I’ve been in rugelach mode all weekend, making batches of sweet versions (dark chocolate-tahini! apricot-pecan! apricot-chocolate! Nutella! pistachio paste! cinnamon-sugar! for a couple virtual cooking classes (these ones were fundraisers for the CBC Calgary Food Bank Drive), and then doing a shortbread Instagram live bake with Amy, she mentioned having made everything bagel rugelach… and thus the seed was planted. So of course I made everything bagel rugelach. There’s already cream cheese in the dough -it’s a natural fit – and I added some grated extra old white cheddar, too. (I might have grated some Parm over the EB blend if I had some in the fridge, but I’m out – and they were fantastic anyway.) If you haven’t made rugelach, they’re incredibly satisfying – you roll the soft dough (it’s a dream to work with) into a circle, spread or sprinkle it with all manner of things, cut it into wedges (like a pizza) and roll each wedge up, crescent-roll style. This recipe makesContinue reading
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