Sour Cherry Rugelach Recipes

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SOUR CHERRY RUGELACH



Sour Cherry Rugelach image

This cookie was submitted to the LA Times for their cookie contest. I love sour cherry sweets and immediately grabbed the recipe off my computer. Rugelach are dough pastries which are wrapped around a tasty filling, often a nut filling. These are rolled a little differently than most. There are many variations of filling, but this one really tickles my taste buds.

Provided by Lorraine of AZ

Categories     Dessert

Time 3h10m

Yield 60 rugelach

Number Of Ingredients 12

1 cup unsalted butter, room temperature (2 sticks)
1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
2 3/4 cups flour
1 teaspoon salt
3/4 cup sugar
1 (3 1/2 ounce) package dried sour cherries, finely chopped (2/3 cup)
1/2 cup unsalted butter, melted (1 stick)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, beaten
granulated sugar

Steps:

  • To make the Dough: Beat butter and cream cheese in a large bowl. Add sugar and beat till fluffy. Mix in flour and salt. Gather dough into ball, gently knead until smooth and flour is incorporated.
  • Divide dough into 8 equal pieces. Flatten into discs and wrap in plastic wrap. Refrigerate one hour.
  • Preheat oven to 350 degrees F. To make the Filling: Mix all ingredients in a medium bowl and set aside.
  • Unwrap a disc of dough and roll into an 8" x 8" square on a lightly floured surface. Spread 1/8 of the filling (about 1/4 cup) onto center of dough with back of a spoon., leaving about 1/2-inch border on top and bottom.
  • Starting at top, carefully roll squares into a tight roll. Using a sharp knife slice roll into 3/4-inch slices, discarding the ends.
  • Place cookies on ungreased cookie sheet and repeat with remaining discs of dough. Brush each cookie with beaten egg. Sprinkle with sugar.
  • Bake in preheated oven about 20 minutes or until rugelach is golden. Cool on wire racks.
  • NOTE: The cherries and walnuts are both easily chopped, speparately, in the food processor.

Nutrition Facts : Calories 92.1, Fat 6, SaturatedFat 3.7, Cholesterol 19.5, Sodium 52.9, Carbohydrate 8.8, Fiber 0.2, Sugar 4.3, Protein 1

CHERRY RUGELACH



Cherry Rugelach image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 36 cookies

Number Of Ingredients 13

1 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 teaspoon salt
2 1/2 cups all-purpose flour, plus more for dusting
2 sticks cold unsalted butter, cut into pieces
1 cup dried cherries
2/3 cup apricot jam
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 tablespoons milk
Sanding sugar, for decorating (optional)

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



Cherry Rugelach With Cardamom Sugar image

These tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you're so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months. (Watch Melissa Clark make her cherry rugelach.)

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 4 dozen rugelach

Number Of Ingredients 15

1 (8-ounce/225-gram) package cream cheese, softened
1 cup/225 grams unsalted butter (2 sticks), softened
1/4 cup/50 grams granulated sugar
1 teaspoon vanilla extract
2 cups/255 grams all-purpose flour, plus more for rolling
1/2 teaspoon fine sea salt
Nonstick cooking spray (optional)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar, firmly packed
1 3/4 teaspoons ground cardamom
1/4 teaspoon ground cinnamon
3/4 cup/75 grams walnuts, coarsely chopped (optional)
1/2 cup dried cherries, coarsely chopped
1/2 cup/120 milliliters cherry preserves or jam
Milk, for brushing

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.

RUGELACH



Rugelach image

These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)

Provided by Emily Weinstein

Categories     dessert

Time 4h

Yield 36 cookies

Number Of Ingredients 13

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

Steps:

  • To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
  • Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
  • Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
  • To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
  • Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
  • To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
  • Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
  • Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
  • Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
  • To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
  • Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams

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