Cheese & Onion Rugelach

Name: Cheese & Onion Rugelach
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: Serves 16
Cuisine: jewish
Ingredients: 115g unsalted butter at room temperature; 115g full-fat soft cheese at room temperature; 120-140g plain flour; 40g vegetarian Italian-style hard cheese finely grated; 40g extra-strong vegetarian cheddar finely grated; 40-60g onion marmalade or finely chopped smooth onion chutney; 1 egg beaten

⏱ 43 mins 🍽 Serves 16 🌶 jewish ✅ Easy 🏷 Side dish

These savoury rugelach offer a delicious twist for the Jewish festival of lights, Chanukah. Traditionally a sweet pastry cookie, this version features a rich dough made from butter and soft cheese, filled with a tangy onion marmalade and grated hard cheeses. After being rolled into a circle, cut into triangles, and shaped, they are baked until beautifully golden. The result is a flaky, moreish side dish or snack that is ideal for festive celebrations. This recipe makes 16 pieces.

Ingredients

115g unsalted butter at room temperature
115g full-fat soft cheese at room temperature
120-140g plain flour
40g vegetarian Italian-style hard cheese finely grated
40g extra-strong vegetarian cheddar finely grated
40-60g onion marmalade or finely chopped smooth onion chutney
1 egg beaten

Method

Beat the butter and soft cheese together in a stand mixer with a paddle or with a wooden spoon until you have a smooth mixture. Ensure you scrape the bowl sides down.
Mix in 120g of the flour and the majority of the grated cheese by hand, reserving 20g of cheese. Combine until the dough forms clumps, using your hands if needed to prevent overworking. Should the dough feel too sticky, incorporate up to an extra 20g of flour. Divide the dough in half, cover it, and refrigerate for 1-2 hrs until firm. It can be kept chilled for one day.
Preheat your oven to 180C/160C fan/gas 4. Remove one portion of dough from the fridge and roll it into a circle roughly 20-23 cm across. For a neat shape, use a plate or cake tin base as a guide to trim the edges.
Spread the onion marmalade over the dough circle, leaving a clear border. The quantity required will depend on your circle's size. Evenly scatter the reserved 20g of grated cheese over the chutney layer.
Slice the circle into 16 triangles using a pizza cutter or a sharp knife. Beginning at the wide end of each triangle, roll it up tightly towards the point to create a shape resembling a small croissant.
Place the shaped rugelach on a baking tray lined with parchment paper. Gently brush each one with the beaten egg.
Bake for 15-18 mins until they turn a golden colour, monitoring to avoid burning. As onion marmalade sugar content varies, cover with foil if they colour too fast. Transfer to a wire rack to cool before serving immediately. Store in an airtight container in a cool spot for up to three days.

Nutrition (per serving)

Calories137 kcal

Fat10 g

Saturates6 g

Carbs9 g

Sugars2 g

Protein3 g

Sodium64 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinejewish

DietVegetarian