Ingredients
-
2 1/4
-
1
-
1
-
3/4
-
5
-
1
-
1
-
3
-
1/4
-
-
-
-
-
-
Directions
Savory Rugelach, Found this in a 1997 Southern Living Home for the Holidays publication Looks like a keeper Chilling time required May be frozen unbaked for up to 1 week , I have chosen to give 5 stars, based mostly on the delicious taste, and partly on the wonderful concept of savory rugelach! My mind is chock full of ideas for other fillings for this dough! However, I must tell you that I did not follow the recipe exactly First off, used already prepared pesto, instead of the recipe’s This was a big timesaver for me, since I didn’t have to go to the store Secondly, I didn’t have quite enough cream cheese, so I subbed some sour cream And thirdly, I subbed 1 cup of whole wheat flour for white On balance, I thought all my subs were quite successful, but I also felt that the recipe, as written, would also generate 5-star taste I did find the rolling, filling, and shaping to be a long process Next time, I may use the same recipe, but shape it into a rectangle, fill, roll and slice Another cooking note – I forgot to lightly grease my cooking sheets, but that was fine, because when baking, they expelled a LOT of oil, until they were practically swimming in it It didn’t affect the results in any negative manner I am still not sure if I ended up with too much fat in my dough, or if it was from my pesto, which was a little loose But, they were very delicious, esp when warm! Thanks for posting!, Found this in a 1997 Southern Living Home for the Holidays publication Looks like a keeper Chilling time required May be frozen unbaked for up to 1 week
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Steps
|
1
Done
|
In a Food Processor, Pulse Flour, Butter, Cream Cheese, and 1/2 Teaspoon Salt Until Dough Leaves Sides of Bowl. |
|
2
Done
|
Divide Dough Into 8 Equal Portions; Wrap Separately, and Chill at Least 1 Hour. |
|
3
Done
|
Meanwhile, Prepare the Pesto by Baking the Pine Nuts in a Shallow Baking Pan at 350f, 5 Minutes or Until Toasted, Stirring Occasionally. |
|
4
Done
|
Pulse Pine Nuts, Basil Leaves, Parmesan Cheese, Garlic, and 1/4 Teaspoon Salt in a Food Processor Until Smooth, Stopping Once to Scrape Down Sides. |
|
5
Done
|
Pour Oil Through Food Chute With Processor Running, and Process Until Blended. Refrigerate Until Ready to Use. |
|
6
Done
|
on a Lightly Floured Surface, Roll One Dough Portion at a Time Into an 8-Inch Circle. |
|
7
Done
|
Spread Each Circle With 3 Tablespoons Pesto Filling, Leaving a 2-Inch Circle of Uncovered Dough in the Center. |
|
8
Done
|
Cut Each Into 8 Wedges and Roll Up Wedges, Starting at Wide End. |
|
9
Done
|
Place, Point Side Down, on a Lightly Greased Baking Sheets. |
|
10
Done
|
May Be Frozen at This Point For Up to One Week. |
|
11
Done
|
Bake at 350f For 15-20 Minutes or Until Golden Brown. |
