Sour Cherry Rugelach
Rugelach are pastry-like cookies that feature a rich, tender dough wrapped around a dried fruit filling. Our dough is spiced with cardamom and “folded” three times, similar to a puff pastry, to give the baked cookies a delicate flakiness. Additional spices add warm flavor and fragrance to the sweet-tart filling. We preferred the chunky texture of apricot preserves, but smoother-textured apricot jam worked well, too.
tablespoons (2 sticks) salted butter, cut into 16 pieces, chilled
8-ounce package cream cheese, cut into 16 pieces, chilled
01To make the dough, in a stand mixer with the paddle attachment, beat the butter, cream cheese and white sugar on low until smooth, scraping the bowl as needed, about 2 minutes. Add 1 teaspoon of the cardamom, ½ teaspoon salt and the vanilla. Beat until combined. Add the flour and beat on medium-low until the mixture comes together in a rough ball, about 30 seconds.
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