Cheese and Onion Rugelach

• unsalted butter↗115g g

  at room temperature

• full‑fat soft cheese↗115g g

  at room temperature

• plain flour↗120-140g g
• vegetarian Italian hard cheese↗40g g

  finely grated

• extra‑strong vegetarian cheddar↗40g g

  finely grated

• onion marmalade40-60g g

  or finely chopped smooth onion chutney

• egg↗1

  beaten

Step-by-step instructions

1. 1

   In a stand mixer with a paddle attachment or using a wooden spoon, beat the butter and soft cheese until smooth. Scrape down the sides of the bowl.

2. 2

   Add 120 g flour and most of the grated cheese, reserving 20 g aside. Knead by hand until the dough comes together in clumps. Work by hand to avoid over‑mixing. If the dough is very sticky, add more flour (up to 20 g). Divide the dough in half, cover it. Chill for 1‑2 hours until firm. It will keep in the fridge for one day.

3. 3

   Preheat the oven to 180 °C/160 °C fan/gas 4. Remove one piece of dough at a time from the fridge and roll each into a circle about 20‑23 cm in diameter. To get a perfect circle, place a plate or the bottom of a baking tin on the dough and cut around it.

4. 4

   Leaving a rim around the edge, spread the onion marmalade on the dough. The exact amount depends on the size of your circle. Sprinkle the remaining grated cheese, covering the marmalade evenly.

5. 5

   If you have one, use a pizza cutter to cut the circle into 16 triangles – a sharp knife will also work. Roll each triangle into a croissant shape, starting at the wide end and ending at the tip. It should look like a mini‑croissant.

6. 6

   Place the rugelach on a parchment‑lined tray and brush with the beaten egg.

7. 7

   Bake for 15‑18 minutes until golden, watching that they don’t burn. The sugar concentration in the onion marmalades varies, so some may brown faster (in that case cover with foil). Cool on a rack and serve immediately. They keep in an airtight container in a cool place for up to three days.