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.