Savory Rugelach

READY IN: 3hrs
Recipe by Acerast

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.

Top Review by Dories Lori

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, I 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!

Ingredients Nutrition


  1. In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
  2. Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
  3. Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally.
  4. 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. Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use.
  6. On a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
  7. Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
  8. Cut each into 8 wedges and roll up wedges, starting at wide end.
  9. Place, point side down, on a lightly greased baking sheets.
  10. May be frozen at this point for up to one week.
  11. Bake at 350F for 15-20 minutes or until golden brown.

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