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Cherry Rugelach


2 dozen


1 cup butter or margarine, room temperature
1/3 cup (1/3 of an 8 ounce package) cream cheese, room temperature
2 cups all-purpose flour
1/4 cup granulated sugar
1 (16 ounce) package (about 1 3/4 cups) frozen sweet cherries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup chopped walnuts
1 egg, whisked
2 tablespoons cold milk or water
granulated sugar


In a large mixing bowl, beat butter and cream cheese on medium speed until smooth. Add flour and 1/4 cup sugar. Beat on low speed until crumbly. Turn mixture onto floured board; knead until dough forms. Cover and set aside.

Coarsely chop frozen cherries. In a medium saucepan, combine sugar and cornstarch. Mix well. Add chopped cherries. 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.

Preheat oven to 350°F (175°C). Lightly grease cookie sheet using Pan Release.

On a lightly floured surface, roll one-third of dough into a 10" circle. Spread dough with about 1/2 cup cherry filling, leaving a 1/2" border. using a chefs knife, pizza cutter or pastry wheel, cut circle into 8 wedgeshape pieces. Roll up dough, beginning at wide end of each wedge. Place cookies, tip side down, about 2" apart on prepared cookie sheet. Repeat with remaining dough and filling. In a small bowl, combine whisked egg with 2 tablespoons cold milk or water. Brush each cookie lightly with egg wash and sprinkle with granulated sugar.

Bake for 15 to 20 minutes, or until golden brown. Remove from oven and cool on cookie sheet for 1 minute. Remove from cookie sheet and place on wire rack until cool.


Store in airtight container or freeze.

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