The dough's simply 100 gms each of cream cheese and butter, softened then thrown together with a cup of flour in food processor until just combined or mixed with hand until just blended. Chilled overnight, then divided into four parts, each rolled into a circle. I spread each circle with pesto, then cut the circle into 8 wedges. Starting from the base, rolled each wedge into a crescent. Baked at 190C for about 20-25 minutes, my rugelach crisp and golden by then.
If you don't end up eating all of rugelach right away, it might get a little soft the next morning. 5 minutes in a hot oven fixed that for me all right.
Wednesday, May 5, 2010
Sometimes I think of so many ideas at the same time. And then they take such a long time coming. Take this rugelach; I first thought I could make a savory version of this popular cookie back in January 2009. I thought back to the idea often, but it's more than a year later that I am finally baking my pesto rugelach.