Savory Rugelach
Indulge in the irresistible charm of savory rugelach, a delightful twist on the classic sweet pastry turned into a savory sensation. These flaky crescent-shaped bites feature a buttery cream cheese dough, enriched with the bold flavors of creamy goat cheese, grated Parmesan, roasted red peppers, fresh spinach, and aromatic dill. Perfectly golden and finished with a sprinkle of sesame seeds, this recipe combines elegance with ease, making it a standout appetizer or snack. With simple steps and make-ahead convenience, these savory rugelach are ideal for entertaining or adding flair to your everyday grazing board. Enjoy them warm from the oven or at room temperature for a crowd-pleasing treat that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 225 grams Cream cheese
- 225 grams Unsalted butter
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 50 grams Grated Parmesan cheese
- 100 grams Creamy goat cheese
- 75 grams Roasted red bell peppers (diced)
- 50 grams Fresh spinach (chopped)
- 1 tablespoon Fresh dill (chopped)
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Sesame seeds
Instructions
In a large mixing bowl, cream together the cream cheese and butter until smooth and fluffy.
Add the all-purpose flour and salt to the bowl, mixing just until the dough comes together. Do not overmix.
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a small bowl, mix the goat cheese, grated Parmesan, roasted bell peppers, chopped spinach, and fresh dill until combined. Set the filling aside.
Roll out one of the chilled dough disks on a floured surface into a circle about 25 cm (10 inches) in diameter.
Spread half of the cheese and vegetable filling evenly over the dough, leaving a 1 cm (1/2 inch) border at the edges.
Using a sharp knife or a pizza cutter, cut the dough circle into 12 equal wedges.
Starting from the wide end of each wedge, roll the dough tightly into a crescent shape, placing the rolled rugelach onto the prepared baking sheet with the point side down.
Repeat the process with the second disk of dough and the remaining filling.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over each rugelach and sprinkle with sesame seeds.
Bake in the preheated oven for 22-25 minutes, or until golden brown and flaky.
Let the rugelach cool slightly on the baking sheet before serving warm or at room temperature.
Nutrition Facts
Calories |
3993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.3 g | 413% | |
| Saturated Fat | 185.4 g | 927% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 4572 mg | 199% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1080 mg | 83% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
