CHERRY RUGELACH
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 36 cookies
Number Of Ingredients 13
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.
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Mary Arcega
[email protected]I would love to try this cherry rugelach recipe, but I don't have a food processor. Is there another way to make the dough?
Crocker Racing Stable
[email protected]These cherry rugelach are a bit pricey, but they are worth every penny. They are so delicious and perfect for a special occasion.
Cole Meyo
[email protected]I'm not a big fan of cherry rugelach, but I made these for my husband and he loved them. He said they were the best he's ever had.
Lisa Madrigal
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The cherry rugelach turned out amazing!
Mohsin Qurban
[email protected]These cherry rugelach are a bit too sweet for my taste, but they are still very good.
shelina shilpi
[email protected]I've tried several different cherry rugelach recipes and this one is by far the best. The dough is flaky and the filling is sweet and tart.
Harsh Kujur
[email protected]These cherry rugelach are a bit time-consuming to make, but they are definitely worth the effort. They are so delicious and perfect for any occasion.
Shakil Miah
[email protected]I made these cherry rugelach for a bake sale and they were a huge success. Everyone loved them!
Soltan Ahammad
[email protected]I would definitely recommend these cherry rugelach to anyone who loves a good pastry.
Kate Tipton
[email protected]These cherry rugelach are the perfect combination of sweet and tart. The dough is flaky and the filling is gooey and delicious.
Birendra Das
[email protected]I was a bit skeptical about making these cherry rugelach because I'm not a very experienced baker. But they were actually really easy to make and they turned out delicious!
Iano Kim
[email protected]I've made these cherry rugelach several times now and they always turn out perfect. The dough is flaky and the filling is sweet and tart.
Haizelle Castaneda
[email protected]These cherry rugelach were a hit at my last party! They were so easy to make and everyone loved them.