CHEESE, CARAMELIZED ONION AND HERB RUGELACH
A savory version of the sweet Hannukah treats. Serve as part of an appetizer buffet.
Provided by Mikekey *
Categories Cheese Appetizers
Time 2h15m
Number Of Ingredients 17
Steps:
- 1. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and stir to coat with butter. 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.
- 2. 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 and continue to mix until incorporated.
- 3. 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. Turn the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
- 4. For the filling, mix together the ricotta cheese and chopped herbs. Season with salt and pepper and set aside.
- 5. Preheat oven to 350F. Line baking sheets with parchment paper.
- 6. Take one dough-ball out of refrigerator (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured 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.
- 7. Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border. Spread 1/4 of the onion mixture over the cheese, leaving a border. Then cut the circle into 12 triangles (or 8 for larger rugelach).
- 8. Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. Repeat with remaining dough and filling.
- 9. Bake 15-18 minutes until lightly brown. When done, remove from oven and allow to cool to room temperature.
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Chawala Simon Liwinga
[email protected]I made these rugelach exactly as directed and they turned out perfect. I will definitely make them again.
A wild Al00mi Has appeared
[email protected]I made these rugelach with a few modifications and they turned out great. I used a different type of cheese and I also added some chopped ham. The result was amazing.
Muhammad Mufassar
[email protected]These rugelach are amazing! The combination of crispy pastry, rich filling, and delicious flavor is irresistible. They are perfect for a special occasion or just as a treat.
Emmanuel frank
[email protected]I'm not a very experienced baker, but I was able to make these rugelach without any problems. The instructions were very clear.
Arbita Shrestha
[email protected]These rugelach are a bit time-consuming to make, but they are worth the effort. I made them for a special occasion and they were a huge hit. Everyone wanted the recipe.
Johnny H
[email protected]I'm not a fan of sweet pastries, so I made these rugelach with a savory filling instead. They were delicious.
Moin Ur rahman
[email protected]I made these rugelach with a few modifications and they turned out great. I used a different type of cheese and I also added some chopped ham. The result was amazing.
Km khairul Islam
[email protected]I made these rugelach exactly as directed and they turned out perfect. I will definitely make them again.
hasam Uddin
[email protected]I made these rugelach for a party and they were a hit. Everyone loved them.
ellsharrawy09 karki
[email protected]I'm not a fan of sweet pastries, so I made these rugelach with a savory filling instead. They were delicious.
Md Sajedul Islam
[email protected]I made these rugelach with a few modifications and they turned out great. I used a different type of cheese and I also added some chopped ham. The result was amazing.
Landan Faison
[email protected]I made these rugelach exactly as directed and they turned out perfect. I will definitely make them again.
Ch Farhan
[email protected]I'm not a very experienced baker, but I was able to make these rugelach without any problems. The instructions were very clear.
Gabo Velazquez
[email protected]These rugelach are a bit time-consuming to make, but they are worth the effort. I made them for a special occasion and they were a huge hit. Everyone wanted the recipe.
Amanda Love
[email protected]I'm vegetarian, so I made these rugelach with a dairy-free cheese and they turned out great! I highly recommend this recipe to anyone who is lactose intolerant.
Cheryl
[email protected]I'm not a big fan of cheese, but I love these rugelach. The filling is not too cheesy and the pastry is just perfect.
PARAGON HB
[email protected]These rugelach are so good! The pastry is flaky and the filling is delicious. I especially like the caramelized onion flavor. Yum.
shehzad ahmed abbasi
[email protected]I made these rugelach for a party and they were a hit! Everyone raved about them. The only problem was that they disappeared so quickly. I'll have to make a double batch next time.
Faith Odey
[email protected]Wow, these cheese caramelized onion andherb rugelach are amazing! The combination of crispy pastry, rich filling, and delicious flavor is irresistible. They are perfect for a special occasion or just as a treat.