Directions

1. 1

   Make the dough: In a large bowl, beat together 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese until smooth and creamy. Add 1/2 cup sugar and 1 1/4 teaspoons salt, and beat until combined. Add 3 cups all-purpose flour and mix until a soft dough forms. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes until firm enough to roll.

2. 2

   Make the filling: Coarsely chop 1 cup dried cherries and 3/4 cup toasted walnuts. In a small bowl, stir together 1 cup sugar, chopped cherries, chopped walnuts, 2 1/2 teaspoons cinnamon, and 1/4 teaspoon salt. Set aside.

3. 3

   Prepare the egg wash: Whisk 1 large egg with 2 teaspoons water in a small bowl. Set aside.

4. 4

   Shape the rugelach: Preheat oven to 375°F (190°C). Remove one portion of dough from refrigerator. On a lightly floured surface, roll dough into a thin 10-inch round. Brush lightly with some of the egg wash. Sprinkle half of the filling mixture evenly over the dough. Using a sharp knife or pizza cutter, cut the round into 9 equal wedges, like a pizza. Starting from the wide end of each wedge, roll it toward the point. Place rolls point-side down on baking sheets lined with parchment paper. Repeat with remaining dough and filling.

5. 5

   Brush the tops of all rugelach rolls with remaining egg wash and sprinkle generously with coarse sugar.

6. 6

   Bake for 20 to 25 minutes, until the pastries are golden brown and the filling is set. Transfer to a wire rack to cool completely.