Hazelnut and Olive Rugelach Recipe | Epicurious.com

Name: Hazelnut and Olive Rugelach Recipe | Epicurious.com
Prep time: 45 min
Yield: Makes 32 hors d'oeuvres
Ingredients: 1/3 cup hazelnuts (1 1/2 oz); 1 cup all-purpose flour plus additional for dusting; 3/4 teaspoon dried thyme; 1/2 teaspoon coarsely ground black pepper; 1/4 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 4 oz cream cheese, softened; 1/3 cup brine-cured green olives (preferably Sicilian), patted dry, pitted, and very finely chopped

Hazelnut and Olive Rugelach Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Hazelnut-and-Olive-Rugelach-231170" target="_blank">www.epicurious.com.</a>

"These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm, then continue with the recipe...."

INGREDIENTS

•

1/3 cup hazelnuts (1 1/2 oz)

•

1 cup all-purpose flour plus additional for dusting

•

3/4 teaspoon dried thyme

•

1/2 teaspoon coarsely ground black pepper

•

1/4 teaspoon salt

•

1 stick (1/2 cup) unsalted butter, softened

•

4 oz cream cheese, softened

•

1/3 cup brine-cured green olives (preferably Sicilian), patted dry, pitted, and very finely chopped

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes