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.
Provided by Acerast
Categories Savory
Time 3h
Yield 64 appetizers
Number Of Ingredients 9
Steps:
- In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
- Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
- Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally.
- 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.
- Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use.
- On a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
- Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
- Cut each into 8 wedges and roll up wedges, starting at wide end.
- Place, point side down, on a lightly greased baking sheets.
- May be frozen at this point for up to one week.
- Bake at 350F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 83.3, Fat 7, SaturatedFat 3.1, Cholesterol 12.9, Sodium 82.3, Carbohydrate 3.9, Fiber 0.2, Sugar 0.1, Protein 1.7
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Hezekiah Burns
hburns@aol.comThese rugelach were delicious! The dough was flaky and the filling was savory and flavorful. I will definitely be making them again.
Ryiel Arredondo
a.ryiel@yahoo.comThe recipe was easy to follow and the rugelach turned out great! I will definitely be making them again.
Adam French
adam-french@gmail.comThese rugelach were a bit too greasy for my taste, but they were still good.
scott Mariama
scott-mariama0@hotmail.comI made these rugelach for a party and they were a huge hit! Everyone loved them.
Mickelly Chilaule
c_m68@gmail.comThese rugelach were the perfect addition to my brunch spread. They were light and flaky, and the filling was savory and flavorful.
Tofajjol Ss
t_s@aol.comI've never made rugelach before, but these were surprisingly easy to make. And they tasted amazing!
Billal Ctg
billal-c50@gmail.comThese rugelach were a bit time-consuming to make, but they were worth it. They were so delicious!
Ramzan Zahid
rz@hotmail.frI followed the recipe exactly and my rugelach turned out perfectly! They were flaky and delicious.
Nompilo Sibanda
sibanda.nompilo88@gmail.comThe dough for these rugelach was a bit dry, but the filling was delicious.
Roland Ayala
a_r88@yahoo.comThese rugelach were a little bit too salty for my taste, but overall they were still good.
Bravo
bravo@gmail.comI've made these rugelach several times now and they're always a hit. I love that I can change up the filling depending on what I have on hand.
Rumika Madushan Bro
rumika_m97@yahoo.comThese savory rugelach are the perfect appetizer or snack. They're easy to make and always a crowd-pleaser.
Serge Kalonji
sergek83@gmail.comI made these rugelach for a potluck and they were a huge success! Everyone loved them. The dough was flaky and the filling was savory and flavorful.
Dabasish Das
d.d@yahoo.comThese savory rugelach were a hit at my party! They were so easy to make and the filling was delicious. I used a combination of feta, spinach, and sun-dried tomatoes, but you could really use any type of filling you like.