Best 4 Cherry Rugelach Recipes

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Indulge your sweet cravings with our exquisite Cherry Rugelach, a delightful pastry that combines flaky layers of dough with a vibrant cherry filling. This traditional Jewish delicacy is a beloved treat that holds a special place in many cultures. Our collection of recipes offers a variety of takes on this classic, ensuring that every palate finds its perfect match. From the traditional cream cheese filling to the unique flavors of chocolate and nuts, and the tantalizing tang of lemon, our Cherry Rugelach recipes cater to every taste preference. With step-by-step instructions and helpful tips, we guide you through the art of creating these delectable pastries, ensuring success in your baking endeavors. Whether you're a seasoned baker or a novice in the kitchen, our recipes empower you to craft stunning Cherry Rugelach that will impress your loved ones and elevate any occasion.

Let's cook with our recipes!

CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH



Chocolate Chip, Cherry and Walnut Rugelach image

Categories     Cookies     Chocolate     Fruit     Nut     Bake     Christmas     Cherry     Walnut     Winter     Chill     Bon Appétit

Yield Makes 32

Number Of Ingredients 14

Dough:
2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
Filling:
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup (about) whipping cream

Steps:

  • For dough:
  • Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • For filling:
  • Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
  • Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
  • Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)

CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH



Chocolate Chip, Cherry and Walnut Rugelach image

Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience.

Provided by Dave in Alpharetta

Categories     Dessert

Time 1h35m

Yield 32 cookies

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup whipping cream (approx)

Steps:

  • Dough:.
  • Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.).
  • Filling:.
  • Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
  • Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
  • Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).

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.

WALNUT AND DRIED CHERRY RUGELACH



Walnut and Dried Cherry Rugelach image

This recipe is from the Jewish Holiday Feasts cookbook and is a recipe for Purim. All times are guesstimates and do not include cool or chill time.

Provided by Ducky

Categories     Dessert

Time 1h10m

Yield 32 pieces

Number Of Ingredients 9

2 cups all-purpose flour
1/2 lb unsalted butter or 1/2 lb margarine, cut into small pieces,at room temperature (2 sticks or 16 Tbsp)
1/2 lb whole milk cottage cheese
1 pinch salt
1/2 cup cherry jam, whisked until smooth
1/2 cup chopped walnuts
1/2 cup chopped pitted dried cherries
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Combine dough ingredients in food processor or blender until smooth dough forms.
  • Divide dough into 4 pieces, forming each piece into a 5-inch disk.
  • Wrap each disk in plastic and refrigerate 3 hours or overnight.
  • Preheat overn to 375°F.
  • On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
  • Spread 2 Tbsp of jam onto each circle.
  • Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
  • Cut each circle into 8 wedges using a sharp knife or pastry wheel.
  • Starting with the outside edge, roll each wedge, enclosing the filling.
  • Place point side down onto greased cookie sheet.
  • Combine sugar and cinnamon and sprinkle onto each pastry.
  • Bake until golden brown, approximately 35 minutes.
  • Let pastries rest approximately 10 minutes before removing from cookie sheet.

Nutrition Facts : Calories 108.4, Fat 7, SaturatedFat 3.8, Cholesterol 15.2, Sodium 7.4, Carbohydrate 10.5, Fiber 0.4, Sugar 3.3, Protein 1.2

Tips for Perfect Cherry Rugelach:

- Use cold butter: This will help keep the dough flaky and prevent it from spreading too much while baking. - Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together. - Chill the dough before rolling it out: This will make it easier to work with and prevent it from sticking to your rolling pin. - Brush the dough with egg wash before baking: This will give the rugelach a golden brown color. - Bake the rugelach until they are golden brown: The baking time will vary depending on the size of your rugelach. - Let the rugelach cool before filling them: This will help prevent the filling from leaking out. - Use a variety of fillings: You can use any type of filling you like in your rugelach. Some popular fillings include cherry, apricot, and Nutella.

Conclusion:

Cherry rugelach are a delicious and easy-to-make pastry that are perfect for any occasion. They are made with a simple dough that is filled with cherry filling and then rolled up and baked. The result is a flaky, buttery pastry that is sure to please everyone. With a little creativity, you can experiment with different fillings and toppings to create your own unique rugelach. So next time you are looking for a sweet treat, give cherry rugelach a try. You won't be disappointed!

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