Cherry Almond Cream Cheese (Print Version)
# Ingredients:
→ Dough
01 -
226 grams unsalted butter, at room temperature
02 -
227 grams cream cheese, at room temperature
03 -
78 grams granulated sugar
04 -
1 1/4 teaspoons table salt or 2 teaspoons kosher salt
05 -
2 teaspoons pure vanilla extract
06 -
240 grams all-purpose flour
→ Filling and Finishing
07 -
340 grams cherry preserves
08 -
150 grams roasted, salted almonds
09 -
1 large egg white, lightly beaten
10 -
Turbinado sugar or sanding sugar, for sprinkling
# Instructions:
01 -
Combine butter, cream cheese, sugar, salt, and vanilla in a mixing bowl. Beat with an electric mixer on low to integrate, then on high, scraping the bowl as needed, until the mixture becomes very light and fluffy, about 4 minutes.
02 -
Add flour and mix on low speed until just incorporated; do not overmix.
03 -
Divide the dough in half onto two pieces of plastic wrap. Shape each into a disk, approximately 20 cm in diameter. Wrap tightly and refrigerate for at least 2 hours, preferably overnight.
04 -
Lay a sheet of parchment paper the size of a half sheet pan on your work surface. Lightly dust with flour. Remove one disk of dough from refrigeration, place on the parchment, and dust the top with flour. Roll into a 36 x 25 cm rectangle, about 0.6 cm thick, dusting as necessary to prevent sticking.
05 -
Transfer dough with parchment onto a baking sheet. Repeat rolling with the second disk, stack with parchment between layers, and cover with another sheet of parchment. Refrigerate for 30 minutes.
06 -
While dough chills, chop almonds in a food processor until no piece is larger than a pea.
07 -
Preheat oven to 176°C. Line a baking sheet with parchment paper.
08 -
Work with one piece of dough at a time. Trim edges with a pastry or pizza wheel for clean sides. Spread half the cherry preserves evenly over the dough and sprinkle with half of the chopped almonds. Cut the dough lengthwise to create two long strips.
09 -
Cut each strip into rectangles about 5 cm wide, aiming for 10–12 per strip. Loosen each rectangle with a spatula and roll up tightly. Place seam side down onto the lined baking sheet. Repeat with remaining dough.
10 -
Brush the tops of the cookies with beaten egg white and sprinkle with turbinado or sanding sugar.
11 -
Bake in the preheated oven for 20 to 25 minutes until tops are lightly golden. Transfer the tray to a wire rack and cool cookies completely.
12 -
When cooled, store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 6 weeks.
# Notes:
01 -
Chill the dough thoroughly to ensure a tender, flaky texture and easier handling during rolling.