Walnut and Dried Cherry Rugelach Recipe

Ingredients

• 2 cups all-purpose flour
• 1/2 lb unsalted butter or 1/2 lb margarine, cut into small pieces, at room temperature (2 sticks or 16 Tbsp)
• 1/2 lb whole milk cottage cheese
• 1 pinch salt
• 1/2 cup cherry jam, whisked until smooth
• 1/2 cup chopped walnuts
• 1/2 cup chopped pitted dried cherries
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Instructions

1. Combine 2 cups of all-purpose flour, 1/2 lb of unsalted butter (or margarine), 1/2 lb of whole milk cottage cheese, and a pinch of salt in a food processor or blender until a smooth dough forms.
2. Divide the dough into 4 pieces, shaping each piece into a 5-inch disk.
3. Wrap each disk in plastic wrap and refrigerate for 3 hours or overnight to let the flavors develop.
4. Preheat the oven to 375°F, preparing for golden goodness.
5. On a lightly floured surface, roll out one piece of dough into an 8-inch circle, about 1/8-inch thick.
6. Spread 2 tablespoons of cherry jam onto the rolled-out circle, ensuring an even layer.
7. Sprinkle each circle with 1/4 of the chopped walnuts and 1/4 of the chopped dried cherries for that fruity crunch.
8. Using a sharp knife or pastry wheel, cut each circle into 8 wedges, just like slicing a pizza.
9. Starting from the outside edge of each wedge, carefully roll them up, enclosing the delightful filling inside.
10. Place the rolled pastries point-side down onto a greased cookie sheet to prepare for baking.
11. Mix 2 tablespoons of sugar and 1 teaspoon of ground cinnamon, then sprinkle the sweet mixture onto each pastry for a little extra flavor.
12. Bake in the preheated oven until golden brown, roughly 35 minutes, filling your kitchen with a heavenly aroma.
13. Let the pastries rest for about 10 minutes before gently removing them from the cookie sheet, allowing them to cool and firm up.