Cheese, Caramelized Onion And Herb Rugelach Recipe

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Cheese, Caramelized Onion and Herb Rugelach

Mikekey K

By
@Mikekey

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


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Serves:

4 dozen

Prep:

2 Hr

Cook:

15 Min

Method:

Bake

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Flour
Regional Style: Jewish