Pesto Parmesan Rugelach

By KeyIngredient

Ingredients

• 1 cup unsalted butter, softened
• 8 oz. full-fat cream cheese, softened
• 2 T sugar
• 1/4 tsp salt
• 2 c flour
• 1/2 to 3/4 cup pesto
• 1/4 cup finely grated Parmesan
• 1 large egg, beaten
• 1 tsp dried basil
• 1/4 tsp coarse sea salt

Details

Servings 32

Preparation

Step 1

1. Beat butter and cream cheese until smooth. Scrape down sides of bowl. Add sugar and salt; beat until combined.

2. Add flour; beat just until dough comes together. Divide dough into 4 pieces. Wrap each in plastic wrap; refrigerate 1-2 hours or up to 24 hours

3. Preheat oven to 375

3. Roll each piece of dough into a large circle. using the bottom of an 8 or 9 inch round cake pan as a guide, cut dough with a pizza cutter into a circle.

4. spread each circle of dough with 2-3 T pesto in a thin layer, leaving 1/4 inch border. Sprinkle each circle with 1 T Parmesan; press gently into pesto.

5. Using pizza cutter, cut each circle of dough into 8 even triangles. Starting at longer end, roll up each triangle. Place point side down on a baking sheet lined with parchment paper. Brush rugelach with beaten egg. sprinkle evenly with basil and salt.

6. Bake for 16-18 min., until golden. Cool on rck