littleferrarokitchen.com
“SAVORY” RUGELACH RECIPE WITH JAKE COHEN | WFLA
From wfla.com
SAVORY HERB AND CHEESE RUGELACH - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
CLASSIC RUGELACH RECIPE - SERIOUS EATS
From seriouseats.com
ONION JAM AND GOAT CHEESE RUGELACH - FOOD & WINE
From foodandwine.com
SWEET AND SAVORY RUGELACH - DIAMOND NUTS
From diamondnuts.com
SOLO FOODS | RUGELACH
From solofoods.com
HOLIDAY BITES: SAVORY RUGELACH WITH BLUE CHEESE & DATES
From sippitysup.com
SPINACH AND CHEESE RUGELACH - DIXIE CHIK COOKS
From dixiechikcooks.com
SAVORY MALAWACH CHEESE RUGELACH – 3 WAYS | RECIPE
From kosher.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #appetizers #freezer #oamc-freezer-make-ahead #taste-mood #savory #equipment #number-of-servings #4-hours-or-less
You'll also love