Cherry-almond filling

Time 17 minutes
Yields Makes about 1 1/4 cups to fill 3 rugelach pastry rolls
Cherry-almond filling

Toast the almonds in a 350-degree oven until lightly browned, about 8 minutes. Remove the nuts from the oven and let cool to room temperature. When the almonds have cooled, chop them. Set aside 1 tablespoon for sprinkling on top of the cookies.


In a small bowl, combine the remaining chopped almonds, the cherries, coconut, lemon zest and brown sugar.

From Times Test Kitchen Director Donna Deane.

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