Savory French Onion Rugelach

Name: Savory French Onion Rugelach
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: ½ pound cream cheese; ½ pound unsalted butter; 2 cups sifted all-purpose flour (I use Gold Medal); ¼ cup olive oil; 2 pounds thinly sliced onion (about 7 cups); 1½ teaspoons salt; 1 teaspoon sugar; ½ cup white wine; 1 teaspoon black pepper; ¾ cup shredded Gruyère or Swiss cheese; ¾ cup shredded Gruyère or Swiss cheese; ¾ cup grated Parmigiano Reggiano cheese; 1 egg yolk; 2 tablespoons water

Preparation info

Makes
48
rugelach

Difficulty
Easy
Ready in
1 hr 30

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

I have always loved classic rugelach for the play between the sweet filling enclosed in a buttery, lightly crisp dough. But why not try something savory? Inspired by French onion soup, I use a caramelized onion and cheese filling baked in the tender dough. It’s a perfect pairing that is great for hors d’oeuvres and can be made ahead.

Ingredients

Dough

½ pound cream cheese
½ pound unsalted butter
½

Europe
Americas
France
United States
New York
Starter
Pastry
Vegetarian

Method

In the bowl of a stand mixer, use the paddle attachment to combine the cream cheese and butter, beating them together until smooth and creamy. Add the salt; then gradually add the sifted flour until the dough comes together. Remove the dough from the bowl and, with lightly floured hands, shape it into a cylinder. Divide the cylinder into three equal pieces and wrap indiv