Cherry Nut Rugelach

Cherry Nut Rugelach
Cherry Nut Rugelach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup dried cherries and/or dried apricots, finely snipped

  • 1/4

    cup sugar

  • 1/4

    cup water

  • 2

    teaspoons kirsch (optional)

  • 1/2

    cup finely chopped walnuts

  • 1

    cup butter (no substitutes), softened

  • 1

    3-ounce package cream cheese, softened

  • 2

    cups all-purpose flour

  • 2

    tablespoons sugar

  • Milk

  • Sugar (optional)

Directions

For filling, combine dried cherries and/or apricots, the 1/4 cup sugar, and the water in a small saucepan. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Remove from heat and stir in kirsch, if desired; cool. Stir in walnuts. For pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer on medium speed until combined. Add flour and the 2 tablespoons sugar; beat on low speed until crumbly, then knead until a dough forms. Divide dough into thirds. Roll one-third of the dough on a lightly floured surface into a 9-inch circle. Spread the dough with one-third of the cooled filling. Cut circle into 12 wedge-shape pieces. Beginning at wide end of each wedge, roll up dough. Place cookies, tip side down, about 2 inches apart on a greased cookie sheet. Repeat with remaining dough and filling. Brush each cookie with some milk and, if desired, sprinkle with sugar. Bake in a 350 degree F oven for 15 minutes or till golden brown. Transfer to wire racks and cool. Makes 36 cookies.

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