Pesto Parmesan Rugelach

Supplies

• 8 or 9 inch round pan
• Pizza cutter

Ingredients

• 1 cup unsalted butter, at room temperature
• 8 oz cream cheese, at room temperature
• 2 tablespoon sugar
• 1/4 teaspoon salt
• 2 cups flour
• 3/4 cup pesto
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1 teaspoon basil, dried
• 1/4 teaspoon coarse sea salt

Instructions

1. Beat butter and cream cheese in medium-large bowl until smooth. Scrape down the sides of the bowl bowl.
2. Beat in sugar and salt until combined.
3. Beat in flour until dough comes together. Do not over-mix.
4. Divide dough into 4 even pieces. Wrap each in plastic wrap and refrigerate for at least 1-2 hours. Dough can be refrigerated for up to 24 hours if making ahead of time.
5. Preheat oven to 375 F.
6. Roll each piece of dough into a large circle. Using the bottom of a round pan, cut the dough into perfect circles.
7. Spread each circle with 3 tablespoons of pesto. Leave a 1/4-inch border all around.
8. Sprinkle 1 tablespoon Parmesan cheese onto each cirlce. Press it gently into the pesto.
9. Line baking sheet with parchment paper.
10. Use a pizza cutter to cut each circle into 8 even triangles.
11. Roll up each triangle, starting at the long end.
12. Place each roll onto the baking sheet, point side down.
13. Beat the egg and brush gently onto rugelach.
14. Sprinkle with sea salt and basil.
15. Bake until golden, 16-18 minutes. Place on wire rack to cool.
16. Makes 32. If circles are cut into more pieces, can make up to 96.