Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Caramelized Onion–Cheddar Rugelach
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- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 16 rugelach
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 48
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 35 mg
This savory approach to rugelach makes a perfect bite-sized appetizer. Jammy and sweet caramelized onions, shredded sharp cheddar and chopped candied walnuts are rolled up in thin triangles of pie dough and baked until golden brown, resulting in a salty, sweet, crunchy toasty bite.
- Level: Easy
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 16 rugelach
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 48
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 35 mg
Ingredients
Directions
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool.
- Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough.
- Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature.
