Hazelnut and Olive Rugelach


  • Special equipment: 4 (17- by 12-inch) sheets parchment paper
  • 1/3 cup brine-cured green olives (preferably Sicilian), patted dry, pitted, and very finely chopped
  • 4 oz cream cheese, softened
  • 1 stick (½ cup) unsalted butter, softened
  • ¼ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ¾ teaspoon dried thyme
  • + 2 more ingredients
    • 1 cup all-purpose flour plus additional for dusting
    • 1/3 cup hazelnuts (1 ½ oz)

1. Put oven rack in middle position and preheat oven to 350°F. 2. Toast hazelnuts in a shallow baking pan in oven until golden, about 10 minutes. (Leave oven on.) Cool slightly, then rub off any loose skins in a kitchen towel while nuts are still warm. When nuts are cool enough to handle, very f...

View full recipe at SpringPad


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