1 cup (2 sticks) un­salted but­ter, soft­ened 8 oz full-fat cream cheese, soft­ened 2 Tbsp su­gar ¼ tsp salt 2 cups all-pur­pose flour ½–¾ cup pesto ¼ cup finely grated Parme­san 1 large egg, beaten 1 tsp dried basil ¼ tsp coarse sea salt

Albuquerque Journal - Parade - - Community Table -

1. Beat but­ter and cream cheese un­til smooth. Scrape down sides of bowl. Add su­gar and salt; beat un­til com­bined. Add flour; beat just un­til dough comes to­gether. Di­vide dough into 4 pieces. Wrap each in plas­tic wrap; re­frig­er­ate 1–2 hours or up to 24 hours.

2. Pre­heat oven to 375°F.

3. Roll each piece of dough into a large cir­cle. Us­ing the bot­tom of an 8- or 9-inch round cake pan as a guide, cut dough with a pizza cut­ter into a cir­cle. Spread each cir­cle of dough with 2–3 Tbsp pesto in a thin layer, leav­ing ¼-inch bor­der. Sprin­kle each cir­cle with 1 Tbsp Parme­san; press gen­tly into pesto.

4. Us­ing pizza cut­ter, cut each cir­cle of dough into 8 even tri­an­gles. Start­ing at longer end, roll up each tri­an­gle. Place point side down on a bak­ing sheet lined with parch­ment pa­per. Brush rugelach with beaten egg. Sprin­kle evenly with basil and salt. Bake for 16–18 min­utes, un­til golden. Cool on wire rack. Makes 32.

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