Savory Rugelach Recipes

Steps:

• In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
• Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
• Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally.
• Pulse pine nuts, basil leaves, Parmesan cheese, garlic, and 1/4 teaspoon salt in a food processor until smooth, stopping once to scrape down sides.
• Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use.
• On a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
• Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
• Cut each into 8 wedges and roll up wedges, starting at wide end.
• Place, point side down, on a lightly greased baking sheets.
• May be frozen at this point for up to one week.
• Bake at 350F for 15-20 minutes or until golden brown.

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar.
• Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge, starting at the end opposite the pointy tip. Arrange on the baking sheet, pointy-tip down.
• Bake until the wedges are golden, 20 to 25 minutes. Transfer the pan to a rack to cool completely.