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Cherry Rugelach Cookies

Cherry Rugelach Cookies


  • 1 cup butter or margarine, softened
  • 1/3 cup (1/3 of an 8-ounce package) cream cheese, softened
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar

  • 1 (16-ounce) package (about 13/4 cups) frozen sweet cherries
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup chopped walnuts
Egg Wash:

1 egg whisked with 2 tablespoons cold milk or water

Additional granulated sugar
  1. 1. For Pastry: Beat butter and cream cheese with electric mixer until smooth. Add flour and sugar; beat on low speed until crumbly. Turn mixture onto floured board; knead until dough forms. Cover and set aside while preparing filling.
  2. 2. For Filling: Coarsely chop frozen cherries. Combine sugar and cornstarch; mix well.
  3. 3. Combine chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Let cool in refrigerator 30 minutes.
  4. 4. On a lightly floured surface, roll one-third of dough into a 10-inch circle. Spread dough with about 1/2 cup cherry filling, leaving a 1/2-inch border. Cut circle into 8 wedgeshape pieces. Roll up dough, beginning at wide end of each wedge.
  5. 5. Place cookies, tip side down, about 2 inches apart on lightly greased cookie sheet. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with granulated sugar.
  6. 6. Bake in a preheated 350°F (175°C) oven 15 to 20 minutes, or until golden brown. Transfer to wire racks to cool.
Makes 24 cookies.

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