Cheese Tomato Rugelach

Cheese Tomato Rugelach

Yield: 16 rugelach

Prep Time: 90 minutes

Level: Medium


3 ½ cups flour
1 ½ teaspoons dry yeast
2 tablespoons sugar
3 ½ ounces butter, softened
1 ½ cups warm milk
1 egg
1 container Tnuva Quark Soft White cheese 5% or 9%
1 teaspoon salt

½ cup dried tomatoes
2 cloves garlic, crushed
3 tablespoons fresh herbs (coriander, parsley, green onions)
½ container Tnuva Premium Cheese Spread, Original Flavor
1 package Tnuva Crumbled Feta
4 slices Tnuva Edam Cheese, cut into small pieces

1 egg, beaten
White or black sesame seeds
Kosher salt
Olive oil


1. Prepare the dough: Put the flour, yeast and sugar in a mixer bowl and combine. Create a well in the center and add the rest of the ingredients. Using the dough hook, knead for about 6 minutes until you have a smooth dough. Transfer the dough to a greased bowl, cover with plastic and place in a warm place to rise, about 45 minutes.
2. Prepare the filling: Put the dried tomatoes, garlic and herbs in a food processor and pulse for a few seconds. Add the cheese spread and the Feta and blend until smooth. Transfer to a bowl. Add the Edam cheese pieces and mix well.
3. After the dough has risen, transfer to a floured surface and knead by hand for about a minute. Divide in half and form two large balls. Roll out the first ball into a circle. Spread with half the filling. Using a sharp knife or pizza slicer, divide into 8 triangles, and roll up each piece like rugelach. Repeat with the second ball of dough.
5. Arrange the rugelach on a lined baking tray, as shown. Brush with beaten egg and sprinkle with seeds and kosher salt. Heat the oven to 350 ⁰F, and meanwhile, let rise for 25 minutes.
6. Bake for 30 minutes, until nicely browned. Remove from oven and brush with olive oil. These rugelach freeze well.