Cherry Nut Rugelach
By BobLongo
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)
Details
Preparation
Step 1
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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