Cherry-Almond Rugelach

ou ave ragged gapped dges hen rolling dough, just trim xcess dough from other area (that easures more han 12 nches) nd atch t in.

Makes 32 cookie

Total time: 30 minutes + chilling & baking

PULSE:

cup all-purpose flou

Tbsp powdered ugar sifted ¼ tsp. osher salt stick unsalted butter (8 bsp. room emperature, cube oz. cream cheese room temperature, ubed eg yolk ½ tsp. ure almond xtract

SPREAD:

2⁄3 cup cherry reserves such s Bonne Maman), puréed ½ cup finely hopped livered almonds, oasted

Tbsp granulated ugar ½ tsp. round cinnamon BRUSH: eg beaten ith tsp. ater urbinado ugar

Puls flour, owdere sugar, nd alt in a food rocessor o combine, –6 pulses. Add butter nd ream cheese; puls until coarse rumb form, 10–14 pulses. Whisk together gg yolk and almond extract; drizzl over butter-flour mixture an pulse until dough form large curd-lik pieces, 6–10 ulses.

Transfer ough o work urface; gather nto ball nd ivide in alf. Shape each alf into isk; rap each

lastic rap and chil at east ours or vernight.

Line wo aking sheets it parchment.

Roll ne ough isk at ime on

ghtly floured surfac into 2-inch roun (1⁄8 nch thick), flipping ough ofte to revent ticking.

Spread alf th preserve over ough, leavin a½ 1-inch order; prinkle half f each lmonds nd innamonsuga on op. Cover doug with parchment; ently press nuts nt doug with olling in Discar parchment.

Cu ough ound nto 16 edges (a pizz cutter orks ell), then ol each wedge into rescent, tartin at he wide nd nd olling o the point. Arrange rugelach points own, prepared akin sheets, spaced -inc apart. epeatprocedures it remaining dough half, preserves, almonds an innamon-sugar. hill rugelach 0 minutes.

Prehea ve to 50

Brus ugelac with gg as then sprinkle with turbinad sugar.

Bake ugelach until golden, 20–2 minutes, rotatingpans alfway. Transfer rugelach to a rack o cool ompletel

Per cookie: 88 cal; 5g total fat (3g sat); 18mg chol;

27mg sodium; 10g carb (0g fiber, 6g total sugars);

1g protein