RECIPE: Cherry Almond Rugelach: Cherry-themed recipes work both for Valentine’s Day (February 14th) and Washington’s Birthday (February 22nd, celebrated nationally on President’s Day, which falls this year on February 16th). There’s nothing better with a cup of tea or coffee than homemade rugelach. Try this recipe from QVC’s David Venable. RECIPE: CHERRY ALMOND RUGELACH Ingredients For 64 Cookies For The Dough 8 ounces cream cheese 1/2 pound unsalted butter 7 ounces almond paste 2 cups flour For The Filling: Cherry Almond Rugelach. Photo courtesy QVC. 6 ounces dried cherries 1/2 cup cherry-flavored brandy, kirschwasser, or 1 tablespoon brandy extract 1/2 cup water (if using brandy extract, add an additional 1/2 cup water) 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 cup finely chopped almonds Additional Ingredients 1 egg, beaten White sparkling sanding sugar Preparation 1. MAKE the dough: Cut the cream cheese, butter and almond paste into bits. Pulse the cream cheese, butter, almond paste and flour in a food processor until crumbly. Place the mixture onto a working surface and knead the dough together. Shape it into 4 equal disks, wrap each in plastic wrap, and chill for 2 hours or up to 2 days. 2. PREPARE the filling: Place the cherries, brandy and water in a small saucepan and simmer over medium-low heat until all the liquid has been absorbed. Remove the pan from the heat. When the mixture has cooled to room temperature, place the cherries, sugar and cinnamon in the bowl of a food processor and purée until smooth. Transfer the mixture to a small mixing bowl and fold in the almonds. Set aside. 3. MAKE the cookies: Preheat the oven to 350°F. On a well-floured work surface, roll 1 disk into a 12 round (be sure to keep the other disks chilled until ready to roll). Spread a quarter of the cherry mixture over the dough, leaving a 1/2 border. With a chef’s knife or pizza cutter, cut each round into 12 wedges. Roll the wedges from wide to narrow, so you end up with a point on the outside of the cookie. Repeat with remaining discs of dough. 4. PLACE the cookies on ungreased baking sheets and chill the rugelach for 20 minutes. Brush each cookie with egg and sprinkle with sanding sugar. Bake for 30 minutes, or until golden brown. 5. COOL and store in an airtight container.
Posted on: Sat, 24 Jan 2015 12:16:28 +0000
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