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Goat Cheese, Pecan and Rosemary-Filled Rugelach

goat cheese, pecan and rosemary-filled rugelach Dessert
Goat Cheese, Pecan and Rosemary-Filled Rugelach
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 10

While rugelach are traditionally filled with fruit or jam, you can give a spin to tradition and serve them as a savory finger food before holiday dinner. MORE+ LESS-

Updated December 13, 2011
Gold Medal Flour
Make with
Gold Medal Flour



package (8 oz) cream cheese, cut into 1-inch cubes, softened
cup unsalted butter, cut into 1-inch cubes, softened
cups Gold Medal™ all-purpose or white whole wheat flour
teaspoon salt
teaspoon pepper
tablespoons water, if necessary


cup chopped pecans
oz chèvre (goat) cheese, crumbled
heaping tablespoon fresh rosemary leaves, finely chopped


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  • 1
    Make Dough. In food processor, place cream cheese and butter. Cover; process until combined, stopping to scrape down sides of bowl if necessary. Add flour, salt and pepper. Cover; process until well blended, stopping to scrape down sides of bowl if necessary. If dough is too crumbly, add water, 1 tablespoon at a time, until dough comes together.
  • 2
    Gather dough into a ball; divide in half. Wrap each piece in plastic wrap and refrigerate at least 1 hour but no longer than 3 days.
  • 3
    Heat oven to 350ºF. Line 2 cookie sheets with cooking parchment paper. In small bowl, stir Filling ingredients until blended; set aside.
  • 4
    On lightly floured surface, roll 1 dough piece into 10x4-inch rectangle. Cut dough crosswise into 5 (2-inch) strips, then cut each strip crosswise in half, making 10 squares. Repeat with remaining dough.
  • 5
    Drop one rounded spoonful (about 1 teaspoon) filling onto each square; pull 2 opposite corners up and over filling, overlapping edges. Place on cookie sheets, overlapped edges up.
  • 6
    Bake about 25 minutes or until golden brown; cool 5 minutes. Serve warm or at room temperature. Refrigerate any leftovers in airtight container up to 3 days.

Expert Tips

  • You can make rugelach ahead of time. Make as directed and freeze up to 2 months in airtight container. When ready to serve, just reheat in 200ºF oven about 30 minutes.
  • If you don’t have time to make your own dough, you can use refrigerated crescent dinner rolls or frozen, thawed puff pastry sheets instead; be sure to follow the package directions for oven temperature and bake time.

Nutrition Information

No nutrition information available for this recipe

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