Cherry Rugelach Recipe

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Cherry Rugelach is an ethnic treat that will melt in your mouth.
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24 cookies SERVINGS



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


    •  1 package (16 oz.) frozen sweet cherries (about 1 3/4 cups)
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 1/2 cup chopped walnuts
    • Egg Wash (1 egg whisked with 2 tablespoons cold milk OR water)
    • Additional sugar


  • To make pastry:

    • Beat butter and cream cheese with an electric mixer until smooth.
    • Add flour and sugar; beat on low speed until crumbly.
    • Turn mixture onto a floured board; knead until dough forms.
    • Cover and set aside while preparing filling.

    To make 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, for 5 minutes, or until thickened, stirring occasionally.
    • Remove from heat; stir in walnuts. Let cool in refrigerator for 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 wedge-shape 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 at 350°F. for 15 to 20 minutes, or until golden brown. Transfer to wire racks to cool. This recipe originally aired in the February 2007 issue of Heart of the Home.

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