adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Goat Cheese, Pecan and Rosemary-Filled Rugelach
Goat Cheese, Pecan and Rosemary-Filled Rugelach
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Transform traditional sweet rugelach into savory holiday finger food for a twist on tradition.
Ingredients:
  • 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
  • 3/4 cup chopped pecans
  • 4 oz chèvre (goat) cheese, crumbled
  • 1 heaping tablespoon fresh rosemary leaves, finely chopped
Instructions:
  • Prepare the dough by combining cream cheese and butter in a food processor until smooth. Add flour, salt, and pepper, then process until fully mixed. If the dough is too crumbly, gradually add water until it comes together, 1 tablespoon at a time.
  • Form the dough into a ball, then split it in half. Wrap each half in plastic wrap and let it chill in the refrigerator for at least 1 hour, up to 3 days.
  • Preheat the oven to 350°F and prepare 2 cookie sheets with parchment paper. In a small bowl, mix the filling ingredients until well combined; set aside.
  • Roll out one piece of dough on a lightly floured surface into a 10x4-inch rectangle. Cut the dough into 5 (2-inch) strips, then cut each strip in half to make 10 squares. Repeat with the remaining dough.
  • Place a generous teaspoon of filling onto each square. Fold two opposite corners over the filling, ensuring the edges overlap. Arrange on cookie sheets with the overlapped edges facing up.
  • Bake until golden brown, then allow to cool for 5 minutes. Serve warm or at room temperature, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Similar Recipes