Ginger Cheese, Olive, and Rosemary Rugelach |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 50 each | |||||||||
| INGREDIENTS: | ||
| DOUGH: 1 8-ounce package cream cheese, cut into 1-inch cubes | 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes | 2 cups unbleached all purpose flour |
| 4 teaspoons finely chopped fresh rosemary | 3/4 teaspoon ground black pepper | 1/2 teaspoon salt |
| FILLING: 1 cup chopped pitted brine-cured Greek or Italian green olives | 1 cup chopped onion | 1 8-ounce package cream cheese, room temperature, diced |
| 1 egg, beaten to blend (for glaze) | ||
| 1 | FOR DOUGH: Blend cream cheese and butter in processor until combined, scraping sides of bowl. Add flour; blend well. Add rosemary, pepper, and salt; blend. Gather dough together; divide in half. Shape each half into flat square. Wrap; chill at least 1 hour and up to 2 days. |
| 2 | FOR FILLING: Using on/off turns, blend olives and onion in processor until finely chopped. Add cream cheese and blend. Transfer filling to medium bowl. Cover and chill at least 1 hour and up to 2 days. |
| 3 | Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Roll out 1 dough square on floured surface to 14-inch square. Trim to 12-1/2 inch square. Cut into five 2-1/2-inch-wide strips, then crosswise into 2-1/2 inch squares (25 total). Drop 1 rounded teaspoon filling onto each square; spread almost to edges. Starting at 1 corner, roll each square into cylinder, enclosing filling. Curve ends in to form crescents; arrange on 1 baking sheet. Repeat with remaining dough square and filling. Brush with glaze. |
| 4 | Bake rugelach until golden brown, about 35 minutes. Cool on sheets. Serve warm or at room temperature. |