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In my kitchen, cherry almond rugelach is a go-to bite when I want something fruity and flaky all in one. There’s cream cheese in the dough for a soft, buttery crunch, and it hugs tart cherry jam and toasted almonds for a rolled-up cookie that always brings a smile.
I first whipped these up for a cookie swap around the holidays, and now my pals always put in their requests. The cherry and almond team-up makes even the grayest winter day brighter.
Irresistible Ingredients
- Turbinado or sanding sugar: Makes the outside sweet and crunchy with big sparkly bits
- Large egg white: Swiped on top so your sugar topping sticks and gets shiny (fresh is best)
- Roasted salted almonds: Crunchy, toasty flavor—chop ‘em yourself so they taste way better
- Cherry preserves: Some tartness and chewy fruity bits in every roll—look for real fruit pieces
- All purpose flour: Gives your dough shape—unbleached is awesome here
- Pure vanilla extract: Rounds out the flavors—real is way better than fake
- Table salt or kosher salt: Cuts through the sweet and brings all the flavors together—try kosher for a gentler taste
- Granulated sugar: Gives the dough that little bit of sweetness and keeps it moist—superfine if you can get it
- Cream cheese: The trick for a soft melt-away bite—full-fat works best
- Unsalted butter: Makes everything tender and rich—go for the best you can
Easy Step by Step Directions
- Cool and Store Right:
- Let the cookies hang out on a wire rack first. Then keep them in something airtight. They’ll be fine for two days on the counter, five days in the fridge, or freeze for a month and a half.
- Top and Pop in the Oven:
- Brush with egg white, hit them with a layer of turbinado sugar. Bake for about twenty to twenty-five minutes, until their tops start to look golden.
- Slice and Roll ‘Em Up:
- Chop each strip into rectangles that are about two inches wide. Try for ten or twelve pieces per strip. Tightly roll each piece and lay them seam side down on your sheet.
- Add All the Good Fillings:
- Trim off scraggly dough with a pizza wheel. Spread on your cherry preserves, then sprinkle on almonds. Cut the whole thing lengthwise to create two long strips.
- Get That Oven and Pan Set:
- Heat your oven to 350°F and line a baking pan with parchment paper.
- Chop Those Almonds:
- Toss your almonds in the food processor and pulse till pieces are no bigger than a pea. Stop before it turns into powder.
- Roll Out and Chill Dough Sheets:
- Sprinkle flour on your parchment and rolling pin. Set out a dough disc, dust the top, and roll it into a rectangle—about 14 by 10 inches and a quarter-inch thick. Flip and sprinkle more flour if it starts to stick. Repeat with the other half, then layer with parchment and stick both in the fridge for half an hour.
- Shape and Refrigerate Dough:
- Divide the dough in two, flatten each onto plastic wrap and shape into an 8-inch disc. Wrap tight and chill for at least two hours, or overnight if you have time.
- Mix in the Flour:
- Add the flour to your bowl and run the mixer on low, just until it’s all blended in. Don’t overdo it or your cookies won’t be as soft.
- Whip Creamy Base:
- Start by tossing butter, cream cheese, sugar, salt, and vanilla into a bowl. Beat with your mixer on low, then crank it to high. Mix until it’s super fluffy—about four minutes for seriously tender cookies.
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I always squirrel away a couple for myself while the rest are cooling off. The best part is that crackly sugar on top with the jammy cherry inside—it reminds me of baking days with my grandma, who let me go wild with the sugar shaker every time.
Keeping Them Fresh
Keep these cookies in an airtight container on the counter for up to two days. To get them to last longer, stash them in the fridge for up to five days, and let them chill out at room temp before you munch. Got extras? Throw them in the freezer for six weeks, first wrapped in plastic, then foil, to keep away freezer burn.
Swap Ideas
If you’re not feeling cherry, use raspberry or apricot jam instead. No almonds? Toast up some pecans or walnuts as a stand-in. Need dairy-free? Switch the cream cheese and butter for your favorite plant-based versions and just watch the texture.
How to Serve
Pair these with your favorite coffee or tea for a sweet afternoon break. Stack them up on a dessert tray for a party, or tuck a few into cute boxes for homemade gifts that’ll make anyone’s day.
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History and Traditions
Rugelach is a classic in Jewish baking, especially around Hanukkah but also for any time worth celebrating. Fillings change up all the time, but cherry almond spins things fresh while still nodding to its bakery roots in Europe.
Frequently Asked Questions
- → Why is the pastry so light?
Butter and cream cheese mixed in, plus chilling, help make the layers really tender and flaky.
- → Is it okay to switch up the jam or nuts?
You sure can. Try using raspberry or apricot jam, and swap out almonds for walnuts or pecans if you like.
- → How do I stop the dough from sticking everywhere?
Flour your rolling pin and parchment, and let the dough chill good and firm before you work with it.
- → How long will these cookies taste good?
Leave them out for 2 days, keep them in the fridge for 5, or freeze them for up to 6 weeks and they're still tasty.
- → Got any tips for rolling them up?
Work with a spatula to lift gently, making sure to lay the seam down so they don't open when baking.