Sweet & Spicy Double Onion Marmalade and Goat Cheese Rugelach

~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies

RECIPES & IDEAS

Tatianna

6/14/2021 1 min read

Sweet & Spicy Double Onion Marmalade and Goat Cheese Rugelach

~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies

Ingredients:

-1 cup unsalted butter (8 ounces), cut into pieces, at room temperature

-1 (8-ounce) package cream cheese, cut into pieces, at room temperature

-1/2 teaspoon kosher salt

-2 cups all-purpose flour (about 81/2 ounce), plus more for work surface

-4 ounces goat cheese, crumbled (about 1 cup), divided

-1 large egg, beaten

-1 1/2 cups of Sweet & Spicy Double Onion Marmalade

Directions

1.  Beat butter, cream cheese, and salt with a stand mixer fitted with the paddle attachment on medium speed until fluffy and creamy, about 2 minutes. With the mixer running on low speed, gradually add flour, beating until soft, large clumps form, about 1 minute, stopping to scrape sides as needed. Turn dough out onto a clean work surface. Knead until dough just comes together. Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate for at least 2 hours or up to 2 days.

2.  Remove 1 dough disk from the refrigerator, and unwrap. Roll out dough on a lightly floured surface to about a 12-inch circle (about 1/8 inch thick). Trim off and discard any ragged edges. Using a small offset spatula, spread half the Sweet & Spicy Double Onion Marmalade (about 3/4 a cup) evenly over dough. Sprinkle evenly with 1/2 cup goat cheese. Using a pizza cutter or sharp chef’s knife, cut the circle evenly into quarters. Cut each quarter into 4 wedges to yield 16 long, thin wedges. Roll up each wedge starting at the wide end. Arrange rolled rugelach 2 inches apart with pointed ends facing down on 2 rimmed baking sheets lined with parchment paper. Chill 30 minutes.

3.  Preheat oven to 350°F. Brush tops of rugelach with some of the beaten egg. Bake in preheated oven until golden brown and tops are crisp, 30 to 35 minutes, rotating pans from front to back halfway through bake time. Immediately transfer rugelach to wire racks; let cool about 15 minutes. Repeat steps 2 and 3 with remaining dough, Sweet & Spicy Double Onion Marmalade, goat cheese, and beaten egg.

Make-Ahead: Dough can be made up to 2 days in advance and stored in the refrigerator.