Bourbon Cherry Walnut Rugelach

Bourbon Cherry Walnut Rugelach could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 144 calories, 2g of protein, and 10g of fat. This recipe serves 36. For 40 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 872 people were glad they tried this recipe. Head to the store and pick up sugar, butter, cream cheese, and a few other things to make it today. It is brought to you by Country Cleaver. From preparation to the plate, this recipe takes around 2 hours. With a spoonacular score of 10%, this dish is rather bad. Try Chocolate Chip, Cherry and Walnut Rugelach, Walnut And Brown-sugar Rugelach, and Walnut And Brown-sugar Rugelach for similar recipes.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor, combine butter, cream cheese,1/4 cupsugar, and saltuntil combined. Add flour and pulse until a dough forms. Divide the dough in half, flatten into disks, and wrap in plastic. Refrigerate the dough until firm, at least 2 hours - or overnight if possible.In a small saucepan, bring dried cherries,bourbon, cinnamon, and 1/2 cup water to a boil.Reducethe heat andsimmeruntil most of liquid is absorbed, about 5-7 minutes. Pour the warm cherry mixture into acleanfood processor. Pulse until finely chopped. Stir in walnuts and the remaining 2/3 cupsugar.Working with 1 disk of dough at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges using a pizza cutter - it was the fastest and easiest way. Starting from outside edge, tightly roll each wedge up, like a croissant. Place each cookie on a silicone mat or parchment-lined baking sheets, seam side down. Lightly brush with an egg wash made of one egg and a tablespoon of water beaten together. Freeze the cookies for30 minutes before baking.Preheat oven to 325 degrees. Bake one sheet of cookies at a time 30 to 35 minutes, or until golden brown. Let cool completely and then devour.

 

Step by step:

1. In a food processor, combine butter, cream cheese,1/4 cupsugar, and saltuntil combined.

2. Add flour and pulse until a dough forms. Divide the dough in half, flatten into disks, and wrap in plastic. Refrigerate the dough until firm, at least 2 hours - or overnight if possible.In a small saucepan, bring dried cherries,bourbon, cinnamon, and 1/2 cup water to a boil.Reducethe heat andsimmeruntil most of liquid is absorbed, about 5-7 minutes.

3. Pour the warm cherry mixture into acleanfood processor. Pulse until finely chopped. Stir in walnuts and the remaining 2/3 cupsugar.Working with 1 disk of dough at a time, on a floured surface, roll out dough into a 12-inch circle.

4. Spread with half the filling, leaving a 1-inch border.

5. Cut into 16 wedges using a pizza cutter - it was the fastest and easiest way. Starting from outside edge, tightly roll each wedge up, like a croissant.

6. Place each cookie on a silicone mat or parchment-lined baking sheets, seam side down. Lightly brush with an egg wash made of one egg and a tablespoon of water beaten together. Freeze the cookies for30 minutes before baking.Preheat oven to 325 degrees.

7. Bake one sheet of cookies at a time 30 to 35 minutes, or until golden brown.

8. Let cool completely and then devour.

Nutrition Information:

covered percent of daily need