Cheese Tomato Rugelach

Yield: 16 rugelach
Prep Time: 90 minutes
Level: Medium

Ingredients:

Dough:

• 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

Filling:

• 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

Topping:

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

Instructions

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.
4. 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 350⁰F, and meanwhile, let rise for 25 minutes.
5. Bake for 30 minutes, until nicely browned. Remove from oven and brush with olive oil. These rugelach freeze well.