GOAT CHEESE, PECAN AND ROSEMARY-FILLED RUGELACH
While rugelach are traditionally filled with fruit or jam, you can give a spin to tradition and serve them as a savory finger food before holiday dinner.
Categories Appetizer
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Make Dough. In food processor, place cream cheese and butter. Cover; process until combined, stopping to scrape down sides of bowl if necessary. Add flour, salt and pepper. Cover; process until well blended, stopping to scrape down sides of bowl if necessary. If dough is too crumbly, add water, 1 tablespoon at a time, until dough comes together.
- Gather dough into a ball; divide in half. Wrap each piece in plastic wrap and refrigerate at least 1 hour but no longer than 3 days.
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, stir Filling ingredients until blended; set aside.
- On lightly floured surface, roll 1 dough piece into 10x4-inch rectangle. Cut dough crosswise into 5 (2-inch) strips, then cut each strip crosswise in half, making 10 squares. Repeat with remaining dough.
- Drop one rounded spoonful (about 1 teaspoon) filling onto each square; pull 2 opposite corners up and over filling, overlapping edges. Place on cookie sheets, overlapped edges up.
- Bake about 25 minutes or until golden brown; cool 5 minutes. Serve warm or at room temperature. Refrigerate any leftovers in airtight container up to 3 days.
Nutrition Facts : ServingSize 1 Serving
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