Cherry-Nut Rugalach

36
Servings
45m
Prep Time
15m
Cook Time
1h
Ready In

Recipe: #32752

June 25, 2019



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Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (27.8 g)
  • Calories 101.2
  • Total Fat - 7.1 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 16.2 mg
  • Sodium - 53.4 mg
  • Total Carbohydrate - 8.7 g
  • Dietary Fiber - 0.4 g
  • Sugars - 3 g
  • Protein - 1.2 g
  • Calcium - 7.1 mg
  • Iron - 0.2 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step 1

For filling, combine dried cherries and/or apricots, the 1/4 cup sugar, and the water in a small saucepan.

Step 2

Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally.

Step 3

Remove from heat and stir in kirsch, if desired; cool. Stir in walnuts.

Step 4

For pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer on medium speed until combined.

Step 5

Add flour and the 2 tablespoons sugar; beat on low speed until crumbly, then knead until a dough forms.

Step 6

Divide dough into thirds.

Step 7

Roll one-third of the dough on a lightly floured surface into a 9-inch circle.

Step 8

Spread the dough with one-third of the cooled filling.

Step 9

Cut circle into 12 wedge-shape pieces.

Step 10

Beginning at wide end of each wedge, roll up dough.

Step 11

Place cookies, tip side down, about 2 inches apart on a greased cookie sheet.

Step 12

Repeat with remaining dough and filling.

Step 13

Brush each cookie with some milk and, if desired, sprinkle with sugar.

Step 14

Bake in a 350 degree F oven for 15 minutes or till golden brown.

Step 15

Transfer to wire racks and cool.

Tips & Variations


No special items needed.

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