Cherry-Nut Rugelach

Rugelach is a decadent treat, and the best ones are almost always homemade. Typically they are filled with raisins, chocolate, or cinnamon and sugar, but this version goes in another direction and takes full advantage of the tangy-sweet flavor of cherry preserves.

SECRET INGREDIENT: cherry preserves

Rugelach is a decadent treat, and the best ones are almost always homemade. Typically they are filled with raisins, chocolate, or cinnamon and sugar, but this version goes in another direction and takes full advantage of the tangy-sweet flavor of cherry preserves.

FACTOID:

Need cookies on hand for the holidays? Make a batch or two of these rugelach. Cool completely, then freeze in zip-close freezer bags for up to 3 months. Thaw before serving.

Quick look

  • prep 45 min    cook 20 min

IngredientsNumber of servings: Makes 4 dozen

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cherry preserves
  • 1 cup very finely chopped walnuts

    How to make it   1 hour, 5 minutes

  • 1

    Combine the butter and cream cheese in a medium bowl. With an electric mixer, beat on high speed until light, 1 to 2 minutes.

  • 2

    Add the sugar and beat on medium, stopping to scrape down the bowl, until combined, 1 to 2 minutes. Stop the mixer and add the flour and salt and mix on low speed until a rough dough forms, about 2 minutes.

  • 3

    Turn the dough out onto a lightly floured surface and knead until smooth, 4 or 5 times.

  • 4

    Divide the dough into 8 pieces and form into balls. Flatten each ball into a 3-inch disk and wrap in plastic. Chill at least 3 hours or overnight.

  • 5

    Preheat the oven to 350°F.

  • 6

    Remove from the refrigerator and, working a disk at a time, roll the dough between pieces of floured wax paper to a 7-inch-diameter circle. Remove the wax paper and spread each disk with 4 teaspoons of the preserves and 2 tablespoons of the nuts.

  • 7

    Cut each circle into six wedges. Starting at the outside edge, roll each wedge up tightly jellyroll–style. Place rolls, tip pointing down, on an ungreased baking sheet and form into crescent shapes.

  • 8

    Bake until lightly browned, 20 to 22 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes. Loosen the cookies with a small spatula, if necessary. Store in an airtight container until ready to serve.

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