These classic cookies boast a sweet cherry filling in a rich cream cheese pastry—ideal at the center of any dessert table! Tip: When you stock your freezer with sweet frozen cherries, these delicious, indulgent rugelach cookies are just a few baking steps away from impressing family or holiday guests.

Cherry Rugelach

Pastry:
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

 

Filling:
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. 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. For Filling: Coarsely chop frozen cherries. Combine sugar and cornstarch; mix well.
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. 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. 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. 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.

Recipe and photograph provided courtesy of National Cherry Growers & Industries Foundation, through ECES, Inc., Electronic Color Editorial Services.