Wild Mushroom Rugelach
|Flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1⁄8 Teaspoon|
|Cream cheese||2 Ounce, softened|
|Unsalted butter||4 Tablespoon, softened (1/2 stick)|
|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.