A SWEET & SAVORY TWIST

Chattanooga Times Free Press - Parade - - TABLE -

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

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