Tomato, Parmesan and Pine Nut Rugelach
Ingredients
12 Tbsp. (1½ sticks) butter, room temperature12 Tbsp. cream cheese, room temperature
3 Tbsp. sugar
Pinch salt
1½ cups all-purpose flour
2 cups tomato jam (Recipe here.)
¾ cup Parmesan cheese, coarsely grated
½ cup toasted pine nuts
Egg wash (1 egg whisked with 1 Tbsp. water)
Preparation
• In the bowl of a stand mixer with the paddle attachment, cream the butter and cream cheese on medium-low until light and creamy.
• On low, add the sugar and salt, and then the flour, until just combined.
• Form the dough into two squares. Wrap each square in plastic wrap and refrigerate until chilled.
• Meanwhile, make the tomato jam. (Recipe follows.)
• Remove the dough from the refrigerator and let sit at room temperature for 10 minutes.
• Preheat oven to 375 degrees.
• Flour a workspace and roll each square of dough into a 12- by 7-inch rectangle.
• Spread 1 cup tomato jam onto each rectangle of dough. Atop each rectangle, sprinkle half the Parmesan and half the pine nuts.
• With your hands, roll the dough lengthwise into a log and wrap with plastic wrap.
• Refrigerate 15 minutes. Brush the top of each log with the egg wash.
• Cut each log into 12 1-inch rounds and place on a cookie sheet lined with parchment paper. Ensure the rolls are standing on their sides, not lying flat.
• Bake 18 to 20 minutes, or until the rugelach is browned and bubbly.