Pear, Blue Cheese, and Walnut Rugelach
These sweet and savory rugelach make a great cocktail party appetizer! The pastry is infused with a mild and creamy buttermilk blue Cheese, and it's beautifully balanced with a seasonal pear filling and crunchy walnut topping.
Servings: 48 small pastries
Calories: 108kcal
Ingredients
- 4 bartlett pears
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar (loosely packed)
- 1/8 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), softened
- 6 ounces cream cheese, softened
- 4 ounces buttermilk blue cheese (slightly softened)
- 2 tablespoons honey
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- egg wash (1 egg beaten with 1 tablespoon heavy cream, milk, or water)
- 1 cup walnut pieces finely chopped
Instructions
To Make the Filling:
- Peel and core the pears. Shred with a box grater or food processor.
- Heat a small skillet on medium high heat with the butter.
- Add the pears, brown sugar, and salt and cook until slightly softened.
- Drain off any excess liquid and refrigerate until chilled.
To Make the Dough:
- Cream the butter, cheeses, and honey in a large mixing bowl until smooth.
- Add the flour and salt and mix until combined.
- Divide the dough into 4 equal balls and refrigerate for one hour.
- Roll each ball to a thickness of ⅛ inch, and top with an even layer of pear filling.
- Cut into quarters, and then cut each quarter into thirds.
- Starting at the widest end of each triangle, roll gently towards the point and then shape into a crescent.
- Refrigerate for 30 minutes minimum.
- Preheat the oven to 350 degrees F.
- Brush the rugelach with egg wash and top with chopped walnuts.
- Bake for 18-22 minutes, or until golden brown.
- Can be served warm or at room temperature.
Nutrition
Serving: 1pastry | Calories: 108kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 64mg | Potassium: 44mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg