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Rugelach with Preserved Cherries

The filling for this traditional holiday cookies is A Canadian Foodie Original. This tender pastry filled with flavourful preserved cherries is an unexpected delight.
Course Cookie
Cuisine Canadian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 45
Author Valerie Lugonja

Ingredients

Ingredients for the dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 8 oz cream cheese , softened
  • 1/4 cup granulated sugar

Ingredients for the filling:

  • 1/4 cup brown sugar
  • ¼ cup granulated sugar plus 3 tablespoons
  • 1 teaspoon cinnamon , divided into 2 halves
  • 1 cup apricot preserves
  • 3/4 cup preserved sour cherries , chopped
  • 1 1/4 cups walnuts (1/4 lb), finely chopped
  • Milk or egg wash for brushing cookies

Special equipment:

  • parchment paper; a small offset spatula

Instructions

Instructions for Dough:

  1. Whisk together flour, salt, and sugar in a bowl
  2. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well
  3. Add flour mixture and stir with a wooden spoon, then use a flat spatula on the counter top, folding the dough gently onto itself until it forms or sticks into a ball
  4. Gather dough into a ball, cut into 4 portions (about 180g each) and wrap in plastic wrap
  5. Chill for one hour minimum, or longer, if required

Instructions for Filling:

  1. Line bottom of cookie sheet (preferably a jelly roll pan) with parchment paper
  2. Combine 1/4 cup of the granulated sugar, the brown sugar and ½ teaspoon of cinnamon (i put in 1 whole teaspoon), stir well; add the cherries and the nuts to the bowl, combine; portion out 4 equal parts and set aside
  3. On a floured board, roll each portion of dough into a 9 inch circle; spread each with 2 Tablespoons of strained apricot preserves using a small off set spatula
  4. Sprinkle with 1/4 of the entire filling, pressing the filling lightly into the dough on top of the preserves
  5. Cut the circle into quarters, then each quarter into thirds to have 12 equal wedges
  6. Starting with the wide edge, roll up each cookie, placing point tucked under on the parchment lined baking sheet
  7. Chill for at least 30 minutes and up to one hour
  8. Put oven rack in middle position and preheat oven to 350°F
  9. Brush each cookie with egg wash or milk (I used egg)
  10. Combine 3 tablespoons granulated sugar with 1/2 teaspoon cinnamon; sprinkle on cookies
  11. Bake for 15 to 20 minutes, until lightly browned; remove to wire rack and cool
  12. Store in air tight container