Pecan, Olive, and Parmesan Rugelach

Pecan, Olive, and Parmesan Rugelach Recipe
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.

Yield:

16 pastries

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 15 Minutes

Ingredients

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
Paprika

Preparation

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.

Note:

Christmas with Southern Living 2008,

Oxmoor House

May 2008
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