Savory Rugelach

Recipe by Acerast
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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