Ingredients
1 tablespoon unsalted butter 1/2 onion, very thinly sliced Pinch of sugar Kosher salt and freshly ground pepper 1 teaspoon fresh thyme, chopped 1 round refrigerated pie dough (half of a 14-ounce package) 1/4 cup finely chopped candied walnuts* 1/2 cup shredded sharp white cheddar cheese 1 large egg yolk Directions
Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool.
Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough.
Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature.
Description
This is a delightful combination of ingredients.
Servings
16
Notes
I have never worked with packaged pie dough before so it seemed heavier than the usual dough that I use for dessert rugelach, but it was perfect for this. There is no specific size for the onion but I would use a medium one and dice more than slice. When assembling, concentrate the filling toward the outer edge of the dough as it gets pushed forward when rolled and tends to get squeezed out. We loved the combination of flavors.
*Recipe for Candied Walnuts is on this website
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