Best 4 Savory Rugelach Recipes
**Savory Rugelach: A Delightful Fusion of Flavors**
Indulge in the exquisite world of savory rugelach, where buttery, flaky pastry embraces a symphony of savory fillings. These delightful treats offer a delectable balance of flavors, textures, and aromas, making them perfect for any occasion. From the classic combination of cheese and herbs to the unexpected fusion of roasted vegetables and spices, each bite promises a unique culinary experience. Explore our collection of savory rugelach recipes and embark on a journey of taste and creativity.
This article features a diverse range of savory rugelach recipes, catering to various dietary preferences and taste buds.
1. **Traditional Cheese and Herb Rugelach:**
Savor the timeless combination of sharp cheddar cheese, fragrant herbs, and the subtle tang of sour cream.
2. **Roasted Vegetable and Feta Rugelach:**
Delight in a burst of colors and flavors with roasted bell peppers, zucchini, and spinach, complemented by crumbled feta cheese.
3. **Sun-Dried Tomato and Olive Rugelach:**
Experience the Mediterranean flavors of sun-dried tomatoes, briny olives, and aromatic oregano.
4. **Caramelized Onion and Goat Cheese Rugelach:**
Indulge in the sweet and savory harmony of caramelized onions, creamy goat cheese, and a hint of thyme.
5. **Mushroom and Leek Rugelach:**
Relish the earthy flavors of sautéed mushrooms, tender leeks, and a touch of white wine.
6. **Bacon and Chive Rugelach:**
Savor the classic combination of crispy bacon, fresh chives, and a hint of black pepper.
7. **Smoked Salmon and Cream Cheese Rugelach:**
Delight in the luxurious pairing of smoked salmon, silky cream cheese, and a sprinkle of capers.
8. **Spinach and Artichoke Rugelach:**
Enjoy the crowd-pleasing combination of spinach, artichoke hearts, and a creamy cheese filling.
9. **Roasted Red Pepper and Pesto Rugelach:**
Experience the vibrant flavors of roasted red peppers, aromatic pesto, and a hint of pine nuts.
10. **Za'atar and Olive Oil Rugelach:**
Embark on a culinary journey to the Middle East with za'atar, olive oil, and sesame seeds.
With step-by-step instructions and detailed ingredient lists, these recipes ensure that every bite of your homemade savory rugelach is a moment of pure bliss.
SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
RUGELACH
Steps:
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
RUGELACH
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 15
Steps:
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
- Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
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
Tips:
- To achieve the best flavor and texture, use high-quality ingredients, especially the butter. Opt for unsalted butter so you can control the amount of salt in the recipe.
- When making the dough, be sure to work it until it is smooth and elastic. This will prevent it from tearing when you roll it out.
- Chill the dough before rolling it out. This will make it easier to work with and prevent it from sticking to your work surface.
- When rolling out the dough, use a light touch. This will prevent the dough from becoming tough.
- Be generous with the filling. The more filling you use, the tastier your rugelach will be.
- Bake the rugelach until they are golden brown. This will ensure that they are cooked through and have a slightly crispy exterior.
Conclusion:
Savory rugelach is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings to choose from, there is sure to be a rugelach that everyone will love. So next time you are looking for a unique and flavorful snack, give savory rugelach a try!
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