Rhubarb Goat Cheese Rugelach
We spent Memorial Day weekend in Madison and Milwaukee, WI. We went to Madison a couple months ago and despite raining literally the whole weekend we loved it. This weekend was beautiful. We'd heard about their infamous farmer's market but I didn't realize it it's actually the largest all-produce farmer's market in the US. It was dreamy. The market wraps all the way around the capital building and takes about an hour to walk through. It was incredible. We especially love the farm-to-table vibe that Madison has been embracing since before it became cool.
The markets are filled with rhubarb this time of year. And I may or may not have come up with this recipe during the savasana of a yoga class. It's surprisingly light and summery.
Makes 48 rugelach
For the dough:
1 cup unsalted buter, at room temperature
8 ounces (1 brick) cream cheese, at room temperature
1/2 teaspoon salt
2 cups all purpose flour
For the filling:
1 cup rhubarb vanilla compote
10 oz goat cheese, softened
zest of 1 small lemon
2 tablespoons milk (I used almond)
2 tablespoons powdered sugar
For the glaze:
1 large egg yolk
1 teaspoon water
turbinado sugar for sprinkling
Make the dough. In a stand mixer, beat the butter and cream cheese together on high until light and fluffy. In a separate bowl whisk together salt and flour. With the mixer on low, slowly add the flour mixture to the butter mixture a little at a time until completely combined. Be careful to not over-mix. Transfer the dough to a large piece of plastic wrap and cover, forming it into a solid disc. Refrigerate for at least 2 hours (or up to 3 days).
Prepare your fillings. In a small bowl, mix the goat cheese, zest, milk, and powdered sugar.
Divide your dough into 3 equal parts. Place 1/3 of the dough on a lightly floured, cold, work surface (keep the remaining refrigerated). Roll out the dough into a 12-inch circle. It doesn't matter at all if it's a perfect circle. Spread 1/3 of the goat cheese onto the dough in a smooth even layer, keeping a half inch border around the edges. Top the goat cheese with 1/3 of the rhubarb compote. Using a pastry wheel or a knife, cut your dough into 16 pieces (like a pizza - see photos). Starting from the outside, roll each slice. Transfer the rugelach to a baking sheet lined with parchment, then place in the freezer for 10-15 minutes. Meanwhile preheat the oven to 350 degrees F.
In a small bowl, whisk together the egg yolk and water. Remove rugelach from freeze, paint the tops with egg wash and sprinkle with turbinado sugar. Bake for 20-25 minutes until the tops just begin to brown. Continue with remaining two thirds of the dough.
Notes:
Stores at room temperature for three to four days, in the fridge for about a week, and in the freezer for up to two months (but you and I both know they won't last that long!)