Cherry-Walnut Rugelach

Preparation

1 For the dough: In a large bowl with electric mixer, beat butter and cream cheese on medium-high speed until fluffy. Add sugar and beat until everything is mixed well. Reduce mixer speed to low and beat in flour and salt.

2 Gather the dough on a lightly floured work surface and into a ball. Dough into 8 equal parts. Gather each piece into a ball, then flatten into discs. Disc Cover with plastic wrap and for the past one hour in the refrigerator or up to 24 hours.

3 Make the filling: In a medium bowl, combine sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.

Furnace 4 Preheat oven to 350 ° F. Working with one disk of dough at a time, roll lightly floured surface with a wave of 8 inches. Sprinkle about 3 tablespoons of the filling on the dough so that half inch around the edge guest. Divide the dough into 8 equal parts. From the wide edge, roll each part. Arrange the cookies, moon-shaped train rolled into ungreased baking sheets, put them down tilt by about 1 inch apart side. Repeat with the remaining dough disk.

5 Brush brush the rugelach with the egg mixture and sprinkle with sugar. Bake until golden, about 20 minutes. Ask Leave to cool the baking sheet on a rack for about 5 minutes, then transfer the rugelach to rust and cool completely.

Recipe Notes

• Keep rugleach in an airtight container between layers of wax paper cooked at room temperature up to 5 days or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze raw Rugelach on a baking sheet until firm, then transfer to a resealable plastic freezer bags; is not required to thaw before cooking.
• Drying dapper in these rugelach, but you can also raisins or dried cranberries, chopped apricots or cherries.