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Pesto Rugelach



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.

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.

Comments

Unknown said…
These look interesting. a cookie with a taste of pie you say. I'm on board with that.
Unknown said…
I would never have thought of going the savory way with rugelach! Genius :)
Unknown said…
I would never have thought of going the savory way with rugelach! Genius :)

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