A SWEET & SAVORY TWIST
If you’re a fan of rugelach, the buttery crescent bites traditionally filled with jam or nuts, you’ll want to try Shannon Sarna’s fresh twists from her new book,
Modern Jewish Baker. Her flavor-packed recipes are perfect for Rosh Hashanah treats or football-season finger foods. —Alison Ashton
PESTO PARMESAN RUGELACH
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 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.
PUMPKIN CHOCOLATE HAZELNUT RUGELACH
Make main recipe, but in Step 1 add ¼ cup canned pumpkin, 2 Tbsp sugar and 2 Tbsp flour to dough. Substitute ¾ cup chocolate hazelnut spread (such as Nutella) for pesto and 1 tsp sugar and ½ tsp ground cinnamon for basil and sea salt.
SPICY PIZZA RUGELACH
Make main recipe, but in Step 1 add 2 Tbsp tomato paste and 3 Tbsp flour to dough. Substitute ½–¾ cup marinara or pizza sauce for pesto and ½ cup shredded mozzarella for Parmesan. For topping, sub 1 tsp dried oregano for sea salt and add ¼ tsp red pepper flakes along with the dried basil.
‘Rugelach might seem daunting to make from scratch, but once you master a few tricks, they’re really a cinch!’ —Shannon Sarna