Hazelnut and Olive Rugelach Recipe

Posted by
Rate It!
Hazelnut and Olive Rugelach
Add your photo!
Ingredients
8
Count
Nutrition
90
Calories
Total time
450
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Toast hazelnuts in a shallow baking pan in oven until golden, about 10 minutes. (Leave oven on.) Cool slightly, then rub off any loose skins in a kitchen towel while nuts are still warm. When nuts are cool enough to handle, very finely chop.
  3. Whisk together flour, thyme, pepper, and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and mix at low speed until a soft dough forms. Gather dough into a ball, then halve dough and wrap each half in plastic wrap. Flatten each half (in plastic wrap) and form each half into a 4-inch disk. Chill until firm, about 6 hours. Bring dough tocool room temperature (this will take 15 to 20 minutes) before rolling out.
  4. Remove and discard plastic wrap from 1 half of dough, keeping other half wrapped and chilled. Put unwrapped dough in center of 1 sheet of floured parchment paper. Dust dough with flour and cover with another sheet of parchment, then roll out dough into a 9-inch round (about 1/8 inch thick). Carefully peel off top sheet of parchment and set aside. (If dough is too sticky to remove parchment cleanly, chill until firm, 10 to 20 minutes.) Repeat procedure with remaining half dough. Sprinkle hazelnuts and olives evenly over rounds of dough, then reposition top sheets of parchment on dough and press gently to help nuts and olives adhere.
  5. Remove and discard top sheets of parchment and cut each round into 16 wedges. Beginning with shortest side of 1 wedge, roll up dough as tightly as possible toward pointed end and transfer to an unlined large baking sheet. Repeat procedure with remaining wedges of dough. (If dough becomes too soft to roll up, chill until firmer.)
  6. Bake until golden, 20 to 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.
  7. Cooks' notes: · Dough (in disks, not rolled out) can be chilled up to 1 day or frozen up to 1 month. · Rugelach are best eaten the day they are made but can be made 1 day ahead and kept in an airtight container at room temperature. Reheat in a preheated 325°F oven 10 to 12 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 90.19 Kcal (378 kJ)
Calories from fat 73.96 Kcal
% Daily Value*
Total Fat 8.22g 13%
Cholesterol 19.15mg 6%
Sodium 67.02mg 3%
Potassium 20.48mg 0%
Total Carbs 3.5g 1%
Sugars 0.16g 1%
Dietary Fiber 0.27g 1%
Protein 0.93g 2%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.1mg 1%
Calcium 7.9mg 1%
Amount Per 100 g
Calories 489.66 Kcal (2050 kJ)
Calories from fat 401.56 Kcal
% Daily Value*
Total Fat 44.62g 13%
Cholesterol 103.97mg 6%
Sodium 363.87mg 3%
Potassium 111.2mg 0%
Total Carbs 18.98g 1%
Sugars 0.87g 1%
Dietary Fiber 1.45g 1%
Protein 5.04g 2%
Vitamin C 0.5mg 0%
Vitamin A 0.4mg 2%
Iron 0.8mg 1%
Calcium 42.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top