cheese, caramelized onion and herb rugelach
(1)
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
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2 Tbspunsalted butter
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2 lgyellow onions, peeled and thinly sliced
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1 Tbspwater
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2 Tbspbalsamic vinegar
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salt and pepper, to taste
- DOUGH
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8 ozcream cheese, room temperature
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1 cunsalted butter, room temperature
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1/4 cfreshly grated Parmesan cheese
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2 Tbspgrated lemon zest
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2 call-purpose flour
- FILLING
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12 ozricotta cheese, part-skim, drained, if needed
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1 sprigrosemary, leaves removed from stems and chopped finely
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1 sprigoregano, leaves removed from stems and chopped finely
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1 sprigthyme, leaves removed from stems and chopped finely
- TOPPING
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1 lgegg, whisked
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sea salt, for sprinkling
How To Make cheese, caramelized onion and herb rugelach
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1Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and stir to coat with butter.
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2Cook 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.
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3To 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.
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4With 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.
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5Turn 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.
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6For the filling, mix the ricotta cheese and chopped herbs. Season with salt and pepper; set aside.
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7Preheat 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.
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8Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border.
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9Spread 1/4 of the onion mixture over the cheese, leaving a border.
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10Then cut the circle into 12 triangles (or 8 for larger rugelach).
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11Roll the rugelach by starting at the outer end of the triangle and roll in, making a little crescent shape.
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12Place all rugelach, end side down, on a lined baking sheet.
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13Brush tops with egg wash.
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14Sprinkle each rugelach with sea salt. Repeat with the remaining dough and filling.
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15Bake 15-18 minutes until lightly browned. When done, remove from the oven and cool to room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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