Cherry Rugelach
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Vanilla Extract1 tsp
Almond Extract3 tsp
Salt1 cup
Dried Cherry2 cup
Apricot Jam1 tsp
Ground Cinnamon1 tsp
Ground Allspice3 tbsps
MilkDirections:
1
Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth
2
Add the flour and butter; pulse until the butter is in pea-size pieces
3
Divide the dough into 3 pieces; pat into disks and wrap in plastic
4
Chill 1 hour
5
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
6
Microwave 5 minutes, then uncover and let cool
7
Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste
8
Let the dough soften slightly at room temperature
9
Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one
10
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
11
Using a sharp knife, cut each round into 12 wedges
12
Starting at the wide end, roll each wedge toward the point
13
Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes
14
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F
15
Brush the rugelach with the milk and sprinkle with sanding sugar
16
Bake, switching the pans halfway through, until golden, 30 minutes
17
Transfer to racks to cool completely
18
Photograph by Andrew Purcell