Savory Rugelach

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 2 1/4 cups flour
• 1 cup butter, cut into pieces
• 1 (8 ounce) package cream cheese, cut into pieces
• 3/4 teaspoon salt, divided
• 5 ounces pine nuts
• 1 cup fresh basil leaf, loosely packed
• 1 cup parmesan cheese, freshly grated
• 3 garlic cloves
• 1/4 cup olive oil

Recipe

• 1 in a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
• 2 divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
• 3 meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350f, 5 minutes or until toasted, stirring occasionally.
• 4 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.
• 5 pour oil through food chute with processor running, and process until blended. refrigerate until ready to use.
• 6 on a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
• 7 spread each circle with 3 tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
• 8 cut each into 8 wedges and roll up wedges, starting at wide end.
• 9 place, point side down, on a lightly greased baking sheets.
• 10 may be frozen at this point for up to one week.
• 11 bake at 350f for 15-20 minutes or until golden brown.