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!
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!