Cherry Rugelach

Yield: 24 cookies

Pastry:
1 cup butter, softened
3 ounces cream cheese, softened
2 1/2 cups all-purpose flour
1/4 cup granulated sugar

Filling:
1 (10 ounce) package frozen (IQF) sweet cherries
2 tablespoons tart cherry juice concentrate
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1/2 cup chopped walnuts
Egg Wash (1 egg whisked with 2 tablespoons cold milk or water)
Crystallized sugar

For pastry, beat together butter and cream cheese. Add flour and sugar; beat on low speed until crumbly, then knead until dough forms. Divide dough into thirds; chill 30 minutes.

For filling, place frozen sweet cherries in a food processor; coarsely chop.

In medium saucepan, combine chopped cherries, tart cherry juice concentrate, sugar, cornstarch and water. Bring to boil, stirring constantly. Reduce heat; simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Chill 30 minutes.

Roll one-third of dough on lightly floured surface into a 10-inch circle. Spread dough with one-third of cooled filling (approximately 1/3 cup). Cut circle into 8 wedge shape pieces. Roll up dough, beginning at wide end of each wedge.

Place cookies, tip side down, about 2 inches apart, on parchment-lined cookie sheet. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with sugar.

Bake in a 350 degree F conventional oven 15 minutes or until golden brown. Transfer to wire rack to cool.

Recipe and photograph provided courtesy of the Cherry Marketing Institute - used with permission