Cherry Almond Rugelach Recipes

CHERRY ALMOND RUGELACH

Steps:

• Combine butter, cream cheese, almond flavoring, 1/4 teaspoon nutmeg and salt in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.
• Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.
• Heat oven to 375ºF. Line cookie sheet with parchment paper; set aside.
• Place sugar, jam and 1 teaspoon nutmeg in food processor bowl fitted with metal blade; pulse until smooth.
• Roll out dough, on lightly floured surface, to 13-inch circle, about 1/8 inch thick. Spread jam mixture evenly over dough, leaving 1/2-inch border around edges. Sprinkle chopped almonds and dried cherries over jam.
• Cut circle into 16 wedges. Roll up each wedge, beginning at wide end. Place cookies onto prepared cookie sheets. Bake 18-20 minutes or until edges of cookies just begin to brown. Cool completely. Dust with powdered sugar, if desired.

CHERRY, CHOCOLATE, AND ALMOND RUGELACH

Steps:

• 1. This dough is easier to make using a food processor or a stand mixer, but it can also be made by hand using a pastry cutter or two knives. It will just take a lot longer. Combine the cream cheese, butter, and confectioners' sugar then mix together.
• 2. Add in the lemon zest, then the almond and vanilla extracts. Mix until incorporated.
• 3. Slowly mix in the flour until the dough comes together in a soft ball.
• 4. Wrap the dough in plastic wrap and refrigerate until well chilled and firm, at least 2 hours.
• 5. When you are ready to make the cookies, preheat the oven to 350˚F (180˚C). Line two baking sheets with parchment paper.
• 6. Working with half of the dough at a time, transfer to a floured work surface and flatten into a disc. Use a floured rolling pin to roll the dough out into a thin round about 12 to 13 inches in diameter.
• 7. Spread half of the cherry jam in an even layer over the first portion of dough. Using a pizza cutter, slice the dough into 16 equal triangles. Sprinkle half of the chopped chocolate evenly over the jam, followed by the chopped nuts.
• 8. Working with one triangle at a time, roll up each piece of dough into a crescent shape, starting from the wide end so that the tip is on the outside.
• 9. Place the shaped cookies on the prepared baking sheets, seam side down. Repeat with the remaining disc of dough and the remaining filling.
• 10. Once all the cookies have been shaped and are on the baking sheets, lightly brush the cookies with a bit of heavy cream. Combine the sugar and cinnamon in a small bowl and whisk together to make cinnamon-sugar. Sprinkle lightly over the cookies.
• 11. Bake the rugelach until golden, about 22 to 24 minutes. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

RUGELACH

Steps:

• Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
• On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

CHERRY RUGELACH

Steps:

• Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth. 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.
• Make the filling: 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. Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste.
• Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one.
• 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.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush the rugelach with the milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, 30 minutes. Transfer to racks to cool completely.

CHERRY RUGELACH WITH CARDAMOM SUGAR

Steps:

• Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
• Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
• Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
• Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
• On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
• Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
• Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
• Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
• When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
• Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

CHERRY ALMOND RUGELACH

Steps:

• Add the butter, cream cheese, and sugar to the bowl of a standing mixer fitted with the paddle. Beat on low speed just to combine, then beat on high speed, stopping to scrape down the sides of the bowl a couple of times, until very light and fluffy, about 4 minutes. Add the vanilla and beat to mix.
• In a separate bowl, use a wire whisk to mix the flour and salt. Add to the mixing bowl and beat on low speed just long enough to incorporate the ingredients together.
• Spread two pieces of plastic wrap out on the counter. Scoop half the dough on each piece of plastic wrap, shaping each into a disk that's approximately 8-inches in diameter. Wrap dough tightly and refrigerate for at least 2 hours, preferably overnight.
• Lay a sheet of parchment paper that's approximately the size of a cookie sheet (half sheet pan) out on a work surface and dust the surface of the parchment with flour. Remove one piece of dough from the refrigerator and set it in the center of the parchment. Dust the top lightly with flour and roll out into a rectangle that's approximately 14 inches by 10 inches and 1/4-inch thick. To keep the dough from sticking, periodically, dust the surface with flour, lay another sheet of parchment paper over the top, and flip the whole thing over. Peel off the top sheet of paper, dust with more flour and continue rolling. Alternatively, run a large flat metal spatula under the dough every once in a while to keep the bottom from sticking.
• Slide the dough, still resting on the parchment, onto a cookie sheet and cover with another piece of parchment paper. Repeat with the other half of the dough, sliding it on top of the first rolled out sheet of dough. Cover the top sheet of dough with another piece of parchment paper and place in the refrigerator for 30 minutes.
• While the dough chills, dump the almonds into the bowl of a food processor and pulse until there are no pieces larger than a pea.
• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove the sheets of dough from the refrigerator.
• Work with one piece of dough at a time. Using a pizza wheel or pastry wheel, trim the edges of the dough so you have (mostly) straight sides. Spread half the cherry preserves over the surface of the dough and sprinkle evenly with half the chopped almonds. Cut the dough in half lengthwise so that you have two long strips of dough.
• Working with one strip of dough at a time, cut the dough vertically into rectangles that are approximately 2-inches wide. Aim for 10-12 rectangles per strip of dough. Using a spatula, separate one rectangle away from the rest of the dough and roll it up. Place seam side down on the parchment lined baking sheet and repeat with the rest of the dough.
• Use a pastry brush to brush egg white over the tops of all the cookies. Sprinkle with turbinado or sanding sugar.
• Bake the cookies for 20 - 25 minutes, just until they are barely beginning to brown on the top. Set the baking sheet on a wire rack and let the cookies cool completely. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 6 weeks.

RUGELACH

Steps:

• Make the dough:
• Combine the butter and flour in the bowl of a food processor and process until the chunks of butter are broken up and the mixture has taken on the consistency of wet sand, about 30 seconds.
• Transfer the butter-flour mixture to a large mixing bowl and add the salt, cream cheese, and sour cream. Mix the ingredients together vigorously with your hands, breaking up the cream cheese and working it into the f lour with your fingers until the mixture is crumbly and only pea-size chunks of the cream cheese remain.
• Turn out the dough onto a sheet of aluminum foil, press it down slightly into a thick disk, and wrap it very tightly in the foil. Refrigerate it for at least 20 minutes or overnight. Meanwhile, make the filling.
• Make the cherry-almond filling:
• Combine the cherries, sugar, water, and salt in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until syrupy, about 5 minutes.
• Remove from the heat and add the almond extract. Let the mixture rest until it's cool enough to handle. Place the almonds in the bowl of a food processor and process until crushed, about 10 seconds. Transfer the almonds to a bowl and add the reserved cherry mixture to the food processor; process until the mixture has a jam-like consistency, scraping down the sides of the machine as necessary. Add the almonds back in and process for a few seconds, until all the ingredients are thoroughly combined. The filling can be stored in the freezer for up to 2 months.
• Make the chocolate-hazelnut filling:
• Combine all the filling ingredients in the bowl of a food processor and process until crumbly. The filling can be stored in the freezer for up to 2 months.
• Make the apricot filling:
• Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using. The filling can be stored in the freezer for up to 2 months.
• Shape, fill, and bake the rugelach:
• Preheat the oven to 350°F. Line a 10-by-15-inch baking sheet with parchment paper, grease it with oil or cooking spray, and sprinkle it with a small handful of decorative sugar.
• Unwrap the dough and divide it into 2 equal-size portions. On a well-floured surface, press and work one of the dough portions into a ball, then press the ball into a disk that's about 3/4 inch thick. The dough will be very firm at first and may crack around the edges, so keep working it and bringing the cracks together until you have a smooth-sided disk, adding more flour as needed to keep your hands from sticking to the dough.
• Roll out the dough into a 10- to 12-inch circle of even thickness. Fold the circle into a half moon and use a knife or dough cutter to trim away any uneven or protruding edges, then unfold the dough so it's a circle again.
• If you're using the chocolate-hazelnut filling, brush a little of the egg wash over the dough. Use a spatula to spread a heaping cup of the filling of your choice evenly over the dough. Then use a dough cutter or pizza cutter to cut the circle into 16 equal-size wedges, just as you would a pizza.
• Then, working with one wedge at a time, roll a wedge up to make the rugelach, starting with the wide end and rolling toward the pointy end. Transfer the rugelach to the prepared baking sheet. Repeat with the remaining dough and filling.
• Brush the tops of the rugelach with the egg wash, sprinkle lightly with more decorative sugar, and bake, rotating the tray 180 degrees halfway through cooking, until the pastries are light golden brown, 15 to 20 minutes.