Directions

1. 1

   Make the dough: In a large bowl, beat together 1 cup softened unsalted butter and 8 ounces cream cheese until smooth and creamy, about 2 minutes. Add 1/2 cup sugar and 1 1/4 teaspoons salt, mixing until combined.

2. 2

   Gradually add 3 cups all-purpose flour to the butter mixture, mixing gently until a soft dough forms. Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate for at least 2 hours (or up to overnight) until firm.

3. 3

   Prepare the filling: Coarsely chop 1 cup dried cherries and 3/4 cup toasted walnuts. In a small bowl, combine the chopped cherries and walnuts with 1 cup granulated sugar, 2 1/2 teaspoons ground cinnamon, and 1/4 teaspoon salt. Set aside.

4. 4

   Prepare the egg wash: In a small bowl, whisk together 1 large egg and 2 teaspoons water until well combined. Set aside.

5. 5

   Line two large baking sheets with parchment paper. Preheat your oven to 350°F (175°C).

6. 6

   Working with one portion of dough at a time (keep remaining dough refrigerated), roll it out on a lightly floured surface into a 10-inch round about 1/8-inch thick.

7. 7

   Brush the rolled dough lightly with some of the melted butter (about 1 tablespoon per round), then sprinkle 2 to 3 tablespoons of the cherry-nut filling mixture evenly over the surface.

8. 8

   Cut the round into 16 equal wedges, like cutting a pizza. Starting from the wide end of each wedge, tightly roll toward the tip.

9. 9

   Place each rolled rugelach on the prepared baking sheet with the point tucked underneath. Brush lightly with egg wash and sprinkle generously with coarse sugar.

10. 10

    Repeat steps 6–9 with the remaining three portions of dough and filling.

11. 11

    Bake for 18–22 minutes until the rugelach are golden brown and set. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.