Pecan, Olive, and Parmesan Rugelach

Pecan, Olive, and Parmesan RugelachRecipe
Oxmoor House
Rugelach, traditionally a Jewish pastry, is often filled with nuts and raisins or preserves. This easy savory takeoff is best served warm from the oven.


16 pastries

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 15 Minutes


1/3 cup finely chopped pecans, toasted
1/3 cup finely chopped imported green olives (we tested with Picholine)
1/4 cup freshly grated Parmesan cheese
2 teaspoons minced fresh thyme
1 (8-oz.) can refrigerated crescent rolls


Combine first 4 ingredients in a medium bowl.

Unroll crescent rolls onto a lightly floured cutting board. Sprinkle pecan mixture evenly over dough, pressing firmly into dough. Using a sharp knife, cut dough along perforations. Cut each triangle lengthwise into 2 equal triangles.

Roll up each triangle, starting at wide end. Place rugelach, point sides down, on an ungreased baking sheet, curving them into a crescent shape. Sprinkle with paprika. Bake at 375° for 15 minutes or until browned. Serve hot.