Sun-Dried Tomato and Olive Rugelach

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The red rugalech!

The red rugalech!

This rugelach is a take on an olive tapenade topped bruschetta.

  • Duration
  • Cook Time
  • Prep Time
  • 16 rugalechServings


  • 1 cup sun-dried tomatoes, packed in olive oil2 roasted red peppers1 cup pitted and chopped Kalamata olives1 head of roasted garlic, garlic squeezed out 3 tablespoons chopped flat-leaf parsley1 cup grated mozzarella cheese1 teaspoon kosher salt½ teaspoon freshly ground black pepper1 disc of prepared and chilled rugelach dough


  1. Add tomatoes, peppers, olives, garlic, parsley, and cheese to the bowl of a food processor and pulse until combined. Taste and adjust seasoning with salt and pepper.
  2. Line a baking sheet with parchment paper.
  3. Sprinkle a little flour on the countertop or surface and roll 1 disc of dough out into a ⅛-inch thick circle.
  4. Distribute filling onto the circle, then cut into 16 wedges. Roll each wedge toward the center and beginning with the wide edge.
  5. Transfer rugelach to prepared baking sheet. Refrigerate for 30 minutes until firm.
  6. Preheat oven to 375°F.
  7. Bake rugelach at 375°F for 20 to 30 minutes, until the pastries are golden brown. Cool before serving.