cheese, caramelized onion and herb rugelach

(1)
Recipe by
Mikekey *
Seattle, WA

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

(1)
yield 4 dozen
prep time 2 Hr
cook time 15 Min
method Bake

Ingredients For cheese, caramelized onion and herb rugelach

  • CARAMELIZED ONIONS
  • 2 Tbsp
    unsalted butter
  • 2 lg
    yellow onions, peeled and thinly sliced
  • 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
    grated lemon zest
  • 2 c
    all-purpose flour
  • FILLING
  • 12 oz
    ricotta cheese, part-skim, drained, if needed
  • 1 sprig
    rosemary, leaves removed from stems and chopped finely
  • 1 sprig
    oregano, leaves removed from stems and chopped finely
  • 1 sprig
    thyme, leaves removed from stems and chopped finely
  • TOPPING
  • 1 lg
    egg, whisked
  • sea salt, for sprinkling

How To Make cheese, caramelized onion and herb rugelach

  • 1
    Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and stir to coat with butter.
  • 2
    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.
  • 3
    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. Continue to mix until incorporated.
  • 4
    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.
  • 5
    Turn the dough onto a well-floured surface and roll into a ball. Cut the ball into quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
  • 6
    For the filling, mix the ricotta cheese and chopped herbs. Season with salt and pepper; set aside.
  • 7
    Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Take one dough ball out of the refrigerator (leaving others chilled until ready to use). On a well-floured surface, roll the dough out using a 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.
  • 8
    Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border.
  • 9
    Spread 1/4 of the onion mixture over the cheese, leaving a border.
  • 10
    Then cut the circle into 12 triangles (or 8 for larger rugelach).
  • 11
    Roll the rugelach by starting at the outer end of the triangle and roll in, making a little crescent shape.
  • 12
    Place all rugelach, end side down, on a lined baking sheet.
  • 13
    Brush tops with egg wash.
  • 14
    Sprinkle each rugelach with sea salt. Repeat with the remaining dough and filling.
  • 15
    Bake 15-18 minutes until lightly browned. When done, remove from the oven and cool to room temperature.

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