Cheese & onion rugelach
- Victoria Prever
Save recipe
Serves 16
Easy
Prep: 25 mins
Cook: 18 mins
plus at least 1 hr chilling
A star rating of 4 out of 5.1 ratingRate
loading...
Celebrate Chanukah, the Jewish festival of lights, with this easy bake. Traditionally, rugelach are sweet pastry cookies – here, they're transformed into a savoury treat
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Parsnip & parmesan oven-fried latkes
A star rating of 4.5 out of 5.2 ratings
White chocolate & cranberry challah bread & butter pudding
A star rating of 0 out of 5.0 ratings
Mince pie babka
A star rating of 3.7 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
115g unsalted butter
at room temperature
-
115g full-fat soft cheese
at room temperature
-
120-140g plain flour
-
40g vegetarian Italian-style hard cheese
finely grated
-
40g extra-strong vegetarian cheddar
finely grated
-
40-60g onion marmalade
or finely chopped smooth onion chutney
-
1 egg
beaten
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal137
- fat10g
- saturates6g
- carbs9g
- sugars2g
- fibre0.3g
- protein3g
- salt0.16g
Ad
Method
-
step 1
In a stand mixer fitted with the paddle attachment, or using a wooden spoon, beat the butter and soft cheese until smooth. Scrape down the sides of the bowl.
-
step 2
Add 120g flour and most of the grated cheese, setting 20g aside. Mix by hand until the dough clumps together. You may want to go in with your hands to avoid overmixing. If it’s very sticky, add more flour (up to another 20g). Halve the dough and cover it. Chill for 1-2 hrs, or until firm. Will keep chilled for a day.
-
step 3
Heat the oven to 180C/160C fan/gas 4. Taking one piece of dough from the fridge at a time, roll each one into a circle about 20-23 cm in diameter. To make a perfect circle, place a plate or the bottom of a cake tin on the dough and cut around it.
-
step 4
Leaving a border around the edge, spread the dough with the onion marmalade. The exact amount you’ll need depends on how large a circle you’re working with. Sprinkle over the remaining grated cheese making sure it evenly covers the chutney.
-
step 5
If you have one, use a pizza cutter to cut the circle into 16 triangles – a sharp knife will also do the job. Roll each triangle into a croissant-like shape, starting at the wide end and ending up at the point. It should look like a mini croissant.
-
step 6
Arrange the rugelach on a baking tray lined with baking parchment, and brush with the beaten egg.
-
step 7
Bake for 15-18 mins until golden, checking to make sure they’re not burning. Onion marmalades vary in sugar levels so some may burn more quickly (if this is the case, cover with foil). Leave to cool on a wire rack and serve immediately. Will keep in an airtight container in a cool place for up to three days.
Recipe from Good Food magazine, December 2024
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.1 rating
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...