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. These classic cookies boast a sweet cherry
filling in a rich cream cheese pastry—ideal at the center
of any dessert table!
Cherry Rugelach
Pastry:
1 cup butter or margarine, softened
1/3 cup (1/3 of an 8-ounce
package) cream cheese, softened
Egg Wash:
1 egg whisked with 2 tablespoons cold milk or water
Additional granulated sugar
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.
For Filling: Coarsely
chop frozen cherries. Combine sugar and cornstarch; mix well.
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.
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.
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.
Bake in a preheated 350°F
(175°C) oven 15 to 20 minutes, or until golden brown. Transfer
to wire racks to cool.
Save this Recipe on Delicious |||
