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Ingredients

Dough:

Filling:

Glaze:

Directions

Dough:

  • Beat butter and sugar in bowl until creamy. Beat in cream cheese, yolks, vanilla and salt, 1 minute. Stir in flour until smooth, using enough flour so dough is firm. Divide into fourths; shape into disks; cover with plastic wrap; refrigerate at least 4 hours or overnight.

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  • Position oven rack in top third of oven. Heat oven to 350°F. Grease large baking sheet.

Filling:

  • On floured surface, roll 1 piece dough out into 8-inch round. Spread with 2 tablespoons jam. Sprinkle with 1/4 cup cherries, 2 tablespoons chips. Cut dough in 8 wedges. Starting at outside edge, roll up each triangle, enclosing filling. Transfer to prepared sheet, spacing inch apart. Make 24 more, using remaining dough, filling.

Glaze:

  • Brush each rugelah very lightly with milk. Sprinkle with sugar.

  • Bake in top third of 350°F oven until lightly browned, 20 to 25 minutes. Cool on rack.

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