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Goat Cheese, Pecan and Rosemary-Filled Rugelach

Goat Cheese, Pecan and Rosemary-Filled Rugelach

Ingredients:9
Servings:10

By Maris CallahanUpdated 12/13/2011

Goat Cheese, Pecan and Rosemary-Filled Rugelach

Ingredients:9
Servings:10

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.

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Goat Cheese, Pecan and Rosemary-Filled Rugelach

Prep time:15 min
Total time:1 hr 15 min
Ingredients:9
Servings:10

Goat Cheese, Pecan and Rosemary-Filled Rugelach

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Ingredient

Dough

1 package (8 oz) cream cheese, cut into 1-inch cubes, softened
1 cup unsalted butter, cut into 1-inch cubes, softened
2 cups Gold Medal™ all-purpose or white whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water, if necessary

Filling

3/4 cup chopped pecans
4 oz chèvre (goat) cheese, crumbled
1 heaping tablespoon fresh rosemary leaves, finely chopped

Instructions

Step 1
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.

Step 2
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.

Step 3
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, stir Filling ingredients until blended; set aside.

Step 4
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.

Step 5
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.

Step 6
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.

Recipe Tips

You can make rugelach ahead of time. Make as directed and freeze up to 2 months in airtight container. When ready to serve, just reheat in 200ºF oven about 30 minutes.
If you don’t have time to make your own dough, you can use refrigerated crescent dinner rolls or frozen, thawed puff pastry sheets instead; be sure to follow the package directions for oven temperature and bake time.

Nutrition Facts

Nutrition facts are not available for this recipe