Onion Jam and Goat Cheese Rugelach

ONION JAM AND GOAT CHEESE RUGELACH

When I think of rugelach, an eastern European dessert pastry, I think of this crescent-shaped little morsel filled with jam and nuts or chocolate. I think of a delicious little cookie that is a traditional offering at Jewish affairs.

What I never thought about was stuffing it with savory fillings. In this case, say hello to caramelized onions and goat cheese. Who would have thought??

Onion Jam & Goat Cheese Rugelach

The dough comes together easily in the mixer. It relaxes in the fridge for a few hours. In the meantime, the onions get caramelized. This is a slow process, which makes them absolutely delicious.

Onion Jam & Goat Cheese Rugelach
Onion Jam & Goat Cheese Rugelach

The onions get flavored with white wine, balsamic vinegar, sugar, sumac & coriander.

Roll out the dough, top it with the onion jam and crumbled goat cheese, cut it into thin triangles, roll them, and bake them. I like to sprinkle some smoked sea salt on the top just for a little bit of flair!

Onion Jam & Goat Cheese Rugelach
Onion Jam & Goat Cheese Rugelach

Grab a glass of sparkling wine and enjoy some savory treats!

Onion Jam & Goat Cheese Rugelach

Onion Jam & Goat Cheese Rugelach

Makes: 32 pieces

Prep Time: 1 hour 45 minutes

Total Time: 6 hours 35 minutes

 

Dough:

1 cup unsalted butter (8 ounces), cut into pieces, at room temperature

1 (8-ounce) package cream cheese, cut into pieces, at room temperature

1/2 tsp Kosher salt

2 cups all-purpose flour (about 8 1/2 ounce), plus more for work surface

 

Onion Jam:

2 tbsp extra-virgin olive oil

1 3/4 pounds yellow onions, thinly sliced (about 7 cups)

1 1/2 tsp Kosher salt

3/4 cup (6 ounces) dry white wine

1/4 cup granulated sugar

1 1/2 tbsp balsamic vinegar

1 tsp ground sumac

3/4 tsp ground coriander

1/4 tsp black pepper

 

4 ounces goat cheese, crumbled (about 1 cup), divided

1 large egg, beaten

Flaky sea salt or smoked flaky sea salt

Make the Dough:

Beat butter, cream cheese, and salt with a stand mixer fitted with the paddle attachment on medium speed until fluffy and creamy, about 2 minutes. With mixer running on low speed, gradually add flour, beating until soft, large clumps form, about 1 minute, stopping to scrape sides as needed. Turn dough out onto a clean work surface. Knead until dough just comes together. Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate at least 2 hours or up to 2 days.

 

Make the Onion Jam:

Heat oil in a large Dutch oven or a large, wide saucepan over medium. Add onions and salt; stir to coat onions in oil. Cover and cook, stirring occasionally, until onions soften and start to brown, 10 to 12 minutes. Stir in wine, sugar, vinegar, sumac, coriander, and pepper. Let mixture come to a boil. Reduce heat to low; simmer, partially covered, stirring occasionally and spreading onions in an even layer, until onions are sitting in a small pool of liquid, about 30 minutes. Uncover and cook, stirring occasionally, until onions are dry and just starting to stick to bottom of Dutch oven, 25 to 30 minutes. Spread cooked onions in an even layer on a large plate; let cool 30 minutes.

 

Remove 1 dough disk from refrigerator, and unwrap. Roll out dough on a lightly floured surface to about a 12-inch circle (about 1/8 inch thick). Trim off and discard any ragged edges. Using a small offset spatula, spread half of onion mixture (about 3/4 cup) evenly over dough. Sprinkle evenly with 1/2 cup goat cheese. Using a pizza cutter or sharp chef’s knife, cut circle evenly into quarters. Cut each quarter into 4 wedges to yield 16 long, thin wedges. Roll up each wedge starting at the wide end. Arrange rolled rugelach 2 inches apart with pointed ends facing down on 2 rimmed baking sheets lined with parchment paper. Repeat with second disk of dough. Chill 30 minutes.

 

While rugelach are chilling, preheat oven to 350°F. Brush tops of rugelach with some of the beaten egg and sprinkle with flaky sea salt. Bake in preheated oven until golden brown and tops are crisp, 30 to 35 minutes, rotating pans from front to back and top to bottom halfway through bake time. Immediately transfer rugelach to wire racks; let cool about 15 minutes.

 

Make Ahead:

Dough can be made up to 2 days in advance and stored in refrigerator.

 

Recipe from Food & Wine

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