We love to entertain at the beach. Sharing our home with friends and family is one of our greatest joys! But we also like entertaining to be easy. These versatile appetizers are so, so flaky and delicious and can be partially made ahead and just baked later.
You can make all the same flavor or have a variety. I like to make the rolls at home, wrap them in plastic and then bring them to the beach house. Then, I just slice as many as I need and bake them off. How easy is that? These simple savory rugelach appetizers are the perfect nibble with cocktails or a glass or two of Cape May wine.
Savory Rugelach Appetizers with prosciutto and cheese
- Yields 32
- Oven Temp 375F
- Bake Time 16-20 minutes per sheet
Assemble Your Tools
- Baking sheet
- Silpat or Parchment Paper (optional but clean-up is so much easier)
- Food processor (see note below on how to use a mixer instead)
- Measuring cups – dry
- Measuring spoons
- Rolling pin
- Baking mat (optional but super easy to use)
- Serrated knife
- Pastry brush
Assemble your Ingredients
- 2 1/3 cups all-purpose flour
- ½ tsp salt
- 8 Tbs unsalted butter (1 stick)-cut into tablespoon slices
- 8 oz cream cheese-cut into 8 chunks
- 4 Tsp Dijon mustard
- 12 very thin slices of prosciutto
- 12 Tbs grated cheddar jack cheese
- 1 egg
- Preheat oven to 375 degrees with rack in center position.
- Line two baking sheets with silpat mat or parchment if using.
- Add flour and salt to food processor bowl and pulse briefly.
- Distribute the butter and cream cheese evenly over the flour and salt mixture and pulse until roughly combined (about 5-6 long pulses), scrape sides if needed and run just until dough forms a mass.
- Remove the dough and divide into 4 equal portions and press/shape each into a 4×4 inch rectangle. Wrap each in plastic wrap and chill for an hour or overnight.
- Remove one piece of dough at a time and roll into an 8-inch square on a baking mat if using.
- Spread 1 tsp Dijon mustard evenly on the dough, leaving ½ inch on top and bottom.
- Arrange 3 slices of prosciutto evenly on top of mustard, tearing and piecing to make it fit, leaving ½ inch on top and bottom.
- Evenly sprinkle 3 Tbsp grated cheese on the ham, again leaving ½ on top and bottom. Lightly press the cheese into the ham.
- Roll the dough tightly from bottom to top, making sure the seam in on the bottom of the roll.
- Cut each roll with a serrated knife into 1-inch slices using a sawing motion.
- Repeat with the remaining squares of dough.
- Arrange on baking sheet – 16 per sheet and brush with beaten egg mixed with a little water.
- Bake until the rugelach are golden brown on top, 16 to 20 minutes.
- Enjoy with your favorite cocktail or glass of wine!!!
- No food processor? No problem! Simply start with softened butter and cream cheese. Place them in the bowl of a mixer and beat on medium speed until well combined. Add the flour and salt and mix at low speed until it just starts to come together into a dough. Finish combining with your hands if needed. Proceed with step 5.
- You can make the dough, shape it into squares and freeze for later. Freeze for up to 2 months.
- You can make the rolls up to a day or two ahead and refrigerate them wrapped in plastic wrap tightly.
- You can use different ham or cheese – ham slices must be thin to roll easily.
- Play with the fillings! I tried mincing 3-4 sun-dried tomatoes and parmesan cheese-Yum! Maybe leftover spinach dip? Boursin cheese? Pesto?
- An option to brushing with egg is to use a little cream or milk.
- The silpat mat is a great reusable mat that is perfect for baking so many things.
- Pairs well with wine from the many fabulous Cape May Wineries such as Cape May Winery and Vineyard, Willow Creek Farm and Winery, Turdo Vineyards and Winery and Hawk Haven Vineyard and Winery
- Another way to make entertaining easy peasy is to purchase some of your goodies from great places like Cut+Board, who make fabulous charcuterie and cheese board and boxes.
Resources for tools and ingredients.
King Arthur Flour has a wonderful selection of baking ingredients.