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Sour cherry rugelach

Time 1 hour 30 minutes
Yields Makes about 5 dozen cookies
Sour cherry rugelach

Dough

1

In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and cream cheese until combined. Add the sugar and continue to beat until light and fluffy, 3 to 4 minutes. Beat in the salt, then slowly beat in the flour until thoroughly combined to form the dough.

2

Divide the dough into 8 equal pieces. Flatten the pieces into disks and wrap in plastic wrap. Refrigerate until well-chilled, at least 1 hour.

Filling and assembly

1

Heat oven to 350 degrees. In a medium bowl, stir together the sugar, chopped cherries, walnuts, butter, cinnamon and allspice to make the filling.

2

Unwrap one of the dough disks onto a lightly floured surface. Roll the dough into an 8-inch square. Spread one-eighth of the filling (about one-fourth cup) onto the center of the dough with the back of a spoon, leaving about a one-half-inch border on the top and bottom of the dough.

3

Starting at the top, carefully roll the square into a tight roll like a jelly roll. Using a sharp knife, slice the roll crosswise into three-fourths-inch pieces, discarding the ends.

4

Place the cookies on an ungreased cookie sheet and repeat with the remaining dough disks. Brush each cookie with beaten egg, then sprinkle with the sanding sugar.

5

Bake until rugelach are golden brown, about 20 minutes.

Submitted by Leah Koch of Los Angeles.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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