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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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It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but