Everybody's favorite Jewish cookie gets a savory makeover in this salty, crunchy treat. Perfect for an appetizer or breakfast bread, this everything rugelach is the perfect marriage between flaky dough and classic everything bagel toppings. Eat them on their own, or smear on a thin layer of cream cheese and top with fresh lox and capers for a non-traditional snack. With just four ingredients in the dough, this pastry is super simple and requires little effort or grunt work, as the food processor does all the mixing for you.
2 cups all-purpose flour (about 9.2 ounces)
3/4 teaspoon salt
1 cup unsalted butter, cut into small cubes
8 ounces cream cheese, cut into small cubes
3/4 cup whole milk ricotta, drained
2 tablespoons finely chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons poppy seeds
4 tablespoons white sesame seeds
6 tablespoons dried minced onion
6 tablespoons dried minced garlic
1 teaspoon coarse salt
1 large egg, lightly beaten
How to Make It
Place flour and teaspoon salt in the bowl of a food processor; pulse until combined. Add butter to flour mixture and pulse until combined. Add cream cheese; process until one large ball forms.Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
Preheat oven to 350°.
Stir together ricotta, capers, dill, lemon juice, salt, and pepper in a medium bowl until combined.
Working one disk at a time (keeping the remaining disks in the refrigerator), roll each dough portion into a 9-inch circle on a floured surface. Spread ricotta mixture evenly over each rugelach dough circle.
Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion, starting from the widest end, towards the narrow end. Transfer rugelach to parchment paper- or silpat-lined baking sheets.
Whisk together poppy seeds, sesame seeds, onion, garlic, and coarse salt in a small bowl. Brush the rugelach with egg; sprinkle evenly with “everything” mixture.
Bake for 23 to 27 minutes, or until golden brown. Let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.
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