Cherry Rugelach

There’s something magical about baking that brings people together, and nothing embodies that spirit quite like Cherry Rugelach. When I think of this delightful treat, I’m instantly transported back to my grandmother’s kitchen, where the aroma of freshly baked pastries would waft through the air, mingling with the sound of laughter and stories being shared. As a child, I remember sitting on the counter, watching her roll out the dough, filling it with sweet cherries and nuts, and shaping it into beautiful little crescents. Each bite of Cherry Rugelach is a perfect blend of flaky pastry and sweet filling, a true testament to the love and care put into every layer. It’s the kind of recipe that not only fills your stomach but also warms your heart, making it an essential part of any family gathering.

What Goes Into Cherry Rugelach

When it comes to the ingredients for Cherry Rugelach, each one plays a vital role in creating that perfect taste and texture. The key players here are the butter and cream cheese, which give the dough its rich flavor and flaky texture. Together with flour, sugar, and of course, cherries, these ingredients combine to create a mouthwatering pastry that’s hard to resist.

• 1 cup (2 sticks) salted butter, at room temperature: The base of the pastry, providing richness and flavor.
• ⅓ cup cream cheese, at room temperature: This adds creaminess and helps achieve that flaky texture.
• 2 cups all-purpose flour (+ more for work surface): Essential for structure; it holds everything together.
• ¼ cup granulated white sugar (+ more for sprinkling): Adds sweetness and helps the pastry brown nicely.
• 12 ounces (1¾ cups) frozen sweet cherries: The star ingredient, giving that delicious fruity filling.
• ½ cup granulated white sugar: Used in the filling, enhancing the natural sweetness of the cherries.
• 1 tablespoon cornstarch: This helps to thicken the cherry filling, giving it a nice consistency.
• ½ cup chopped walnuts: Adds a satisfying crunch and flavor contrast to the sweet cherries.
• 1 large egg: Used for the egg wash, giving the pastries a beautiful golden finish.
• 2 tablespoons milk or water: Combined with the egg for the wash, adding moisture and shine.
• Additional sugar or chunky sparkling sugar: For a sweet finish on top, making them look even more inviting.

The Process for Making Cherry Rugelach

Making Cherry Rugelach is a delightful journey from start to finish. You’ll be surprised at how simple it is to create these elegant pastries! Let’s dive right into the steps that will lead you to these lovely treats.

1. In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth. You want a creamy, homogenous mixture that looks fluffy. Scraping down the sides of the bowl ensures everything is mixed well.
2. Add the flour and sugar to the butter mixture. Beat on low speed until crumbly. This will take a few moments as you don’t want to overmix; just until it resembles coarse crumbs.
3. Turn the mixture onto a floured surface and knead gently until a dough forms. This step is crucial for getting that perfect texture. Just a few folds will do; you want the dough to come together without being too tough.
4. Cover the dough with plastic wrap and set it aside while you prepare the filling. This resting phase helps the dough relax and makes it easier to roll out later.
5. Coarsely chop the frozen cherries. In a medium saucepan, combine the chopped cherries with the sugar and cornstarch. Stir well to coat the cherries and combine the ingredients.
6. Bring the cherry mixture to a boil over medium heat, stirring constantly. It might take a few minutes, but soon you will see the mixture thicken as it heats up. This is when the magic happens!
7. Reduce the heat and let it simmer uncovered for about five minutes, or until thickened. Keep stirring occasionally. You’re looking for a nice, jam-like consistency.
8. Remove the saucepan from heat and stir in the walnuts. Let the filling cool in the refrigerator for about thirty minutes. This cooling time is important; it makes it easier to spread on the dough.
9. Preheat the oven to 350°F and line baking sheets with parchment paper. This will prevent the pastries from sticking and ensures even baking.
10. On a lightly floured surface, roll one-third of the dough into a ten-inch circle. Use a rolling pin to get an even thickness; aim for about a quarter-inch thick.
11. Spread about half a cup of the cooled cherry filling over the dough, leaving a half-inch border. This is where the flavor comes from, so don’t be shy!
12. Cut the circle into eight wedge-shaped pieces. Use a sharp knife or pizza cutter for clean edges.
13. Starting at the wide end of each wedge, roll up the dough tightly, forming little crescent shapes. Tuck the tips under slightly to help them keep their shape.
14. Place each cookie, tip side down, about two inches apart on the prepared baking sheets. They will expand slightly, so make sure they have room!
15. Repeat the process with the remaining dough and filling until you’ve used it all.
16. Brush each cookie lightly with the egg wash (made from the egg and milk or water whisked together) and sprinkle with granulated sugar or chunky sparkling sugar for a sweet finish.
17. Bake in the preheated oven for about twenty to twenty-five minutes, or until golden brown. The aroma of baking Cherry Rugelach will fill your kitchen!
18. Once baked, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up a bit and makes for easier handling.

Substitutions and Tips

When making Cherry Rugelach, you might want to have a few tips and tricks in your back pocket. Here’s a list of helpful hints to ensure your baking experience goes smoothly!

• Storage: Keep any leftover Cherry Rugelach in an airtight container. They can last up to five days at room temperature or longer if refrigerated.
• Freezing: These pastries freeze beautifully! Just make sure to freeze them before baking. Layer them between parchment paper, and they’ll be good for up to three months.
• Pairings: Serve Cherry Rugelach with your favorite tea or coffee for a delightful afternoon treat. They also pair wonderfully with a scoop of vanilla ice cream!
• Make ahead: You can prepare the dough and filling a day in advance. Just assemble and bake when you’re ready to serve.
• Presentation: Dust the baked pastries with a little powdered sugar before serving for an elegant touch!

What Complements This Cherry Rugelach

When it comes to serving Cherry Rugelach, there are endless possibilities to enhance your meal or gathering. Here are some great ideas:

• Afternoon Tea: These pastries are perfect for an afternoon tea party, paired with a refreshing herbal tea or a classic Earl Grey.
• Brunch Buffets: Add Cherry Rugelach to your brunch spread. They complement savory dishes beautifully and add a touch of sweetness.
• Holiday Gatherings: Be it Christmas or Easter, these delightful treats can be a hit at any holiday table. Their rich flavors resonate well with festive meals.
• Picnics: Pack Cherry Rugelach for a picnic! They’re easy to transport and make for a sweet treat outdoors.
• Storage Tips: If you find yourself with leftovers, make sure to keep them in a sealed container to maintain freshness. You can also serve them slightly warmed in the oven!

FAQ

Conclusion

In conclusion, Cherry Rugelach is a delightful treat that brings warmth and joy to any gathering. Its flaky pastry and sweet filling create a perfect harmony of flavors and textures that everyone will love. I encourage you to try making this recipe; it’s not only easy but also a fantastic way to connect with loved ones through baking. Enjoy the process and the delicious results that come from your kitchen!

Cherry Rugelach

The ultimate comfort food, Cherry Rugelach offers a delightful combination of flaky pastry and sweet, fruity filling. Perfect for any occasion, these pastries will satisfy your cravings and impress your guests. Make them tonight for a delicious treat!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine Jewish

Servings 24 cookies

Calories 150 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Chef's Knife
• Saucepan
• Whisk
• Large Pot
• Oven

Ingredients

  

• 1 cup Salted Butter at room temperature
• ⅓ cup Cream Cheese at room temperature
• 2 cups All-Purpose Flour (+ more for work surface)
• ¼ cup Granulated White Sugar (+ more for sprinkling)
• 12 ounces Frozen Sweet Cherries (1¾ cups)
• ½ cup Granulated White Sugar
• 1 tablespoon Cornstarch
• ½ cup Chopped Walnuts
• 1 large Egg
• 2 tablespoons Milk or Water
• Additional Sugar or Chunky Sparkling Sugar

Instructions

 

• In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth.
• Add the flour and sugar; beat on low speed until crumbly.
• Turn the mixture onto a floured surface; knead until a dough forms.
• Cover and set aside while preparing the filling.
• Coarsely chop the frozen cherries.
• Combine the sugar and cornstarch; mix well.
• Combine the chopped cherries and sugar mixture in a medium saucepan.
• Bring to a boil, stirring constantly.
• Reduce the heat; simmer, uncovered, for 5 minutes, or until thickened, stirring occasionally.
• Remove from heat; stir in walnuts.
• Let cool in refrigerator for 30 minutes.
• Preheat the oven to 350°F.
• Line baking sheets with parchment paper.
• On a lightly floured surface, roll one-third of dough into a 10-inch circle.
• Spread dough with about ½ cup cherry filling, leaving a ½-inch border.
• Cut the circle into 8 wedge-shaped pieces.
• Roll up the dough, beginning at the wide end of each wedge.
• Place the cookies, tip side down, about 2 inches apart on the prepared baking sheets.
• Repeat with the remaining dough and filling.
• Brush each cookie lightly with egg wash (egg and milk or water whisked together) and sprinkle with granulated sugar or chunky sparkling sugar.
• Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
• Let cool on the baking sheets for a few minutes before transferring to a wire rack.

Notes

• Tip 1: Keep any leftover Cherry Rugelach in an airtight container. They can last up to five days at room temperature or longer if refrigerated.
• Tip 2: These pastries freeze beautifully! Just make sure to freeze them before baking.
• Tip 3: Serve Cherry Rugelach with your favorite tea or coffee for a delightful afternoon treat.
• Tip 4: You can prepare the dough and filling a day in advance.
• Tip 5: Dust the baked pastries with a little powdered sugar before serving for an elegant touch!

Keyword Cherry Rugelach recipe, easy Rugelach cookies, homemade cherry pastries, traditional Jewish desserts