Cherry rugelach: An unbeatable holiday cookie, every year
“Bakers should have as much fun making these cookies as their friends will have eating them,” said Melissa Clark in The New York Times. “Sturdy and pretty,” these jamfilled rugelach are fit for mail travel and will stay soft and flaky at least a week at room temperature. And they’re easy to make.
Adapted from a recipe by baker Rose Levy Beranbaum, my rugelach have stood the test of time. Cardamom is a great addition, it turns out. But feel free to experiment with different nut or fruit fillings. until malleable. Meanwhile, line four baking sheets with parchment paper.
On a lightly floured work surface, roll out each dough portion into a 9-inch circle about ¹ inch thick. Rotate dough while rolling so it does not stick. With back of a spoon, spread 2 tbsp jam on each dough circle. Sprinkle about ½ cup dried cherry–nut mixture over jam. Using your hands, press mixture firmly into dough.
With a sharp knife, cut each circle like a pie, into 12 triangles. With a thin knife, loosen triangles from work surface. Starting at wide end of triangle, roll up each piece and bend ends in to form a slight crescent shape.
Place rugelach, narrow tips tucked beneath, on baking sheets, about 1½ inches apart. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes to help them keep their shape.
Heat oven to 350. In a small bowl, stir together remaining 2 tbsp granulated sugar and 1 tsp cardamom. Brush rugelach with milk. Sprinkle cardamom sugar on top.
Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through. Transfer sheets to a wire rack to cool. Makes four dozen.