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Wild Mushroom Rugelach

By Kim Hendrickson, Author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion For years I've been making classic sweet rugelach for winter holidays. When my friend Alan gave me a large supply of wild mushrooms, I was thinking about unusual ways I could use this delicious gift. Then it hit me! A savory rugelach. The tart, flaky dough pairs well with non-dessert ingredients. Use your favorite type of mushroom or mix several varieties together. You'll be wild about them, too.
  Flour 2⁄3 Cup (10.67 tbs)
  Salt 1⁄8 Teaspoon
  Baking powder 1⁄8 Teaspoon
  Cream cheese 2 Ounce, softened
  Unsalted butter 4 Tablespoon, softened (1/2 stick)
  Egg yolk 1
  Sour cream 1 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Unsalted butter 1 Tablespoon
  Finely chopped shallots 1⁄2 Cup (8 tbs)
  Mushrooms 1 1⁄2 Cup (24 tbs), finely chopped
  Sweet italian sausage 2⁄3 Cup (10.67 tbs)
  Chopped fresh rosemary/1/2 teaspoon dried rosemary 1 Teaspoon

Whisk flour, salt, and baking powder together in a medium bowl. In another bowl, using a hand mixer, beat cream cheese and softened butter until light, about 2 minutes. Add egg yolk, sour cream, and vanilla and beat at medium speed until smooth. At low speed, add dry ingredients and mix just until combined. Divide dough into 2 pieces and wrap each in plastic wrap. Refrigerate for a minimum of 3 hours or up to overnight.

Melt 1 tablespoon butter in a skillet over medium heat, and sauté shallots until translucent and tender, about 2 minutes. Remove half and set aside. Add mushrooms, sausage, and rosemary. Cook until sausage is cooked through and moisture from the mushrooms has evaporated, about 3 to 5 minutes. Set aside to cool.

Preheat oven to 325°F. Roll half of the cold pastry dough out onto a floured surface 1/8 inch thick to create a 6 × 14-inch rectangle. Sprinkle half of the mushroom/sausage filling over the surface and roll up the long end, jelly-roll style, to create a 14-inch roll. If dough has become too soft, refrigerate it until it holds its shape. Cut roll into fourteen 1-inch pieces. Repeat with remaining dough and filling. Place rugelach seam side down on a parchment-lined baking sheet 2 inches apart. Sprinkle reserved shallots on top. Bake for 35 to 40 minutes until golden brown.

Omit mushrooms; spread garlic butter lightly over the dough and sprinkle with assorted fresh herbs, shallots, and sunflower seeds as a tasty meatless variation.

Double ingredients. Roll the dough out ¼ inch thick and cut into 4-inch circles. Spoon filling onto one side of each pastry disc, fold over, and press edges down with a fork to make mushroom/sausage pastries.

The above is an excerpt from the book Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion by Kim Hendrickson. Copyright © 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion. For more information please visit SalviaPress.Com.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1442 Calories from Fat 889

% Daily Value*

Total Fat 101 g155.2%

Saturated Fat 57.3 g286.6%

Trans Fat 0 g

Cholesterol 460.6 mg153.5%

Sodium 1426.7 mg59.4%

Total Carbohydrates 89 g29.7%

Dietary Fiber 4.4 g17.6%

Sugars 5.4 g

Protein 47 g94.9%

Vitamin A 77.9% Vitamin C 17.5%

Calcium 24.8% Iron 47%

*Based on a 2000 Calorie diet

Wild Mushroom Rugelach Recipe