Rugelach is a filled pastry that is shaped similarly to a croissant. It’s commonly found in bakeries of Israel. And you’ll likely find it in Jewish bakeries and delicatessens in the United States too. Chocolate is a common flavor for rugelach. But these cherry rugelach are super delicious too.
How to make Cherry Rugelach:
The full, printable recipe is at the end of this post. First make the pastry. It’s a mix of butter, cream cheese, flour and sugar. Knead it together into a ball, and then set it aside while you prepare the cherry filling. Chop frozen cherries. Simmer them in a saucepan along with sugar and cornstarch until thickened. Stir in walnuts, and then let the mixture cool. Roll out 1/3rd of the dough into a circle. Spread the cherry mixture on top.
Cut the circle into 8 wedges. Roll up each wedge from the wide end to the tip.
Place the rugelach tip-side-down on a baking sheet. It’s easier to clean up if your baking sheet is lined with parchment paper! Brush each with egg wash (egg mixed with water), and then sprinkle sugar on top too.
Bake for 15 to 20 minutes, until golden brown. Repeat with the remaining 2/3rds of the dough and cherry filling.
The cream cheese pastry for these cherry rugelach is soft and tender and so flaky and delicious. The cherry filling is yummy too. Store these in a covered container at room temperature for up to 3 days. They also freeze well. Just store them in a well-sealed container for up to 3 months. Be sure to try my recipe for Chocolate Raspberry Rugelach too. Enjoy!
