PREP COOK SERVES READY IN

15 min 1 hr 45 min 4 dozen rugelach 2 hr

Cheese and Herb Rugelach Recipe

A savory rugelach that's perfect for lunch or pairing with wine at dinner.

BY SAMANTHA FERRARO | NOVEMBER 3, 2014

Tis’ the season for all things indulgent and rugelach is my absolute favorite thing to bake during
this time of year. It reminds me of my grandma’s rugelach when I was little. She would keep a few
in the cookie jar and I remember sneaking in and very carefully, or what I thought was very
carefully, stealing just one more bite. Then I would hear a voice from the skies (or really, the second
floor) yelling down at me “no more cookies, Samantha!” I swear she had eyes in the back of her
head.

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 Not only is rugelach my favorite thing to make but even the LA Times said I did a snazzy job. I love
playing with flavors and twisting ideas and cuisines around. And even though I love baking sweets
during the winter holiday season, I am always craving some savory flavors. For this reason I took
inspiration from some of my favorite Italian flavor pairings: salty Parmesan with creamy ricotta
and freshly chopped herbs makes for a beautiful and decadent savory cookie. I recommend
sprinkling some fine sea salt for a glistening touch that will bring out the flavor even more.

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 So the next time you are thinking about making rugelach, ditch the sugar and add some cheese! I
know you and your guests will mangia every last bite.

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Ingredients
For the dough:
8 ounces cream cheese, room temperature

1/2 lb unsalted butter, room temperature

1/4 cup freshly grated Parmesan cheese

2 Tbsp lemon zest

2 cups flour, sifted

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 For the filling:
12 ounces ricotta cheese, drained

2 heads of garlic, roasted

1 sprig of each: rosemary, oregano and thyme (or your favorite fresh herbs), removed from
stems and chopped finely

Salt and pepper, to taste

1 egg, whisked

Sea salt

Directions
To caramelize garlic, cut each head of garlic in half and wrap halves in tin foil. Roast garlic in the
oven at 400 degrees F for about 30-40 minutes or until the garlic is tender and caramelized. When
done, remove from oven and allow to cool to room temperature.

To make the dough, use a stand mixer and beat together the cream cheese and butter until creamy
on medium speed. Then add Parmesan cheese and lemon zest and continue to mix until
incorporated.

With the mixer on low speed, slowly add in the sifted flour and mix just until combined. Use a
spatula to scrape the bottom of the bowl to make sure everything is incorporated. Dump the
dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each
quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.

For the filling, mix together the ricotta cheese, chopped herbs and caramelized garlic. Make sure to
remove the soft cloves by squeezing the bulb and adding the soft garlic cloves to the cheese
mixture. Season with salt and pepper and set aside.

Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured
surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. Use a round
object (a cheesecake pan works well) and outline a circle then use a knife to cut a perfect circle.
Save scraps to roll out later.

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 Spread 2 Tb of cheese mixture onto the dough in a thin layer, leaving a border. Then cut the circle
into eighths.

Roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent
shape. Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and
sprinkle each rugelach with sea salt.

Bake at 350 degrees F for about 15-18 minutes until lightly golden brown.

When done, remove from oven and allow to cool to room temperature.

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