Last week was the warm-up act to this week’s savory version of the classic sweet rugelach. The issues of the last bake keep me focused on finding a better dough, process and filling combination for a fool-proof recipe. The leek, cheese and za’atar rugelach delivers on all fronts. I’m glad to have come across the recipe. The pastry is fluffy and tasty; the leek and cheese filling is highly flavorful and does not ooze out or unraveled. This is a company-ready and worthy recipe for the holiday season.
The flavorful dough comes from two kinds of cheese: parmesan (40g) and cream cheese (125g). In addition, butter (125g) contributes to the overall flakiness of the pastry. All-purpose flour starts bringing the dough together in the food processor. Be mindful not to over-process the dough. Briefly knead the dough by hand on a floured surface. Then let it rest on the fridge for about an hour. This is a beautiful dough and can be easily prepared ahead of time.
When it comes to savory fillings, the combinations are plentiful. You can’t go wrong with the leek, cheese and za’atar combo. In addition, a sprinkle of lemon zest and three varieties of cheese take it up another notch. It is a bold mix of flavor with feta, cream cheese and cheddar. No wonder, these savory rugelach are so irresistible. You make 16 in one recipe and there’s barely enough for everybody. Feel free to play around with other vegetables as fillings. Try cooked spinach, dill and crumbled feta as an alternative.
By the way, a shout out to my daughter who brought me fresh supply of za’atar from her trips to Tel Aviv. I’ve started sprinkling it on roasted cauliflower and root vegetables. It adds complexity and depth of flavor to any vegetable or bean spread. The primary ingredients are dried herbs consisting of thyme, oregano, marjoram, along with other spices including sesame, sumac, cumin or coriander.
Leek, Cheese and Za'atar Rugelach
Ingredients
- CREAM CHEESE PASTRY
- 1 1/2 cups/160g all-purpose flour, plus extra for dusting
- 1/4 tsp baking powder
- 1 1/2 oz/40g parmesan, finely grated (1/2 cup)
- 1/2 cup plus 1 tbsp/125g unsalted butter, fridge cold, cut into roughly 1 1/4-inch/3cm cubes
- 4 1/2 oz/125g cream cheese, fridge cold
- 1 egg, lightly beaten with a pinch of salt, for brushing
- salt and black pepper
- LEEK AND CHEESE FILLING
- 1 tbsp olive oil
- 2 small leeks, thinly sliced (3 cups/300g)
- 1 tsp finely grated lemon zest
- 2 1/2 oz/70g feta, crumbled
- 1 tbsp cream cheese
- 2 tsp za'atar, plus 1 tbsp extra for sprinkling
- 3 1/2 oz/100g cheddar, finely grated (1 cup), plus about 1/4 cup/30g extra for sprinkling on top
Instructions
MAKE THE PASTRY: Place the flour, baking powder, half of the parmesan, 1/4 teaspoon of salt, and some pepper in a food processor. Blitz for 15 seconds to combine, then add the butter. Process for a few more seconds, until the mixture has the texture of breadcrumbs. Then add the cream cheese, and process until the dough begins to come together—take care not to over-process here. Tip the dough onto a slightly floured work surface and knead for a few seconds just to bring it together. Divide into two equal pieces, wrap each loosely in reusable plastic wrap, then press to flatten. Chill in the fridge for at least 1 hour.
MAKE THE FILLING: Put the oil in a frying pan on medium heat. Add the leeks and 1/2 teaspoon of salt and cook for 15-18 minutes, until softened but not taken on any color. Stir in the lemon zest and some pepper, then remove from the heat and set aside to cool. Smoosh together the feta and cream cheese and add this to the leeks, along with the za'atar and cheddar. Mix and set aside.
SHAPE THE RUGELACH: On a slightly floured surface, roll out one of the dough halves into a circle, roughly 11 inches/28cm wide and about 1/4 inch/2mm thick. Spoon half the leek mixture on top and spread it out evenly over the surface. Using a sharp knife or a pizza cutter, cut the circle as though you are slicing a round cake or pizza into eight equal slices. Starting from the bottom of the triangle, roll each wedge tightly from the outer edge toward the tip so that the filling is enclosed. Place them on two parchment-lined baking sheets, seam side down. Repeat with the remaining dough and filling.
When ready to bake, preheat the oven to 400°F. Lightly brush the tops of each crescent into the egg wash and sprinkle with the remaining parmesan, cheddar and za'atar.
BAKE THE RUGELACH: Bake for 23-25 minutes, rotating the sheets halfway through, until the rugelach are golden brown all over. Let cool for 5-10 minutes before serving.
Notes
Adapted from Ottolenghi Comfort
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