Usually I play around with sweeter flavors of rugelach, such as my traditional Cherry-Pistachio rugelach (I make that every year) or my other seasonal favorite, pumpkin and candied pecan rugelach, but this time my savory tooth was taking over and what did I do…ditched the sugar!
And I am SOO glad I did. I subbed sugar for freshly grated Parmesan cheese and rolled the rugelach with creamy ricotta, caramelized garlic and lots of freshly chopped herbs. Decadent, yes?
Head on over to The Nosher for the entire recipe and get your (savory) Holiday baking on!