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Goat Cheese, Pecan and Rosemary-Filled Rugelach

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Maris Callahan
Updated Dec 13, 2011
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While rugelach are traditionally filled with fruit or jam, you can give a spin to tradition and serve them as a savory finger food before holiday dinner.

Goat Cheese, Pecan and Rosemary-Filled Rugelach

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 10
  • Ingredients 9
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Ingredients

Dough

  • 1 package (8 oz) cream cheese, cut into 1-inch cubes, softened
  • 1 cup unsalted butter, cut into 1-inch cubes, softened
  • 2 cups Gold Medal™ all-purpose or white whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons water, if necessary

Filling

  • 3/4 cup chopped pecans
  • 4 oz chèvre (goat) cheese, crumbled
  • 1 heaping tablespoon fresh rosemary leaves, finely chopped
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Make Dough. In food processor, place cream cheese and butter. Cover; process until combined, stopping to scrape down sides of bowl if necessary. Add flour, salt and pepper. Cover; process until well blended, stopping to scrape down sides of bowl if necessary. If dough is too crumbly, add water, 1 tablespoon at a time, until dough comes together.
  • Step 
    2
    Gather dough into a ball; divide in half. Wrap each piece in plastic wrap and refrigerate at least 1 hour but no longer than 3 days.
  • Step 
    3
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, stir Filling ingredients until blended; set aside.
  • Step 
    4
    On lightly floured surface, roll 1 dough piece into 10x4-inch rectangle. Cut dough crosswise into 5 (2-inch) strips, then cut each strip crosswise in half, making 10 squares. Repeat with remaining dough.
  • Step 
    5
    Drop one rounded spoonful (about 1 teaspoon) filling onto each square; pull 2 opposite corners up and over filling, overlapping edges. Place on cookie sheets, overlapped edges up.
  • Step 
    6
    Bake about 25 minutes or until golden brown; cool 5 minutes. Serve warm or at room temperature. Refrigerate any leftovers in airtight container up to 3 days.

Nutrition

Nutrition Facts are not available for this recipe

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