Serves 48
85 min
Olive & Fig Savory Rugelach
Recipe GLPRec6e1d5e5f977d
A sophisticated Eastern European-inspired pastry that combines a tender cream cheese and butter dough with a savory filling of kalamata olives, dried figs, crispy prosciutto, and bright citrus notes. These elegant crescent-shaped rolls are perfect for appetizers or entertaining.
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Ingredients
6 ounces cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 cup sour cream
1/4 teaspoon salt
1 teaspoon water, if needed for dough
1 cup kalamata olives, pitted and finely chopped
2 cloves garlic, minced
2 tablespoons fresh orange juice
1/2 cup dried figs, cut into small pieces
1 tablespoon fresh orange zest
6 slices prosciutto, finely minced
2 tablespoons olive oil
Directions
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy, about 2–3 minutes.
Gradually mix in the flour and salt, stirring until the dough comes together. If the dough is too dry, add water a little at a time. Add the sour cream and stir until fully incorporated. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling: combine the chopped kalamata olives, minced garlic, orange juice, dried figs, orange zest, and minced prosciutto in a small bowl. Stir in the olive oil until the filling is well combined and slightly chunky.
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Remove one dough portion from the refrigerator and roll it out on a lightly floured surface into a thin 12-inch circle. Spread half of the filling evenly over the dough, leaving a small border around the edge.
Cut the circle into 24 triangular wedges, like a pizza. Starting at the wide outer edge of each triangle, roll it tightly toward the point and place it point-side down on the prepared baking sheet, curving it slightly into a crescent shape.
Repeat with the second dough portion and remaining filling to create 24 more rugelach.
Bake at 375°F for 18–22 minutes until the rugelach are golden brown and crisp on the outside.
Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.
