Cherry Rugelach

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June 10, 2015

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These cookies are like pieces of cherry pie you can pick up with your fingers.

  • Cook: 10 mins
  • 10 mins

    10 mins

  • Serves: 24 Cookies


Additional Granulated Sugar (to sprinkle on top)


1 cup Butter or Margarine (softened)

1/3 cup Cream Cheese (or 1/3 of an 8 oz. package, softened)

2 cups All-purpose Flour

1/4 cup Granulated Sugar


1 3/4 cup Frozen Sweet Cherries (or 1-16 oz. package)

1/2 cup Granulated Sugar

1 tablespoon Corn Starch

1/2 cup Chopped Walnuts

Egg Wash

1 Egg (whisked with 2 T. cold milk or water)



Beat butter and cream cheese with electric mixer until smooth.

Add flour and sugar; beat on low speed until crumbly.

Turn mixture onto floured board; knead until dough forms. Cover and set aside while preparing 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 and stir in walnuts. Let cool in refrigerator 30 minutes.


On a lightly floured surface roll 1/3 of the dough into a 10-inch circle.

Spread dough with about 1/2 cup cherry filling, leaving a 1/2-inch border.

Cut the circle into 8 wedge-shaped pieces.

Roll up each wedge beginning at the wide edge.

Place cookies with 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 in preheated 350º F oven 15-20 minutes or until golden brown. Transfer to wire rack to cool.

Pre-heat oven to 350 degrees.
Could substitute Sanding Sugar for granulated sugar to sprinkle on the top.


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