Get ready to embark on a delectable journey through Jewish culinary tradition with these irresistible Apple and Tart Cherry Rugelach! Imagine biting into a perfectly flaky, buttery pastry filled with sweet-tart cherries and warm apple filling, each crescent telling a story of generations of baking love. These mouthwatering cookies are not just a dessert; they're a celebration of flavor, texture, and cultural heritage that will transport your taste buds to a world of pure deliciousness.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Jewish
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup apple filling
- 1 cup tart cherry preserves
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- In a large mixing bowl, combine softened butter and cream cheese. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add sugar and vanilla extract to the butter mixture, continuing to mix until well incorporated and slightly fluffy.
- Gradually add flour and salt to the mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out each chilled dough disk into a 12-inch circle, approximately 1/8 inch thick.
- Spread half of the apple filling evenly across the first dough circle, leaving a small border around the edges.
- Sprinkle half of the chopped nuts over the apple filling, then drizzle with tart cherry preserves.
- Using a pizza cutter or sharp knife, divide the circle into 12 equal wedges, like a pizza.
- Starting from the wide edge, roll each wedge towards the center point to create a crescent-shaped cookie.
- Place the rolled rugelach on the prepared baking sheets, spacing them about 1 inch apart.
- Repeat the process with the second dough disk, creating another batch of 12 rugelach.
- Optional: Brush the tops of the rugelach with an egg wash for a golden, shiny finish.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, and serve. Store in an airtight container for up to 5 days.
Tips
- Keep your ingredients cold: Ensure butter and cream cheese are softened but not warm to achieve the perfect dough texture.
- Don't skip the chilling time: Refrigerating the dough helps prevent spreading and maintains the rugelach's beautiful shape.
- Roll the dough evenly: Aim for a consistent 1/8-inch thickness to ensure uniform baking.
- Use parchment paper: This prevents sticking and helps achieve a beautiful golden bottom.
- Watch the baking time carefully: Rugelach can quickly go from golden to over-browned, so keep a close eye on them.
- Experiment with fillings: While this recipe uses apple and cherry, feel free to try different preserves and nut combinations.
- Cool completely before storing: This helps maintain the crisp texture and prevents sogginess.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
