My hearty little sage plant was the sole survivor of the long hot Texas summer. I'm constantly looking for ways to use the sage, and the idea for this savory rugelach struck me at 4:30 in the morning, when baby Henry woke up and needed a cuddle. In the morning, I googled "savory rugelach" and saw that the all-powerful Dorie Greenspan had blogged about this very idea years ago. This recipe was built using her tips for good rugelach, my filling, and a dough recipe I got when I married into my husband's family. <br /> <br />Note: If you have no patience for finely chopping the walnuts, you can pulse them in the food processor until they're tiny little nibs, and then use the food processor to make the dough.

Share: