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- 2 large
- yellow onions, peeled and thinly sliced
- 2 Tbsp
- unsalted butter
- 1 Tbsp
- 2 Tbsp
- balsamic vinegar
- salt and pepper, to taste
- 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
- 12 oz
- ricotta cheese, part-skim (drained, if needed)
- 1 sprig(s)
- each rosemary, oregano and thyme, leaves removed from stems and chopped finely
- egg, whisked
- sea salt, for sprinkling
How to Make Cheese, Caramelized Onion and Herb Rugelach
- 1Melt 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.
- 2To 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.
- 3With 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.
- 4For the filling, mix together the ricotta cheese and chopped herbs. Season with salt and pepper and set aside.
- 5Preheat oven to 350F. Line baking sheets with parchment paper.
- 6Take 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.
- 7Spread 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).
- 8Roll 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.
- 9Bake 15-18 minutes until lightly brown. When done, remove from oven and allow to cool to room temperature.