I wish all of you a Happy Thanksgiving filled with friends and family around the table.
"What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?" -- Erma Bombeck
Pears are absolutely delicious right now, so I decided my Thanksgiving post would be a recipe you could use anytime for the coming holidays. Perfect with a glass of wine, these are some of my favorite flavors: pears, blue cheese and walnuts.
Pear, Blue Cheese, and Walnut Rugelach
From Baking Moment
For the Pear Filling:
4 bartlett pears
2 tablespoons unsalted butter
3 tablespoons light brown sugar
pinch of kosher salt
For the Dough:
1 cup (2 sticks) unsalted butter, softened
6 ounces cream cheese, softened
4 ounces blue cheese, slightly softened
2 tablespoons honey
2 cups all-purpose flour
¼ teaspoon kosher salt
egg wash (1 egg beaten with 1 tablespoon heavy cream, milk, or water)
1 cup walnut pieces, finely chopped
To Make the Filling:
Peel and core the pears. Shred with a box grater or food processor. Heat a small skillet on medium high heat with the butter. Add the pears, brown sugar, and salt and cook until slightly softened. Drain off any excess liquid and refrigerate until chilled.
To Make the Dough:
Cream the butter, cheeses, and honey in a large mixing bowl until smooth. Add the flour and salt and mix until combined.
Divide the dough into 4 equal balls and refrigerate for one hour. Roll each ball to a thickness of 1/8 inch, and top with an even layer of pear filling. Cut into quarters, and then cut each quarter into thirds. Starting at the widest end of each triangle, roll gently towards the point and then shape into a crescent.
Refrigerate for 30 minutes minimum.
Preheat the oven to 350 degrees F.
Brush the rugelach with egg wash and top with chopped walnuts. Bake for 18-22 minutes, or until golden brown.
Can be served warm or at room temperature.