Caramelized Onion Cheddar Rugelach
- Difficulty: Easy
- Yield: 16 rugelach
- Nutritional Information Per Serving (1 of 16 servings): Calories 48, Total Fat 4 g, Saturated Fat 2 g, Carbohydrates 1 g, Dietary Fiber 0 g, Sugar 0 g, Protein 2 g, Cholesterol 18 mg, Sodium 35 mg
- Total Time: 1 hr 30 min
- Active Time: 35 min
Delight your guests with these irresistible Caramelized Onion Cheddar Rugelacha savory twist on a classic treat! Imagine the magic of sweet, jammy caramelized onions mingling with sharp, melty cheddar and crunchy candied walnuts, all wrapped in flaky pie dough and baked to golden perfection. This easy appetizer is your ticket to crunchy, salty-sweet bliss that vanishes in minutes.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 onion, thinly sliced
- Pinch of sugar
- Kosher salt and freshly ground black pepper
- 1 teaspoon fresh thyme, chopped
- 1 round refrigerated pie dough (half of a 14-ounce package)
- 1/4 cup finely chopped candied walnuts
- 1/2 cup shredded sharp white cheddar cheese
- 1 large egg yolk
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon of water in a small skillet over medium heat. Add the sliced onions, sugar, and a pinch of salt. Cook, stirring occasionally, until the onions become deeply golden and very soft, about 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Set the caramelized onions aside on a plate to cool.
- On a workspace, unroll the pie dough and spread the cooled caramelized onions evenly over the surface. Sprinkle with chopped candied walnuts and shredded cheddar. Cut the dough into 16 wedges (a pizza cutter works well). Starting from the wider end, roll up each wedge into a crescent shape. Place the rugelach on the baking sheet with the pointed tip facing downward. Beat the egg yolk with 2 teaspoons of water and brush this glaze lightly over each piece.
- Bake until golden brown, approximately 25 to 30 minutes. Allow the rugelach to cool on the baking sheet. Serve warm or at room temperature.
Photograph by David Malosh
