Best Sour Cherry Rugelach Recipes

SOUR CHERRY RUGELACH image

Yield 5 dozen cookies

Number Of Ingredients 18

Dough
1 cup (2 sticks) butter, at room temperature
1 (8-ounce) package light cream cheese, at room temperature
1/2 cup sugar
1 teaspoon salt
2Â¾ cups flour
In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and cream cheese until combined. Add the sugar and continue to beat until light and fluffy, 3 to 4 minutes. Beat in the salt, then slowly beat in the flour until thoroughly combined to form the dough.
Divide the dough into 8 equal pieces. Flatten the pieces into disks and wrap in plastic wrap. Refrigerate until well-chilled, at least 1 hour.
Filling and assembly
3/4 cup sugar, plus more for dusting
1 (3Â½-ounce) package dried sour cherries, finely chopped (about 2/3 cup)
2/3 cup finely chopped toasted walnuts
1/2 cup (1 stick) butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
Chilled dough
1 egg, beaten
Coarse sanding sugar, for garnishing

Steps:

1. Heat the oven to 350 degrees. In a medium bowl, stir together the sugar, chopped cherries, walnuts, butter, cinnamon and allspice to make the filling. 2. Unwrap one of the dough disks onto a lightly floured surface. Roll the dough into an 8-inch square. Spread one-eighth of the filling (about one-fourth cup) onto the center of the dough with the back of a spoon, leaving about a one-half-inch border on the top and bottom of the dough. 3. Starting at the top, carefully roll the square into a tight roll like a jelly roll. Using a sharp knife, slice the roll crosswise into three-fourths-inch pieces, discarding the ends. 4. Place the cookies on an ungreased cookie sheet and repeat with the remaining dough disks. Brush each cookie with beaten egg, then sprinkle with the sanding sugar. 5. Bake until rugelach are golden brown, about 20 minutes. Each of 5 dozen cookies: 101 calories; 1 gram protein; 10 grams carbohydrates; 0 fiber; 6 grams fat; 3 grams saturated fat; 18 mg cholesterol; 5 grams sugar; 58 mg sodium.

Sour Cherry Rugelach image

Provided by Lorraine of AZ

Categories Dessert

Time 3h10m

Yield 60 rugelach

Number Of Ingredients 12

1 cup unsalted butter, room temperature (2 sticks)
1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
2 3/4 cups flour
1 teaspoon salt
3/4 cup sugar
1 (3 1/2 ounce) package dried sour cherries, finely chopped (2/3 cup)
1/2 cup unsalted butter, melted (1 stick)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, beaten
granulated sugar

Steps:

To make the Dough: Beat butter and cream cheese in a large bowl. Add sugar and beat till fluffy. Mix in flour and salt. Gather dough into ball, gently knead until smooth and flour is incorporated.
Divide dough into 8 equal pieces. Flatten into discs and wrap in plastic wrap. Refrigerate one hour.
Preheat oven to 350 degrees F. To make the Filling: Mix all ingredients in a medium bowl and set aside.
Unwrap a disc of dough and roll into an 8" x 8" square on a lightly floured surface. Spread 1/8 of the filling (about 1/4 cup) onto center of dough with back of a spoon., leaving about 1/2-inch border on top and bottom.
Starting at top, carefully roll squares into a tight roll. Using a sharp knife slice roll into 3/4-inch slices, discarding the ends.
Place cookies on ungreased cookie sheet and repeat with remaining discs of dough. Brush each cookie with beaten egg. Sprinkle with sugar.
Bake in preheated oven about 20 minutes or until rugelach is golden. Cool on wire racks.
NOTE: The cherries and walnuts are both easily chopped, speparately, in the food processor.

Nutrition Facts : Calories 92.1, Fat 6, SaturatedFat 3.7, Cholesterol 19.5, Sodium 52.9, Carbohydrate 8.8, Fiber 0.2, Sugar 4.3, Protein 1