Ingredients for Walnut And Dried Cherry Rugelach
- All Purpose Flour
- Unsalted Butter
- Whole Milk Cottage Cheese
- Salt
- Cherry Jam
- 1 cup walnuts, finely chopped
- Dried Cherries
- 1/4 cup granulated sugar
- Ground Cinnamon
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How to Make Walnut And Dried Cherry Rugelach
- Combine all dough ingredients in a food processor or blender until a smooth dough forms.
- Divide the dough into 4 equal pieces. Shape each piece into a 5-inch disk.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out each dough disk into an 8-inch circle, about 1/8-inch thick.
- Spread 2 tablespoons of your favorite cherry jam evenly over each circle.
- Sprinkle each circle evenly with 1/4 of the prepared walnuts and 1/4 of the dried cherries.
- Using a sharp knife or pizza cutter, cut each circle into 8 equal wedges.
- Starting from the wide end, tightly roll each wedge up from the outside edge, enclosing the filling.
- Place the rugelach point-side down onto a greased baking sheet.
- In a small bowl, combine the granulated sugar and cinnamon. Sprinkle evenly over the pastries.
- Bake for 30-35 minutes, or until the rugelach are golden brown and baked through.
- Let the rugelach cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
18g
Carbs
3g
