Rugelach is a filled pastry that is shaped similarly to a croissant. It’s commonly found in bakeries of Israel. And you’ll likely find it in Jewish bakeries and delicatessens in the United States too. Chocolate is a common flavor for rugelach. But these cherry rugelach are super delicious too.
The full, printable recipe is at the end of this post.
First make the pastry. It’s a mix of butter, cream cheese, flour and sugar. Knead it together into a ball, and then set it aside while you prepare the cherry filling.
Chop frozen cherries. Simmer them in a saucepan along with sugar and cornstarch until thickened. Stir in walnuts, and then let the mixture cool.
Roll out 1/3rd of the dough into a circle. Spread the cherry mixture on top.
Cut the circle into 8 wedges. Roll up each wedge from the wide end to the tip.
Place the rugelach tip-side-down on a baking sheet. It’s easier to clean up if your baking sheet is lined with parchment paper! Brush each with egg wash (egg mixed with water), and then sprinkle sugar on top too.
Bake for 15 to 20 minutes, until golden brown. Repeat with the remaining 2/3rds of the dough and cherry filling.
The cream cheese pastry for these cherry rugelach is soft and tender and so flaky and delicious. The cherry filling is yummy too. Store these in a covered container at room temperature for up to 3 days. They also freeze well. Just store them in a well-sealed container for up to 3 months. Be sure to try my recipe for Chocolate Raspberry Rugelach too. Enjoy!
Cherry Rugelach
The homemade cherry filling is what stands out in this recipe!
Recipe Details
Prep Time: 40 mins Cook Time: 25 mins Chill Time: 30 mins
Total Time: 1 hr 35 mins Course: Dessert Cuisine: American
Keyword: Cherry, rugelach Servings: 24 cookies Calories: 173kcal
Ingredients
PASTRY:
• 1 cup (2 sticks) salted butter, at room temperature
. ll cup cream cheese, at room temperature
• 2 cups all purpose flour (+ more for work surface)
• 74 cup granulated white sugar (+ more for sprinkling)
FILLING:
• 12 ounces (134 cups) frozen sweet cherries
• 12 cup granulated white sugar
• 1 tablespoon cornstarch
12 cup chopped walnuts
EGG WASH:
• 1 large egg
• 2 tablespoons milk or water
TOPPING:
• additional sugar or chunky sparkling sugar
Instructions
PREPARE THE PASTRY:
1. In a large bowl, use an electric mixer to beat the butter and cream cheese until
smooth. Add the flour and sugar; beat on low speed until crumbly. Turn the mixture
onto a floured surface; knead until a dough forms. Cover and set aside while preparing
the filling
PREPARE THE FILLING:
1. Coarsely chop the frozen cherries. Combine the sugar and cornstarch; mix well.
Combine the chopped cherries and sugar mixture in a medium saucepan. Bring to a
boil, stirring constantly. Reduce the heat; simmer, uncovered, for 5 minutes, or until
thickened, stirring occasionally. Remove from heat; stir in walnuts. Let cool in
refrigerator for 30 minutes.
ASSEMBLE THE RUGELACH:
1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. On a lightly floured surface, roll one-third of dough into a 10-inch circle. Spread dough
with about 42 cup cherry filling, leaving a 42-inch border. Cut the circle into 8 wedge-
shaped pieces. Roll up the dough, beginning at the wide end of each wedge. Place the
cookies, tip side down, about 2 inches apart on the prepared baking sheets. Repeat
with the remaining dough and filling. Brush each cookie lightly with egg wash (egg and
milk or water whisked together) and sprinkle with granulated sugar or chunky sparkling
sugar.
Nutrition
Serving: 1piece. Calories: 173kcal, Carbohydrates: 179, Protein: 2g, Fat: 119, Saturated Fat 6g,
Polyunsaturated Fat: 2g, Monounsaturated Fat: 39. Trans Fat: 1g, Cholesterol: 32mg, Sodium:
84mg, Potassium: 63mg, Fiber: 1g, Sugar: 8g, Vitamin A 3091U, Vitamin C:img, Calcium:
13mg, Iron: 1mg