Cherry Almond Cream Cheese

Cherry almond rugelach has become a beloved treat in my kitchen the perfect cookie for when I crave something both flaky and irresistibly fruity This flaky cream cheese dough wraps around a twirl of tart cherry jam and crunchy roasted almonds for a nostalgic cookie that tastes like a rolled up tart

The first time I baked these was for a holiday cookie swap and now my friends ask for them every year I love how the cherry almond combo brightens up dreary winter days

Ingredients

• Unsalted butter: Softens the dough for a rich flaky texture Choose high quality butter for best flavor
• Cream cheese: The secret to that melt in your mouth tangy softness Full fat works best
• Granulated sugar: Delicately sweetens and moistens the dough Go for extra fine if possible
• Table salt or kosher salt: Balances sweetness and lets the flavors shine Use kosher for a lighter hand
• Pure vanilla extract: Warms up all the flavors Look for pure not imitation
• All purpose flour: Classic backbone of the dough Unbleached flour gives a great result
• Cherry preserves: Delivers tartness and jammy fruity pockets in every bite Try to use preserves with real fruit pieces for texture
• Roasted salted almonds: Roasty and savory crunch Chop them yourself for fresher taste and control over size
• Large egg white: Makes a shiny crisp topping and helps sugar stick Use the freshest egg possible
• Turbinado or sanding sugar: Gives a sweet crunchy finished look Look for large glittery crystals

Step by Step Instructions

Make the Creamy Dough:

In a mixing bowl combine butter cream cheese sugar salt and vanilla Use an electric mixer beat on low to combine then on high until the mixture is very light and fluffy This will take about four minutes and the lightness ensures the rugelach is tender

Add and Mix Flour:

Add flour to the mixture Run the mixer on low just until flour disappears into the dough Avoid overmixing to keep the final cookie soft

Shape and Chill the Dough:

Split the dough in half Place each half on plastic wrap Shape into eight inch disks Wrap tightly and refrigerate for at least two hours or overnight for best results

Roll and Prep the Dough:

Dust parchment paper and rolling pin with flour Set a dough disk in the center Dust its surface and roll into a fourteen by ten inch rectangle about a quarter inch thick Flip carefully and dust more often to keep the dough from sticking Repeat with the other half and refrigerate the rolled sheets layered between parchment for thirty minutes

Prepare Almonds:

In a food processor pulse almonds until none are larger than a pea Careful not to over process or you will get almond meal

Preheat and Prep Baking Sheet:

Heat oven to three hundred fifty degrees F Line a baking sheet with parchment

Add Filling:

Trim rectangle edges with a pizza wheel for straight sides Spread half of the cherry preserves then half of chopped almonds over first sheet of dough Cut in half lengthwise to form two long strips

Slice and Roll:

Cut each strip into two inch wide rectangles aiming for ten to twelve per strip Carefully roll each rectangle and set seam side down on the baking sheet

Top and Bake:

Brush cookies with egg white Sprinkle generously with turbinado or sanding sugar For perfect texture bake twenty to twenty five minutes until tops are just starting to brown

Cool and Store:

Cool cookies on a wire rack before storing in an airtight container They keep at room temp for two days refrigerated for five days or frozen for up to six weeks

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I find myself saving a few extra pieces to snack on while the rest cool My favorite part is the crispy caramelized sugar on top paired with gooey pockets of cherry it reminds me of baking with my grandmother who always let me sprinkle on the sugar

Storage Tips

Store rugelach at room temperature for up to two days in a tightly sealed container For longer freshness refrigerate for up to five days and bring to room temperature before serving You can freeze the cookies for six weeks wrapped in plastic and then foil to prevent freezer burn

Ingredient Substitutions

You can swap cherry preserves for raspberry or apricot if desired Replace almonds with toasted walnuts or pecans for a twist If you need a dairy free dough substitute the cream cheese and butter for plant based options keeping texture in mind

Serving Suggestions

Rugelach shines with coffee or tea as an afternoon pick me up Serve as part of a festive cookie platter or package in small boxes for charming homemade gifts

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Cultural Note

Rugelach comes from the Jewish baking tradition especially popular for Hanukkah and year round celebrations While the fillings vary cherry almond gives a modern twist to a centuries old favorite The flavor combination honors European bakery roots

Frequently Asked Questions

→ What makes the dough so flaky?

The combination of cream cheese and butter, along with proper chilling, creates a tender, flaky texture in the pastry.

→ Can I use different preserves or nuts?

Yes, try apricot or raspberry preserves and substitute almonds with walnuts or pecans to suit your taste.

→ How do I keep the dough from sticking?

Dust the parchment and rolling pin with flour, and chill the dough well before rolling and shaping.

→ How long do these cookies stay fresh?

They keep well at room temperature for up to 2 days, in the fridge for 5 days, and can be frozen for up to 6 weeks.

→ Is there a trick to rolling them up?

Use a spatula to gently lift and roll each rectangle, placing the seam-side down to avoid unrolling while baking.