Cherry Rugelach Recipe – Buttery, Flaky, and Irresistible
There’s something truly special about cherry rugelach—a delicate, flaky pastry that combines the richness of a cream cheese dough with a sweet and slightly tart cherry-apricot filling. Whether you’re making them for the holidays, as a sweet treat with your afternoon coffee, or as a thoughtful homemade gift, cherry rugelach is a timeless pastry that never disappoints.
This cherry rugelach recipe is made with a buttery, cream cheese-based dough, rolled around a filling of dried cherries, apricot jam, and warm spices. The result? A melt-in-your-mouth pastry with layers of flavor and a crisp, golden-brown sugar topping.
So, if you’ve ever wondered how to make cherry rugelach, this step-by-step guide will walk you through the process. From mixing the dough to rolling and baking, you’ll have Cherry’s Famous Rugelach (or your own famous version) ready to enjoy in no time.
If you want precise, step-by-step instructions without all the Chef B’s stories, feel free to jump straight to the recipe card—no judgment, no backstory, just food! 😄
Jump to RecipeWhat is Rugelach?
Rugelach is a traditional Jewish pastry with roots in Eastern Europe. These small, crescent-shaped cookies are typically filled with fruit preserves, nuts, cinnamon, or chocolate. They are especially popular during Jewish holidays like Hanukkah but are enjoyed year-round as a delicious homemade treat.
Unlike standard cookie dough, rugelach dough is enriched with cream cheese and butter, giving it a uniquely tender, flaky texture that sets it apart from other pastries.
Why You’ll Love This Cherry Rugelach Recipe
- Rich, buttery dough: The cream cheese-based dough is soft, flaky, and easy to work with.
- Sweet and spiced cherry filling: The combination of dried cherries, apricot jam, cinnamon, and allspice creates a flavorful and slightly tangy filling.
- Perfectly crisp exterior: A light milk wash and sprinkle of sanding sugar give each pastry a golden, crunchy finish.
- Versatile and customizable: You can switch up the filling with nuts, chocolate, or different dried fruits.
How to Make Cherry Rugelach
Making homemade cherry rugelach may seem intimidating, but it’s actually quite simple if you follow these steps. The dough needs time to chill, so plan ahead for the best results.
Jump to RecipeStep 1: Make the Dough
The secret to the best cherry rugelach is in the dough. Using a food processor ensures everything is mixed evenly, but you can also do this by hand with a pastry cutter.
- In a food processor, pulse together the cream cheese, sugar, vanilla extract, almond extract, and salt until smooth.
- Add the flour and cold butter, then pulse until the mixture resembles coarse crumbs, with pea-sized pieces of butter remaining.
- Divide the dough into three portions, shape each into a flat disc, wrap in plastic, and chill for at least one hour.
Step 2: Prepare the Cherry Filling
The filling is what makes this cherry rugelach recipe shine. Dried cherries give a tart contrast to the sweetness of the apricot jam.
- Place the dried cherries in a microwave-safe bowl with ¼ cup of water. Cover with plastic wrap and pierce a small hole.
- Microwave for five minutes, then let cool. This softens the cherries and enhances their natural sweetness.
- Transfer to a food processor, add the apricot jam, cinnamon, allspice, and a pinch of salt, and pulse into a spreadable paste.
Step 3: Roll and Fill the Dough
Once the dough has chilled, it’s time to roll it out and shape the rugelach.
- Lightly flour your work surface and roll out each dough disc into a 9-inch round between two sheets of parchment paper.
- Transfer the dough rounds to the freezer for a few minutes to firm up before spreading the filling.
- Spread ⅓ of the cherry filling over each round, leaving a ½-inch border at the edges and a small 2-inch circle in the center.
- Using a sharp knife or pizza cutter, cut each round into 12 wedges, like slicing a pizza.
- Starting at the wide end, roll each wedge toward the pointed tip, forming a small crescent.
Step 4: Chill and Bake
Before baking, it’s essential to chill the rolled rugelach to help maintain their shape.
- Arrange the rugelach on a parchment-lined baking sheet, spacing them 2 inches apart.
- Refrigerate for 30 minutes to allow the dough to firm up before baking.
- Preheat your oven to 350°F and position the racks in the upper and lower thirds of the oven.
- Brush each rugelach with milk and sprinkle with sanding sugar for a crisp, golden finish.
- Bake for 30 minutes, rotating the pans halfway through, until the rugelach are golden brown.
- Transfer to a wire rack and let cool completely before serving.
Serving and Storage Tips
How to Serve Cherry Rugelach
- Enjoy these buttery pastries with coffee, tea, or hot chocolate.
- Serve as a dessert, afternoon snack, or part of a holiday cookie platter.
- Pair with a dollop of whipped cream or vanilla ice cream for an extra treat.
How to Store Rugelach
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for up to 2 weeks.
- Freezer: Freeze unbaked rugelach on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Variations and Customizations
Looking to put a twist on this cherry rugelach recipe? Here are some ideas:
- Nutty Cherry Rugelach: Add ½ cup chopped walnuts or pecans to the cherry filling for extra crunch.
- Chocolate-Cherry Rugelach: Spread melted chocolate over the dough before adding the cherry filling.
- Different Fruit Combinations: Swap out dried cherries for dried cranberries, figs, or apricots.
Cherry Rugelach
Equipment
- food processor For mixing the dough and filling.
- Rolling Pin To roll out the dough.
- Microwave-Safe Bowl: For softening the cherries.
- Plastic Wrap: To wrap and chill the dough.
- Sharp Knife or Pizza Cutter To cut dough into wedges.
- Baking Sheets: For baking the rugelach.
- Parchment Paper: To prevent sticking.
- pastry brush To apply milk before baking.
Ingredients
- 1 pckg cream cheese 8-oz package, at room temperature
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ tsp salt
- 2½ cups all-purpose flour plus more for dusting
- 2 sticks cold unsalted butter cut into pieces
- 1 cup dried cherries
- ⅔ cup apricot jam
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- 3 tbsps milk
- sanding sugar for decorating (optional)
Instructions
- Pulse the cream cheese, granulated sugar, both extracts, and ½ tsp of salt in a food processor until smooth. Add flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in a plastic. Chill for an hour.
- Make the FILLING: Put the dried cherries into a microwave-safe bowl with ¼ cup of water; cover with a plastic wrap and pierce with a knife. Microwave for 5 minutes, then uncover, and let cool. Transfer to the food processor; add the jam, cinnamon, allspice, and the remaining ¼ tsp of salt. Pulse to make a paste.
- Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into 9-inch round, transfer to the freezer while you roll out the next one.
- Spread ½ cup of filling on each dough round in a ring, leaving a ½-inch border and a 2-inch circle at the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange at 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.
- Position the racks in the upper and the lower thirds of the oven and preheat to 350°F. Brush the rugelach with milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, for about 30 minutes. Transfer to racks to cool completely.
Notes
Customizations:
- Nutty Rugelach: Add ½ cup chopped walnuts or pecans to the filling.
- Chocolate Variation: Replace the cherry filling with melted chocolate and chopped hazelnuts.
- Different Fruit Options: Substitute dried apricots, cranberries, or figs for cherries.
Serving Tips:
- Best served warm or at room temperature with tea, coffee, or hot chocolate.
Nutrition
FAQs About Cherry Rugelach
Q: Can I make cherry rugelach dough ahead of time?
A: Yes! The dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze it for up to 3 months.
Q: Can I use fresh cherries instead of dried cherries?
A: Dried cherries work best because they provide a concentrated flavor without excess moisture. If using fresh cherries, cook them down into a thick jam first.
Q: How do I prevent rugelach from unrolling during baking?
A: Make sure to chill the rolled rugelach for at least 30 minutes before baking. Also, roll the dough tightly and press the tip firmly against the pastry.
Q: Can I make cherry rugelach without a food processor?
A: Absolutely! You can mix the dough using a pastry cutter or your hands. For the filling, finely chop the cherries and mix everything in a bowl.
Chef B Final Thoughts
Whether you’ve been making cherry rugelach for years or are trying it for the first time, this recipe is simple, delicious, and guaranteed to impress. The contrast of flaky dough and fruity filling makes these pastries irresistible, perfect for any occasion.
It’s time to gather your ingredients and bake a batch of these delightful treats. You might just find yourself making them again and again.
Tried this recipe? Don’t forget to share your success stories and tag us in your cherry rugelach pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
