Cherry Rugelach

Name: Cherry Rugelach
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 158 milliliters apricot jam; 227 grams package cream cheese, at room temperature; 121 grams dried cherries; 313 grams all-purpose flour, plus more for dusting; 67 grams granulated sugar; 0 teaspoons ground allspice; 0 teaspoons ground cinnamon; 3 Tbsps milk; 1 teaspoons salt; 2 sticks cold unsalted butter, cut into pieces; 1 teaspoon vanilla extract

Cherry Rugelach requires roughly 3 hours and 30 minutes from start to finish. For 33 cents per serving, you get a dessert that serves 36. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 128 calories. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Foodnetwork requires vanillan extract, butter, granulated sugar, and cherries.

Instructions

Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth.

Ingredients you will need

Granulated Sugar

Cream Cheese

Salt

Equipment you will use

Food Processor

Add the flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in plastic. Chill 1 hour.

Ingredients you will need

Butter

Dough

All Purpose Flour

Wrap

Put the dried cherries and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap and pierce with a knife. Microwave 5 minutes, then uncover and let cool.

Ingredients you will need

Dried Cherries

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Knife

Bowl

Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste.

Ingredients you will need

Allspice

Cinnamon

Salt

Jam

Equipment you will use

Food Processor

Let the dough soften slightly at room temperature.

Ingredients you will need

Dough

Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one.

Ingredients you will need

Roll

Spread 1/2 cup filling on each dough round in a ring, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.

Ingredients you will need

Spread

Dough

Roll

Equipment you will use

Baking Sheet

Knife

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.

Equipment you will use

Oven

Brush the rugelach with the milk and sprinkle with sanding sugar.

Ingredients you will need

Sanding Sugar

Milk

Bake, switching the pans halfway through, until golden, 30 minutes.

Equipment you will use

Oven

Transfer to racks to cool completely.

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

1teaspoons

almond extract 158milliliters

apricot jam 227grams

package cream cheese, at room temperature 121grams

dried cherries 313grams

all-purpose flour, plus more for dusting 67grams

granulated sugar 0teaspoons

ground allspice 0teaspoons

ground cinnamon 3Tbsps

milk 1teaspoons

salt 2sticks

cold unsalted butter, cut into pieces 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Rugelach. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "