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Cherry Rugelach

Cherry Rugelach

Chef B
This Cherry Rugelach recipe creates buttery, flaky pastries filled with a sweet and spiced cherry-apricot filling. With a delicate cream cheese dough, warm cinnamon and allspice flavors, and a crisp sugar topping, these rugelach are perfect for snacking, gifting, or serving with tea or coffee.
5 from 1 vote
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Dessert, Snack
Cuisine Eastern European, Jewish
Servings 36 cookies
Calories 61 kcal

Equipment

  • food processor For mixing the dough and filling.
  • Rolling Pin To roll out the dough.
  • Microwave-Safe Bowl: For softening the cherries.
  • Plastic Wrap: To wrap and chill the dough.
  • Sharp Knife or Pizza Cutter To cut dough into wedges.
  • Baking Sheets: For baking the rugelach.
  • Parchment Paper: To prevent sticking.
  • pastry brush To apply milk before baking.

Ingredients
  

  • 1 pckg cream cheese 8-oz package, at room temperature
  • ⅓ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ tsp salt
  • 2½ cups all-purpose flour plus more for dusting
  • 2 sticks cold unsalted butter cut into pieces
  • 1 cup dried cherries
  • ⅔ cup apricot jam
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • 3 tbsps milk
  • sanding sugar for decorating (optional)

Instructions
 

  • Pulse the cream cheese, granulated sugar, both extracts, and ½ tsp of salt in a food processor until smooth. Add flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in a plastic. Chill for an hour.
  • Make the FILLING: Put the dried cherries into a microwave-safe bowl with ¼ cup of water; cover with a plastic wrap and pierce with a knife. Microwave for 5 minutes, then uncover, and let cool. Transfer to the food processor; add the jam, cinnamon, allspice, and the remaining ¼ tsp of salt. Pulse to make a paste.
  • Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into 9-inch round, transfer to the freezer while you roll out the next one.
  • Spread ½ cup of filling on each dough round in a ring, leaving a ½-inch border and a 2-inch circle at the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange at 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.
  • Position the racks in the upper and the lower thirds of the oven and preheat to 350°F. Brush the rugelach with milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, for about 30 minutes. Transfer to racks to cool completely.

Notes

Yield: about 36 cookies

Customizations:

  • Nutty Rugelach: Add ½ cup chopped walnuts or pecans to the filling.
  • Chocolate Variation: Replace the cherry filling with melted chocolate and chopped hazelnuts.
  • Different Fruit Options: Substitute dried apricots, cranberries, or figs for cherries.

Serving Tips:

  • Best served warm or at room temperature with tea, coffee, or hot chocolate.

Nutrition

Calories: 61kcalCarbohydrates: 14gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gCholesterol: 0.2mgSodium: 52mgPotassium: 15mgFiber: 1gSugar: 6gVitamin A: 131IUVitamin C: 0.4mgCalcium: 7mgIron: 0.5mg
Keyword Cherry Rugelach Recipe, Cream Cheese Pastry, Fruit-Filled Rugelach, Homemade Rugelach
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