Prep Time:
40 min (30 min inactive time)
Ingredients:
2 sheets pie dough (store bought)
½ cup drained oil-packed artichokes, roughly chopped
1 chipotle pepper, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for garnishing
1 cup walnuts, chopped
1 large egg, beaten
1 tbsp hot & sour sauce
Directions:
Preheat the oven to 325F.
To make the filling, place the artichokes and chipotle pepper in a food processor and process until smooth.
Add the cheese and pulse until well combined.
Unroll the pie dough and brush each with hot and sour sauce leaving ½ inch margin around the edges.
Cut each pie-dough into 8 wedges like a pizza for a total of 16 wedges.
Spread two-thirds of each wedge starting from the tip with the artichoke mixture. Top with chopped walnuts.
Roll each wedge from the thick end to form a rugalach.
Brush each rugalach with the beaten egg.
Sprinkle with cheese. Place them on 2 lined baking sheets and space them evenly.
Chill in the refrigerator for 30 minutes.
Bake one sheet at a time for 30-35 minutes until well browned.
Let cool for 2-3 minutes and transfer to a wire rack to cool completely. Serve.
