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Recipe

Roasted-Garlic and Kale Pesto Rugelach

Yield: 48 rugelach

Sweet roasted garlic and earthy kale pair up in a perfect snack for a chilly evening.

Ingredients

For the dough

  • 8 oz. cream cheese, softened
  • 4 oz. (8 Tbs.) unsalted butter, softened
  • 1/4 cup confectioners’ sugar
  • 11 oz. (2-1/3 cups) all-purpose flour; more as needed
  • 1/2 tsp. kosher salt

For the filling

  • 1/4 cup olive oil; more as needed
  • 1 bulb garlic, halved crosswise
  • 2 cups coarsely chopped baby kale (about 31/2 oz.)
  • 1/4 cup grated Parmigiano-Reggiano (1 oz.)
  • 1/4 cup toasted pine nuts
  • 1/4 tsp. kosher salt; more as needed
  • 1/8 tsp. freshly ground black pepper; more as needed

To finish

  • Nonstick cooking spray
  • 1 large egg, at room temperature
  • 1 tsp. whole milk
  • Chopped toasted pine nuts for garnish (optional)

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 45
  • Carbohydrates (g): 6
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 1

Preparation

Make the dough

  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), cream the cream cheese, butter, and sugar on medium speed until light and fluffy, 2 minutes. Add the flour and salt, and then mix just until a smooth dough forms. Divide into 4 equal disks if making crescent shapes or 4 equal squares if making pillow shapes. Wrap in plastic and chill for 1 hour or up to overnight.

Make the filling

  • Position a rack in the center of the oven, and heat the oven to 400°F. Drizzle a bit of oil on the garlic, and then wrap the garlic in foil. Roast until golden, about 45 minutes. Let cool slightly, and
    then squeeze the cloves into the bowl of a food processor with the kale, cheese, pine nuts, salt, and pepper. Pulse to coarsely chop. Add the oil, and then purée until smooth. Season to taste with more salt and pepper.

Fill, shape and bake the rugelach

  • Position a rack in the center of the oven, and heat the oven to 375°F. Line 2 large rimmed baking sheets with silicone baking mats or parchment lightly coated with cooking spray.
  • To shape crescents, remove one dough disk from the refrigerator, and place on a lightly floured work surface. Roll into a 9-inch circle. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge, and then slice into 12 wedges. Roll each wedge into a crescent shape from the outside edge in.
  • Alternatively, to make pillow shapes, remove one dough square from the refrigerator, and place on a lightly floured work surface. Roll the dough into an 8-inch square. Spread one-fourth of the filling on the dough, leaving a 1/2-inch edge at the top and bottom. Slice the square in half. Starting at a long end, roll each half into a cylinder from the outside in, and then cut each rolled half into six evenly sized pieces.
  • In a small bowl, whisk the egg and milk. Arrange 12 rugelach on one of the prepared baking sheets. Brush with the egg wash, sprinkle lightly with the chopped pine nuts, if you like, and bake until golden-brown, 16 to 21 minutes. Cool slightly before serving. Repeat with the remaining dough and filling.

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