Asiago-Chive Rugelach

Asiago-Chive Rugelach

Flavored with scrumptious Asiago cheese and fresh chives, this tasty savory is hard to beat. 

Asiago-Chive Rugelach
Serves: 16
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  3. In a small bowl, toss together ¾ cup Asiago cheese, chives, and pepper.
  4. In another small bowl, whisk together egg white and water.
  5. 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.
  6. Brush tops of rugelach with additional egg white wash. Garnish with additional Asiago cheese, if desired.
  7. 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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