Walnut and Dried Cherry Rugelach
Delight in the irresistible flavor of Walnut and Dried Cherry Rugelach, a traditional pastry with a modern twist. This recipe features a rich, buttery cream cheese dough rolled around a decadent filling of finely chopped walnuts, sweet-tart dried cherries, cinnamon, and sugar. Each bite delivers a perfect balance of flaky, tender pastry and a nutty, fruity richness, while a touch of coarse sugar on top adds a satisfying crunch. Perfect for casual snacking or elegant holiday treats, these crescent-shaped rugelach are surprisingly easy to make with simple techniques like rolling, brushing with melted butter, and an egg wash finish. Whether served with a warm cup of tea or wrapped up as a thoughtful homemade gift, these pastries are guaranteed to impress.
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Recipe Information
Ingredients
- 226 grams Cream cheese
- 226 grams Unsalted butter
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 75 grams Granulated sugar (for filling)
- 1 teaspoon Ground cinnamon
- 120 grams Walnuts (finely chopped)
- 120 grams Dried cherries (roughly chopped)
- 56 grams Unsalted butter (melted for brushing)
- 1 Egg yolk
- 1 teaspoon Milk
- 2 tablespoons Coarse sugar (for topping)
Instructions
In a mixing bowl, combine the cream cheese and butter (both at room temperature). Beat until light and creamy.
Gradually add the flour and salt to the butter mixture, stirring until just combined. Do not overmix.
Divide the dough into 3 equal portions, shape them into discs, wrap each in plastic wrap, and refrigerate for at least 2 hours or until firm.
In a small bowl, prepare the filling by mixing the granulated sugar, ground cinnamon, chopped walnuts, and dried cherries. Set aside.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a floured surface, roll out one disc of chilled dough into a 25 cm (10-inch) circle. Keep the other discs refrigerated until ready to use.
Brush the surface of the rolled-out dough lightly with melted butter.
Sprinkle one-third of the prepared filling evenly over the dough, leaving a small border around the edge.
Using a pizza cutter or sharp knife, cut the circle into 8 wedges, like a pizza.
Starting at the wide edge of each wedge, roll up tightly toward the point to form a crescent shape.
Place the rolled rugelach, point-side down, on the prepared baking sheet. Repeat with the remaining dough and filling.
In a small bowl, whisk the egg yolk with the milk to make an egg wash. Brush this over each rugelach, then sprinkle with coarse sugar.
Bake in the preheated oven for 20-25 minutes, or until golden brown and slightly puffed.
Allow the rugelach to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
