Best Walnut And Dried Cherry Rugelach Recipes

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CHERRY RUGELACH



Cherry Rugelach image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 36 cookies

Number Of Ingredients 13

1 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 teaspoon salt
2 1/2 cups all-purpose flour, plus more for dusting
2 sticks cold unsalted butter, cut into pieces
1 cup dried cherries
2/3 cup apricot jam
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 tablespoons milk
Sanding sugar, for decorating (optional)

Steps:

  • Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth. Add the flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in plastic. Chill 1 hour.
  • Make the filling: Put the dried cherries and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap and pierce with a knife. Microwave 5 minutes, then uncover and let cool. Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste.
  • Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one.
  • Spread 1/2 cup filling on each dough round in a ring, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush the rugelach with the milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, 30 minutes. Transfer to racks to cool completely.

CHERRY RUGELACH WITH CARDAMOM SUGAR



Cherry Rugelach With Cardamom Sugar image

These tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you're so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months. (Watch Melissa Clark make her cherry rugelach.)

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 4 dozen rugelach

Number Of Ingredients 15

1 (8-ounce/225-gram) package cream cheese, softened
1 cup/225 grams unsalted butter (2 sticks), softened
1/4 cup/50 grams granulated sugar
1 teaspoon vanilla extract
2 cups/255 grams all-purpose flour, plus more for rolling
1/2 teaspoon fine sea salt
Nonstick cooking spray (optional)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar, firmly packed
1 3/4 teaspoons ground cardamom
1/4 teaspoon ground cinnamon
3/4 cup/75 grams walnuts, coarsely chopped (optional)
1/2 cup dried cherries, coarsely chopped
1/2 cup/120 milliliters cherry preserves or jam
Milk, for brushing

Steps:

  • Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
  • Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
  • Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
  • Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
  • On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
  • Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
  • Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
  • Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
  • When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
  • Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

WALNUT AND BROWN-SUGAR RUGELACH



Walnut and Brown-Sugar Rugelach image

The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 32

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
2 tablespoons granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 large egg, lightly beaten
1 cup walnuts, finely chopped
1/2 cup packed light-brown sugar

Steps:

  • In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
  • Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.
  • Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.
  • Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.
  • Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.

Nutrition Facts : Calories 142 g, Fat 10 g, Protein 2 g

CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH



Chocolate Chip, Cherry and Walnut Rugelach image

Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience.

Provided by Dave in Alpharetta

Categories     Dessert

Time 1h35m

Yield 32 cookies

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup whipping cream (approx)

Steps:

  • Dough:.
  • Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.).
  • Filling:.
  • Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
  • Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
  • Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).

RUGELACH



Rugelach image

This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.

Provided by Jackie

Categories     Desserts     Cookies     Nut Cookie Recipes     Walnut

Time 3h17m

Yield 48

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
⅓ cup sour cream
½ cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
½ cup raisins

Steps:

  • Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
  • Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
  • Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
  • Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
  • Preheat oven to 350 degrees F (180 degrees C).
  • After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
  • Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g

EASY RUGELACH



Easy Rugelach image

Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled for hours before it is rolled out and filled with apricot preserves, currants, walnuts, and raisins -- helps produce an extra-flaky crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

2 cups unbleached all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 package (8 ounces) cream cheese, room temperature
1/2 cup
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup apricot preserves
1 cup (5 ounces) finely chopped toasted walnuts
1 cup currants
1/2 cup golden raisins, coarsely chopped
3 tablespoons heavy cream

Steps:

  • Whisk together flour and salt in a medium bowl. With an electric mixer on medium speed, beat butter and cream cheese until combined. Reduce speed to low. Add flour mixture; beat to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Chill until firm, about 6 hours or up to overnight.
  • Preheat oven to 325 degrees. Whisk together sugar, cinnamon, and nutmeg. Divide dough into quarters. Working with one piece at a time, roll out dough on a lightly floured surface to an 8-by-12-inch rectangle. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and about 2 tablespoons sugar mixture. Starting with a long side, tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
  • Brush each log with cream, dividing evenly; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1-inch-thick slices. Rugelach can be stored at room temperature in an airtight container up to 2 days.

WALNUT AND DRIED CHERRY RUGELACH



Walnut and Dried Cherry Rugelach image

This recipe is from the Jewish Holiday Feasts cookbook and is a recipe for Purim. All times are guesstimates and do not include cool or chill time.

Provided by Ducky

Categories     Dessert

Time 1h10m

Yield 32 pieces

Number Of Ingredients 9

2 cups all-purpose flour
1/2 lb unsalted butter or 1/2 lb margarine, cut into small pieces,at room temperature (2 sticks or 16 Tbsp)
1/2 lb whole milk cottage cheese
1 pinch salt
1/2 cup cherry jam, whisked until smooth
1/2 cup chopped walnuts
1/2 cup chopped pitted dried cherries
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Combine dough ingredients in food processor or blender until smooth dough forms.
  • Divide dough into 4 pieces, forming each piece into a 5-inch disk.
  • Wrap each disk in plastic and refrigerate 3 hours or overnight.
  • Preheat overn to 375°F.
  • On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
  • Spread 2 Tbsp of jam onto each circle.
  • Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
  • Cut each circle into 8 wedges using a sharp knife or pastry wheel.
  • Starting with the outside edge, roll each wedge, enclosing the filling.
  • Place point side down onto greased cookie sheet.
  • Combine sugar and cinnamon and sprinkle onto each pastry.
  • Bake until golden brown, approximately 35 minutes.
  • Let pastries rest approximately 10 minutes before removing from cookie sheet.

Nutrition Facts : Calories 108.4, Fat 7, SaturatedFat 3.8, Cholesterol 15.2, Sodium 7.4, Carbohydrate 10.5, Fiber 0.4, Sugar 3.3, Protein 1.2

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