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cheese, caramelized onion and herb rugelach

(1 rating)
Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

A savory version of the sweet Hannukah treats. Serve as part of an appetizer buffet.

(1 rating)
yield 4 dozen
prep time 2 Hr
cook time 15 Min
method Bake

Ingredients For cheese, caramelized onion and herb rugelach

  • 2 lg
    yellow onions, peeled and thinly sliced
  • 2 Tbsp
    unsalted butter
  • 1 Tbsp
    water
  • 2 Tbsp
    balsamic vinegar
  • salt and pepper, to taste
  • DOUGH:
  • 8 oz
    cream cheese, room temperature
  • 1 c
    unsalted butter, room temperature
  • 1/4 c
    freshly grated parmesan cheese
  • 2 Tbsp
    lemon zest, grated
  • 2 c
    all purpose flour
  • FILLING:
  • 12 oz
    ricotta cheese, part-skim (drained, if needed)
  • 1 sprig
    each rosemary, oregano and thyme, leaves removed from stems and chopped finely
  • TOPPING:
  • 1
    egg, whisked
  • sea salt, for sprinkling

How To Make cheese, caramelized onion and herb rugelach

  • 1
    Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and stir to coat with butter. Cook 40 minutes, stirring every 5 minutes, until onions start to turn golden. Stir in water and vinegar to deglaze the pan. Season with salt and pepper, to taste. Let onions cool before using.
  • 2
    To make the dough, use a stand mixer and on medium speed, beat together the cream cheese and butter until creamy Then add Parmesan cheese and lemon zest and continue to mix until incorporated.
  • 3
    With the mixer on low speed, slowly add in the sifted flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated. Turn the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
  • 4
    For the filling, mix together the ricotta cheese and chopped herbs. Season with salt and pepper and set aside.
  • 5
    Preheat oven to 350F. Line baking sheets with parchment paper.
  • 6
    Take one dough-ball out of refrigerator (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. Use a round object (a cheesecake pan works well) and outline a circle then use a knife to cut a perfect circle. Save scraps to roll out later.
  • 7
    Spread 1/4 of the cheese mixture onto the dough in a thin layer, leaving a border. Spread 1/4 of the onion mixture over the cheese, leaving a border. Then cut the circle into 12 triangles (or 8 for larger rugelach).
  • 8
    Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. Repeat with remaining dough and filling.
  • 9
    Bake 15-18 minutes until lightly brown. When done, remove from oven and allow to cool to room temperature.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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