cheese, caramelized onion, and herb rugelach

How To Make cheese, caramelized onion, and herb rugelach

• 
  Step 1
  Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and stir to coat with butter.
• 
  Step 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.
• 
  Step 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.
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  Step 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.
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  Step 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.
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  Step 6
  For the filling, mix the ricotta cheese and chopped herbs. Season with salt and pepper; set aside.
• 
  Step 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.
• 
  Step 8
  Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border.
• 
  Step 9
  Spread 1/4 of the onion mixture over the cheese, leaving a border.
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  Step 10
  Then cut the circle into 12 triangles (or 8 for larger rugelach).
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  Step 11
  Roll the rugelach by starting at the outer end of the triangle and roll in, making a little crescent shape.
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  Step 12
  Place all rugelach, end side down, on a lined baking sheet.
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  Step 13
  Brush tops with egg wash.
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  Step 14
  Sprinkle each rugelach with sea salt. Repeat with the remaining dough and filling.
• 
  Step 15
  Bake 15-18 minutes until lightly browned. When done, remove from the oven and cool to room temperature.
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