Flavored with scrumptious Asiago cheese and fresh chives, this tasty savory is hard to beat.
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ teaspoon salt
- 1¼ cups all-purpose flour
- ¾ cup grated Asiago cheese
- ¼ cup minced fresh chives
- ⅛ teaspoon freshly ground black pepper
- 1 large egg white
- 1 tablespoon water
- Garnish: grated Asiago cheese
- In a large bowl, beat together cream cheese, butter, and salt with a mixer at medium speed until well blended. Gradually add flour, beating until a dough forms. Divide dough in half, and shape each into a disk. Wrap each dough disk in plastic wrap, and refrigerate overnight.
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a small bowl, toss together ¾ cup Asiago cheese, chives, and pepper.
- In another small bowl, whisk together egg white and water.
- On a lightly floured surface, roll out each dough portion into a 9-inch circle. Lightly brush tops of dough circles with egg white wash. Sprinkle each circle with half of cheese mixture. Cut each circle into 8 wedges. Starting at wide end, roll up each dough wedge. Place rugelach, point side down, 2 inches apart on prepared pans.
- Brush tops of rugelach with additional egg white wash. Garnish with additional Asiago cheese, if desired.
- Bake until bottoms are golden brown, 20 to 25 minutes. Let cool on pans for 1 minute. Transfer to wire racks. Serve warm or at room temperature.
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