Elevenses, Munchies, Cookalongs
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The Rugelach That Won Over France & Provençal Butternut Squash Rugelach

rugelach
This week, the group Tuesdays with Dorie is baking The Rugelach That Won Over France from Baking Chez Moi by Dorie Greenspan. A light, flaky pastry contains a nutty chocolate coconut cherry filling and is baked in little upended pinwheels. I slightly modified the filling for my tastes: raspberry flavored dark chocolate and no cinnamon or cherries. Wow! It was good.

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It was my first time making rugelach, and I was quite pleased. So pleased that I decided to make my own savory version with a more traditional crescent shape. I also altered the dough a bit for a richer taste and more dense texture. I added crème fraîche and an egg yolk, and adjusted the flour accordingly. Filled with roasted and mashed butternut squash and shallots, flavored with Herbes de Provence, and sprinkled with flakes of sea salt, this savory variant provides a nice warming snack on a cold winter afternoon.

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Ingredients

For Dough:
57 g (2 oz) cold cream cheese
57 g (1/4 cup) cold salted butter
90 g (1/2 cup + 2 tablespoons) all-purpose flour
40g (2 tablespoons) crème fraîche
1 egg yolk (reserve white for glaze)
For Filling:
130 g (1 cup) peeled and cubed butternut squash
1 small shallot, minced
1 1/2 teaspoons Herbes de Provence
Olive oil
3 tablespoons slivered almonds
egg white, for glaze
flaked sea salt

Directions

Put the flour in a mixing bowl and add the butter and cream cheese in small chunks. Pinch the butter and cheese into the flour with your fingertips until it starts to come together. Mix together crème fraîche and egg yolk, then add to mixture. Toss with your fingertips, then press together until you can form a ball. Remove to a sheet of plastic wrap and form a disk. Refrigerate for an hour or two.

While the dough is chilling, prepare your filling. Preheat the oven to 205C/400F. Combine cubed squash, minced shallot, herbs, and a good drizzle of olive oil in a small oven-safe dish. Roast for 20 minutes. Remove from oven, mash with a fork, and leave to cool to room temperature.

When sufficiently chilled, roll out dough on a lightly floured surface, turning over a few times to make sure each side is consistently dusted with flour. Roll into a 30 cm (12 in) circle.

Preheat oven to 205C/400F. If your mash is thick, add a bit more olive oil to make spreading easier. Spread filling evenly over dough. Sprinkle slivered almonds on top of filling. Using a pizza wheel, cut the dough into eight wedges, just as you would a pizza. Starting at the long end of each wedge, roll them up. Place on lined baking sheet, with the tip of dough on top, and slightly bend the edges to form a crescent shape.

Brush the top and sides of each crescent with egg white. Sprinkle with flakes of sea salt.

Bake for 18-20 minutes, until evenly golden brown. Remove to a rack to cool.

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15 Comments

  1. Wow! The butternut squash version looks fabulous. I get lots of butternuts from my CSA and am always looking for new ways to use it. If I end up with one in tomorrow’s box, I’m definitely trying this!

  2. Wow, love hearing how you changed it up a bit…fun to experiment around. Your cookies look really wonderful.

    • Kristin says

      Oh, thank you! I do love experimenting, especially when I have such a good recipe to start from!

  3. Your cookies looks wonderful! And the savoury ones sounds really delicious! I would never have thought to use butternut squash in a rugelach! Great job!

    • Kristin says

      Thank you! I’m glad I took the plunge and tried the butternut, I had never tried it in something like this before!

  4. I’m loving your savory version! Thanks for the inspiration – it will come in handy as we go deeper into the holiday season.

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