Description of this recipe
Cheese & Onion Rugelach is a delightful twist on the traditional Jewish pastry. These flaky, crescent-shaped treats are filled with a savory mix of rich cheeses and sweet onion marmalade, making them the perfect appetizer or snack. The combination of creamy cheese and the zesty sweetness of onion chutney creates a flavor profile that is both comforting and sophisticated.
Why you will love this recipe
You will love this recipe for its unique blend of flavors and textures. The buttery pastry melts in your mouth, while the savory filling offers a delightful contrast. It’s a versatile dish that can be served warm or at room temperature, making it ideal for gatherings, parties, or even a cozy night in. Plus, it’s a fun recipe to make, allowing you to impress your family and friends with your culinary skills!
Introduction
Rugelach has long been a beloved pastry in Jewish cuisine, traditionally filled with sweet ingredients like fruit preserves and nuts. However, this Cheese & Onion version takes a savory approach, showcasing the versatility of this delightful dough. With a creamy filling and a hint of sweetness from the onion marmalade, these rugelach are sure to become a favorite in your household. Perfect for brunch, tea time, or as a party snack, they are easy to make and even easier to enjoy. Let’s dive into the recipe!
Ingredients:
- 115g unsalted butter, at room temperature
- 115g full-fat soft cheese, at room temperature
- 120-140g plain flour
- 40g vegetarian Italian-style hard cheese, finely grated
- 40g extra-strong vegetarian cheddar, finely grated
- 40-60g onion marmalade or finely chopped smooth onion chutney
- 1 egg, beaten
Preparation:
Step 1:
In a stand mixer fitted with the paddle attachment, or using a wooden spoon, beat the unsalted butter and soft cheese together until the mixture is smooth and creamy. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.
Step 2:
Add 120g of plain flour and most of the grated cheese to the bowl, setting aside 20g for later. Mix by hand until the dough starts to clump together. To avoid overmixing, you may want to use your hands to combine the ingredients effectively. If the dough feels overly sticky, you can add more flour gradually, up to another 20g.
Step 3:
Once the dough has come together, divide it in half and cover each half with plastic wrap. Chill the dough in the refrigerator for 1-2 hours, or until it is firm enough to roll out. If you’re short on time, the dough can be kept chilled for up to a day.
Step 4:
Preheat your oven to 180°C (160°C fan) or gas mark 4. When ready to assemble, take one piece of dough from the fridge. Roll it out on a lightly floured surface into a circle about 20-23 cm in diameter. For a perfect circle, you can place a plate or the bottom of a cake tin on the dough and cut around it.
Step 5:
Spread the rolled dough with onion marmalade, leaving a small border around the edge. The amount of marmalade will depend on the size of your circle, so adjust accordingly. Next, sprinkle the remaining grated cheese evenly over the onion marmalade.
Using a pizza cutter or a sharp knife, cut the circle into 16 triangles. Starting from the wide end of each triangle, roll it up towards the point, creating a mini croissant shape. Arrange the rolled rugelach on a baking tray lined with baking parchment. Brush the tops with the beaten egg to give them a beautiful golden finish.
Bake the rugelach in the preheated oven for 15-18 minutes, or until they are golden brown. Keep an eye on them, as the sugar content in onion marmalade can cause some variations in baking time. If they start to brown too quickly, feel free to cover them with foil. Once baked, allow them to cool on a wire rack before serving. These treats can be stored in an airtight container in a cool place for up to three days.
Serving Suggestions:
These Cheese & Onion Rugelach are best served warm, straight from the oven, but they are also delicious at room temperature. Pair them with a fresh salad for a light lunch or serve them alongside a selection of dips and spreads for a delightful appetizer platter. A glass of crisp white wine or a refreshing iced tea would complement these savory pastries beautifully.
Tips:
- For an extra flavor boost, consider adding fresh herbs like chives or dill to the cheese filling.
- If you prefer a spicier kick, a sprinkle of crushed red pepper flakes can enhance the flavor profile.
- Experiment with different types of cheese to suit your taste. A sharp blue cheese or a creamy goat cheese could add an interesting twist.
- Make sure to chill the dough well before rolling it out; this will help achieve a flaky texture.
- These rugelach can be frozen before baking. Just thaw them in the fridge overnight and bake as directed.
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 2 hours 38 minutes (including chilling time)
Nutritional Information:
- Calories: Approximately 150 per piece
- Protein: 4g
- Sodium: 200mg
Conclusion
Cheese & Onion Rugelach is a delightful pastry that brings a savory twist to a classic recipe. With its flaky, buttery crust and creamy, cheesy filling, it’s sure to be a hit at any gathering. Whether you’re entertaining guests or simply treating yourself, these rugelach are a delicious way to elevate your snacking experience. So roll up your sleeves, gather your ingredients, and let the baking begin!
Questions and Answers about this recipe:
- Can I use different types of cheese in this recipe?
Yes, you can customize the cheese filling to your liking! Feel free to experiment with different varieties such as goat cheese, feta, or even a sharp blue cheese for added flavor. - How do I store leftover rugelach?
Store any leftover rugelach in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them before baking. - Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it chilled in the refrigerator until you’re ready to roll and bake. - What can I serve with Cheese & Onion Rugelach?
These rugelach pair wonderfully with a variety of dips, fresh salads, or even a charcuterie board. They also make a great addition to brunch spreads! - Is there a vegetarian alternative to onion marmalade?
Yes! If you prefer, you can use finely chopped smooth onion chutney or even a homemade onion jam as a substitute for onion marmalade.