Savory Bloody Mary Rugelach
Indulge in a unique twist on the classic rugelach with this Savory Bloody Mary Rugelach recipe, perfect for any festive gathering or as a delightful appetizer. This innovative treat combines flaky cream cheese-dough pastries filled with a spicy and tangy Bloody Mary-inspired mixture, featuring seafood cocktail sauce, fresh horseradish, and vibrant herbs. Each bite is a savory explosion of flavors, reminiscent of the classic cocktail, making them a conversation starter at parties. These bite-sized delights are not only visually appealing but also an unexpected hit that will impress your guests with their bold taste and creative flair. Share them at brunch or during cocktail hour; they're sure to elevate your culinary repertoire.
32
Servings
116
Calories
13
Ingredients
Ingredients
unsalted butter
1 1/2 cups (room temperature)
sugar
3 tablespoons
cream cheese
12 ounces (room temperature)
all-purpose flour
2 1/2 cups
kosher salt
3/4 teaspoon
fresh ground black pepper
1/4 teaspoon
egg
1 large (for egg wash)
seafood cocktail sauce
1 cup
fresh horseradish
to taste (peeled and grated with a microplane)
lemon
1 (zest of)
vodka
1 tablespoon
mixed parsley and celery leaves
1/2 cup (roughly chopped)
celery salt
for sprinkling
Instructions
1
In a stand mixer with the paddle attachment, beat the unsalted butter and sugar together on medium-high speed until the mixture is light and fluffy, about 3 minutes. Then, add the room temperature cream cheese and mix for an additional 2 minutes, scraping the sides of the bowl as needed.
2
Lower the mixer speed and gradually add the flour, kosher salt, and fresh ground black pepper. Mix until the ingredients are just combined; avoid overmixing.
3
Divide the dough into two equal halves and shape each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the dough to firm up.
4
While the dough chills, prepare the filling. In a medium mixing bowl, combine the seafood cocktail sauce, grated horseradish, lemon zest, and vodka. Set the mixture aside.
5
Preheat your oven to 350°F (175°C). When you are ready to roll out the dough, remove one disc from the refrigerator and let it temper for 15-30 minutes.
6
Flour your work surface lightly and unwrap the first disc of dough. Using a floured rolling pin, roll the dough into a circle approximately 14 inches in diameter. Use a 12-inch round cake pan or a large bowl as a guide to trim the edges to form a perfect circle. Repeat this process with the remaining disc of dough.
7
Spread half of the cocktail sauce mixture evenly over the surface of each dough circle. Evenly scatter the chopped parsley and celery leaves on top, finishing with a light sprinkle of celery salt.
8
Using a pizza cutter or sharp knife, cut each circle into 16 wedges. Starting from the wide end, carefully roll each wedge into a crescent shape and arrange them on two parchment-lined baking sheets, leaving about 2 inches of space between each piece.
9
Place the baking sheets in the refrigerator for another 45 minutes to an hour to firm up the cookies before baking.
10
Whisk together the egg and water in a small bowl. Once chilled, remove the rugelach from the refrigerator and brush the tops lightly with the egg wash. Sprinkle with additional celery salt for extra flavor.
11
Bake the rugelach in the preheated oven for 25 to 30 minutes, or until they turn golden brown, rotating the sheets halfway through for even baking. Once done, allow them to cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
8.5g
Fat
10g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Bloody Mary Rugelach?
It is a savory twist on the classic rugelach pastry, featuring a cream cheese-based dough and a spicy filling inspired by the flavors of a Bloody Mary cocktail.
How many servings does this recipe yield?
This recipe makes 32 individual rugelach.
What are the main ingredients in the rugelach dough?
The dough is made from unsalted butter, sugar, room temperature cream cheese, all-purpose flour, kosher salt, and fresh ground black pepper.
What makes up the Bloody Mary filling?
The filling includes seafood cocktail sauce, grated fresh horseradish, lemon zest, vodka, and a mix of chopped parsley and celery leaves.
How much vodka is used in this recipe?
The recipe calls for one tablespoon of vodka in the filling mixture.
How long should the dough chill before rolling?
The dough should be refrigerated for at least 1 hour or up to overnight to allow it to firm up.
What is the recommended oven temperature for baking?
The rugelach should be baked in an oven preheated to 350°F (175°C).
How large should I roll out the dough circles?
Each disc of dough should be rolled into a circle approximately 14 inches in diameter, then trimmed to a perfect 12-inch circle.
How many wedges should each dough circle be cut into?
Using a pizza cutter or sharp knife, each circle should be cut into 16 equal wedges.
Is there a second chilling period required?
Yes, once the rugelach are shaped and placed on baking sheets, they should be refrigerated for another 45 minutes to an hour before baking.
What is used for the egg wash?
The egg wash is a simple mixture of one large egg whisked with a little water.
How long do the rugelach need to bake?
They should bake for 25 to 30 minutes, or until they turn golden brown.
What is the calorie count per serving?
Each rugelach contains approximately 116 calories.
How much fat is in one serving?
There are 8.5 grams of fat per serving.
How much protein is in each piece?
Each rugelach provides 1.5 grams of protein.
What type of horseradish is recommended?
The recipe suggests using fresh horseradish that has been peeled and grated with a microplane.
What should I sprinkle on top of the rugelach before baking?
The rugelach should be brushed with egg wash and sprinkled with additional celery salt.
How much butter is needed for the dough?
You will need 1.5 cups of room temperature unsalted butter.
Can I use a stand mixer for this recipe?
Yes, a stand mixer with a paddle attachment is recommended for beating the butter, sugar, and cream cheese.
What is the total carbohydrate count per serving?
Each rugelach contains 10 grams of carbohydrates.
Should the cream cheese be cold or at room temperature?
The cream cheese should be at room temperature to ensure it mixes smoothly with the butter.
What tool is best for cutting the dough into wedges?
A pizza cutter or a sharp knife is recommended for making clean cuts into 16 wedges.
How long should the rugelach cool after baking?
Allow them to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
How many grams of flour are used?
The recipe uses 2.5 cups of all-purpose flour.
Is there any sugar in the dough?
Yes, 3 tablespoons of sugar are creamed with the butter for the dough.
What kind of salt is used in the dough?
The recipe specifies 3/4 teaspoon of kosher salt for the dough.
What herbs are added to the filling?
A half-cup mixture of roughly chopped parsley and celery leaves is scattered over the filling.
How far apart should the rugelach be placed on the baking sheet?
Leave about 2 inches of space between each piece on the parchment-lined baking sheets.
What is the best way to shape the rugelach?
Start from the wide end of the wedge and carefully roll it toward the point to form a crescent shape.
What are the primary flavor profiles of this dish?
The dish is savory, spicy, and tangy, mirroring the classic Bloody Mary cocktail.