Recipe from Cookies at Home with The Culinary Institute of America by Todd Knaster (Wiley, 2011)A combination of sun-dried tomato pesto, peppery arugula, and crumbled goat cheese makes this the perfect savory version of its sweet counterpart.
MAKES 2 DOZEN RUGELAH
- 1 lb (4 sticks) unsalted butter
- 1 2/3 cups cream cheese
- Pinch salt
- 3 cups bread flour
- 1/2 cup all-purpose flour
SUN-DRIED TOMATO PESTO
- 3 Tbsp fresh basil leaves, rinsed and drained
- 1/3 cup sun-dried tomatoes in oil, finely chopped
- 3 cloves garlic
- 1/4 cup grated Parmesan
- 3 Tbsp toasted pine nuts
- ¾ cup olive oil
- Salt and freshly ground black pepper
- 1 cup packed arugula, leaves only, rinsed and thoroughly dried
- ¼ cup crumbled soft goat cheese
- Egg Wash (see below), as needed
1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and salt on medium speed until smooth, about 5 minutes. Reduce the speed to low.
2. Sift the fl ours together and add all at once to the mixture, blending until just combined, 1 to 2 minutes.
3. On a lightly floured surface, roll out the dough to about 1/2 inch thick. Fold over one-third of the dough, then fold the other third over on top (see page 176). Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
4. While the dough is chilling, make the sun-dried tomato pesto: In a food processor fitted with the steel blade, combine the basil, tomatoes, garlic, Parmesan, and pine nuts until coarsely chopped. With the processor running, add the olive oil and puree until the mixture is a smooth paste. Season to taste with salt and pepper.
5. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
6. Divide the dough into two pieces and roll out each piece to a 10-inch circle. Spread a thin layer of pesto and sprinkle half of the arugula and crumbles of goat cheese on each circle.
7. Cut each circle into 12 wedges. Roll each wedge into a crescent shape, starting at the curved edge and rolling toward the point. Brush lightly with egg wash. Transfer the rugelah to the prepared baking sheets.
8. Bake until golden brown, about 10 minutes. Rotate and switch the baking sheets as necessary for even baking.
9. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
10. Store the cookies in an airtight container.
Some cookies are egg-washed before garnishing so that the garnishes adhere during baking; for others, egg wash is a great way to give cookies a beautiful sheen. Egg wash also promotes even browning.
MAKES ENOUGH TO GLAZE 3 DOZEN SMALL COOKIES
- 2 eggs
- 2 tsp water or milk, or more as needed
- Pinch salt
1. In a small bowl, whisk the eggs to break them up. Whisk in enough water or milk so that the mixture can be easily brushed on a cookie dough. Stir in the salt.
2. Store in a covered container in the refrigerator until needed.