Savory Rugelach

I was thinking that a savory Rugelach is perfect for an appetizer. The dough itself is not sweet, so it would only be the filling that would have to change! I channeled my Italian roots and came up with a combo that makes you want to eat one after another. I think they would be perfect before a nice meal with a delicious glass of Cabernet!  

Savory Rugelach (makes 24 pieces)

8 oz of Cream Cheese

8 oz of Butter, unsalted and still cold

1 cup of Bread Flour


½ cup of Black Olives, pitted and chopped (Nicoise or Oil Cured works best

2/3 cup of Pistachios, chopped

1 tsp of fresh Rosemary, minced

1 tsp of Orange zest


Egg Wash (1 egg and 1 tbsp of water whisked together)

Sea Salt and Black Pepper for Sprinkling

First, preheat your oven to 375 degrees. In the bowl of an electric mixer place your cream cheese, butter, and bread flour and cream together. You might need to stop and scrape down the bowl occasionally, but continue to mix until a ball of dough is formed and looks even and has no lumps of butter in it. In another bowl mix together your Olives, Pistachios, Rosemary, and Orange zest to set aside.

Next, once your dough is formed you should work quickly. (When your dough is cool it rolls out better.) Split your dough into two and on a heavily floured counter or table, roll out your dough into a rectangular shape and slightly bigger than your average piece of paper.  With a pastry brush, lightly brush your egg wash evenly across your dough. Sprinkle your olive mixture across the dough leaving the top ½ inch border untouched***Be sure you save enough of your olive mixture for both dough pieces!

Then, on the bottom end of your dough (your half inch non-filling border is at the top) gently start to roll the dough evenly until you get to the top. Once rolled, gently pat down to slightly flatten your roll. With a sharp knife slice your roll into 12 even pieces. With a pastry brush egg wash the top of your cut pieces and sprinkle with sea salt and black pepper. Repeat with your other sheet of dough.

Finally, space your Rugelach pieces evenly on two baking sheet and bake about 20 minutes. You are looking for a nice golden color. Be sure to rotate them half way, and let cool about 10 minutes before serving.