Name: Hazelnut and Olive Rugelach
Cook time: 45 min
Total time: 7 1/2 hr (includes chilling dough)
Yield: Makes 32 hors d'oeuvres
Ingredients: 1/3 cup hazelnuts (1 1/2 oz); 1 cup all-purpose flour plus additional for dusting; 3/4 teaspoon dried thyme; 1/2 teaspoon coarsely ground black pepper; 1/4 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 4 oz cream cheese, softened; 1/3 cup brine-cured green olives (preferably Sicilian), patted dry, pitted, and very finely chopped; 4 (17- by 12-inch) sheets parchment paper

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.

Recipe notes

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