Onion Jam and Goat Cheese Rugelach on a platter

Onion Jam and Goat Cheese Rugelach Recipe

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These onion jam and goat cheese rugelach are a delightful twist on the traditional pastry. The combination of sweet onion jam and creamy goat cheese creates a rich and savory filling that pairs perfectly with the flaky dough.

This recipe is simple to follow and perfect for gatherings or as a unique appetizer. The rugelach can be made ahead of time and baked just before serving for a warm, fresh treat.

Savory Onion Jam and Goat Cheese Rugelach

These rugelach are made with a buttery dough that is rolled out, filled with onion jam and goat cheese, then rolled up and sliced before baking. The result is a golden, flaky pastry with a deliciously savory filling. This recipe yields about 24 pieces.

Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup onion jam
  • 4 oz goat cheese, crumbled
  • 1/4 cup chopped fresh herbs (such as thyme or chives)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sesame seeds or poppy seeds (optional)

Instructions

  1. Make the Dough: In a large bowl, beat together the softened butter and cream cheese until smooth. Gradually add the flour and salt, mixing until a dough forms. Divide the dough into 4 equal parts, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the Filling: In a small bowl, combine the onion jam, crumbled goat cheese, and chopped herbs. Mix until well combined.
  3. Roll Out the Dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the dough into a circle about 1/8 inch thick. Spread a quarter of the filling evenly over the dough.
  4. Cut and Shape: Using a pizza cutter or sharp knife, cut the dough into 8 wedges. Starting from the wide end, roll each wedge up toward the point. Place the rugelach on a baking sheet lined with parchment paper.
  5. Egg Wash and Bake: Brush the tops of the rugelach with the beaten egg and sprinkle with sesame or poppy seeds if desired. Bake for 20-25 minutes, or until golden brown.
  6. Cool and Serve: Allow the rugelach to cool slightly before serving. Enjoy warm or at room temperature.

Cook and Prep Times

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes (including chilling time)

Nutrition Information

  • Servings: 24 pieces
  • Calories: 150kcal
  • Fat: 10g
  • Protein: 3g
  • Carbohydrates: 12g

This recipe is part of my 35 Best Thanksgiving Appetizers for Your Best Turkey Day. Just click that link to see all the amazing options!

Jeff Campbell
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