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Oxmoor House Photo by: Oxmoor House

Pecan, Olive, and Parmesan Rugelach

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.

Oxmoor House MAY 2008

  • Yield: 16 pastries
  • Cook time:15 Minutes
  • Prep time:12 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.

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Pecan, Olive, and Parmesan Rugelach recipe

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