Cherry Rugelach

Yield: 24 cookies

Ingredients

Pastry

• 1 cup butter, softened
• 3 ounces cream cheese, softened
• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar

Filling

• 1 (10 ounce) package frozen (IQF) sweet cherries
• 2 tablespoons tart cherry juice concentrate
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 cup chopped walnuts
• Egg Wash (1 egg whisked with 2 tablespoons cold milk or water)
• Crystallized sugar

Instructions

Pastry

1. Beat together butter and cream cheese. Add flour and sugar; beat on low speed until crumbly, then knead until dough forms. Divide dough into thirds; chill 30 minutes.

Filling

1. Place frozen sweet cherries in a food processor; coarsely chop.
2. In medium saucepan, combine chopped cherries, tart cherry juice concentrate, sugar, cornstarch and water. Bring to boil, stirring constantly. Reduce heat; simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Chill for 30 minutes.
3. Roll one-third of dough on lightly floured surface into a 10 inch circle. Spread dough with one-third of cooled filling (approximately 1/3 cup). Cut circle into 8 wedge shape pieces. Roll up dough, beginning at wide end of each wedge.
4. Place cookies, tip side down, about 2 inches apart, on parchment-lined cookie sheet. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with sugar.
5. Bake in a 350 degrees F conventional oven for 15 minutes or until golden brown.
6. Transfer to a wire rack to cool.

Attribution

Recipe and photo used with permission from: Cherry Marketing Institute