Cherry Rugelach Recipe

These sweet little pastries work well for any occasion.

February 2007

  • rugelach
    Cherry Rugelach is an ethnic treat that will melt in your mouth.
    Photo by GettyImages/denishipunov
  • rugelach

Yield: 24 cookies

These cookies have a sweet cherry filling in a rich cream cheese pastry.



  • 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:

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

To make filling:

  1.  Coarsely chop frozen cherries. Combine sugar and cornstarch; mix well.
  2. Combine chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly.
  3. Reduce heat; simmer, uncovered, for 5 minutes, or until thickened, stirring occasionally.
  4. Remove from heat; stir in walnuts. Let cool in refrigerator for 30 minutes.
  5. On a lightly floured surface, roll one-third of dough into a 10-inch circle.
  6. Spread dough with about 1/2 cup cherry filling, leaving a 1/2-inch border.
  7. Cut circle into 8 wedge-shape pieces.
  8. Roll up dough, beginning at wide end of each wedge.
  9. Place cookies, tip side down, about 2 inches apart on lightly greased cookie sheet.
  10. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with granulated sugar.
  11. 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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