These classic cookies boast a sweet cherry filling in a rich cream cheese pastry—ideal at the center of any dessert table.
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
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.
Makes 2 dozen cookies.
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.
Recipe and photograph provided courtesy of National Cherry Growers & Industries Foundation, through ECES, Inc., Electronic Color Editorial Services.