SAVORY RUGELACH FILLINGS RECIPES

Steps:

• In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
• Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
• Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally.
• Pulse pine nuts, basil leaves, Parmesan cheese, garlic, and 1/4 teaspoon salt in a food processor until smooth, stopping once to scrape down sides.
• Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use.
• On a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
• Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
• Cut each into 8 wedges and roll up wedges, starting at wide end.
• Place, point side down, on a lightly greased baking sheets.
• May be frozen at this point for up to one week.
• Bake at 350F for 15-20 minutes or until golden brown.

Steps:

• Add flour, cream cheese, butter, egg yolk, salt, and pepper to the bowl of a food processor and pulse until the dough forms a ball. Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap in parchment paper. Chill in the refrigerator for 30 minutes while preparing the filling. Line a baking sheet with parchment paper.  Sprinkle a little flour on the countertop or surface and roll 1 disc of dough out into a 1/8-inch thick circle. Distribute filling onto the circle, then cut into 16 wedges. Roll each edge toward the center, beginning with the wide edge. Transfer rugalech to prepared baking sheet. Refrigerate for 30 minutes until firm. Preheat oven to 375°F. Bake rugelach at 375°F for 20 to 30 minutes, until the pastries are golden brown. Cool before serving.