Walnut and Dried Cherry Rugelach

READY IN: 1hr 10mins
Recipe by Ducky

This recipe is from the Jewish Holiday Feasts cookbook and is a recipe for Purim. All times are guesstimates and do not include cool or chill time.

Top Review by Sydney Mike

Since I'd never made this kind of pastry, I followed the recipe strictly & was very nicely rewarded ~ Oh, my goodness, what wonderful tasting little buggers these are! Fortunately they were served to a group I had over, or I'd have eaten most of them myself! Can't thank you enough for sharing such a great recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Ingredients Nutrition


  1. Combine dough ingredients in food processor or blender until smooth dough forms.
  2. Divide dough into 4 pieces, forming each piece into a 5-inch disk.
  3. Wrap each disk in plastic and refrigerate 3 hours or overnight.
  4. Preheat overn to 375°F.
  5. On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
  6. Spread 2 Tbsp of jam onto each circle.
  7. Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
  8. Cut each circle into 8 wedges using a sharp knife or pastry wheel.
  9. Starting with the outside edge, roll each wedge, enclosing the filling.
  10. Place point side down onto greased cookie sheet.
  11. Combine sugar and cinnamon and sprinkle onto each pastry.
  12. Bake until golden brown, approximately 35 minutes.
  13. Let pastries rest approximately 10 minutes before removing from cookie sheet.

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