Monday, November 29, 2010

Mushroom & Sausage Savory Rugelach

Mushroom & Italian Sausage Savory Rugelach
from Tastefully Small Savory Bites

Printable Recipe
Prep time: 10 minutes
Refrigeration time: 3 hours to overnight
Assembly & filling time: 20 minutes
Total Baking time: 35-45 minutes
Makes 24-30 rugelach

2/3 cup flour
1/8 tsp salt
1/8 tsp baking powder
2 oz/56g cream cheese, softened
4 tbsp ( ½ stick ) unsalted butter, softened
1 egg yolk
1 ½ tsp sour cream (or thick, plain yoghurt)
1 tsp vanilla extract
1-2 tbsp unsalted butter
½ cup shallots, finely chopped
1 ½ cup mushrooms, finely chopped (I had cremini on hand, but a mix of wild mushrooms would be awesome)
2/3 cup sweet Italian sausage, casing removed
1 tsp fresh rosemary, finely chopped

Prepare the pastry:
1. In a medium bowl, whisk together flour, salt & baking powder.

2. In another bowl, using a hand mixer, beat cream cheese, and softened butter until light (about 2 minutes) then add the egg yolk, sour cream and vanilla. Beat at medium speed until smooth.

3. Reduce speed to low and add the dry ingredients, mixing just until combined. Divide dough into 2 portions and wrap each in plastic wrap. Refrigerate for at least 3 hours or up to overnight.

Prepare the filling:
1. Melt 1 tbsp butter in a skillet over medium heat and sauté shallots until translucent and soft (2-3 minutes). Remove half and set aside for topping

2. Add the mushrooms, sausage and rosemary to the skillet. Cook until the sausage is cooked through – mashing often. All the moisture from the mushrooms and sausage should have evaporated (3-5 minutes).

3. Set aside to cool

Prepare the rugelach:
1. Preheat oven to 325°F/160°C and prepare baking sheet- line rimmed baking sheet with aluminum foil or parchment paper.

2. Roll out one cold pastry disk onto a floured surface. The dough should be 1/8” thick and measure 6” x 14” long. If sticky, add a little more flour as you roll out the dough, lifting it off the surface with a pastry scraper. This will allow for rolling without tearing.

3. Sprinkle half the mushroom, sausage mixture evenly over the surface of the dough.

4. Roll lengthwise, jelly roll style, using the pastry scraper as you go so as not to tear the dough.

5. Cut 1” pieces across the roll (12-14 pieces) and place them, seam side down on the baking sheet about 2” apart.

6. Repeat with the second disc and remainder of the filling.

7. Lightly baste the tops of the rugelach with a little water and sprinkle with the remaining shallots.

8. Bake in center of oven, until golden brown – (35-45 minutes).

Note: another idea for filling from the author: omit mushrooms and sausage for a meatless variety. Spread garlic butter, sprinkle with fresh herbs of your choice, sautéed shallots and sunflower seeds.

1 comment:

Couscous & Consciousness said...

Ruth, that looks wonderful - mushrooms & sausage are such a great combination.