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Epicurious
Gourmet

Hazelnut and Olive Rugelach

2.9

(3)

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Hazelnut and Olive RugelachMikkel Vang

These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm, then continue with the recipe.

Cooks' notes:

· Dough (in disks, not rolled out) can be chilled up to 1 day or frozen up to 1 month. · Rugelach are best eaten the day they are made but can be made 1 day ahead and kept in an airtight container at room temperature. Reheat in a preheated 325°F oven 10 to 12 minutes.

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