Cherry Almond Cream Cheese

Cherry almond rugelach has turned into my go-to for a buttery, flaky cookie loaded with tangy fruit. Imagine a creamy, soft dough hugging sweet-tart cherry jam and crunchy almonds. It’s like biting into a chewy, nutty swirl that reminds me of a fruit tart, but way easier to grab and munch.

I first baked a batch for a holiday cookie party. Ever since, my buddies beg for them every time winter rolls in. That cherry almond flavor brightens up those gray days fast.

Easy Ingredients

• Roasted salted almonds: Crunchy, toasted, and full of nutty flavor. Chop them up yourself so you get chunky bits.
• Cherry preserves: Tart and jammy, the star pocket of fruit in every swirl. Use one with real fruit pieces for best results.
• Granulated sugar: Adds soft sweetness and helps the dough hold together. Extra fine sugar melts in super well.
• Cream cheese: This is what makes the dough rich and super tender. It’s gotta be full fat for the best outcome.
• Table salt or kosher salt: Lifts all the flavors. Go with kosher if you want it a bit milder.
• Unsalted butter: Makes the dough flaky and rich. The better the butter, the better your cookie will taste.
• Pure vanilla extract: Brings all the cozy flavors together. Make sure it’s the real deal, not the fake stuff.
• All purpose flour: Standard flour does the backbone work here. Unbleached is always a solid pick.
• Turbinado or sanding sugar: Giant sugar crystals for that snappy, sugary shell on top. Sparkly and crunchy, they look awesome.
• Large egg white: Helps sugar stick on and gives the cookies that shiny, crisp finish. Choose a fresh egg.

Simple How-To

Cool and Store:

Let cookies chill out and cool right on a wire rack. Pop them in an airtight container once they’re totally cool and stash at room temp for two days, in the fridge up to five, or freeze them for six weeks and snack as you go.

Top and Bake:

Give each spiral a light brush of egg white, then scatter sanding or turbinado sugar all over. Place them in the oven and bake about twenty to twenty five minutes until the tops just turn light golden.

Slice and Roll:

After you fill and slice each dough strip into little rectangles (try for ten to twelve per strip), roll each up gently and lay them seam side down on your pan so they keep a tidy shape.

Add Filling:

Trim the ragged edges with a pizza wheel. Smear on half the cherry preserves, then sprinkle with half your chopped almonds. Cut down the middle to make two long strips.

Preheat and Prep Baking Sheet:

Get the oven going at three fifty (F) and line a baking tray with parchment for stick-free cookies.

Prepare Almonds:

Tip your almonds into the food processor and pulse a few times until nothing’s bigger than a pea. But don’t overdo it, or you’ll end up with almond flour.

Roll and Prep the Dough:

Sprinkle flour on your parchment and rolling pin, then plop a dough disk in the middle. Dust the top, then carefully roll it out to a rectangle—aim for fourteen by ten inches and about a quarter-inch thick. Flip as you go and dust so it never sticks. Do the same with the second disk and chill the rolled dough between parchment for half an hour.

Shape and Chill the Dough:

Split the dough in two, plop each on plastic wrap, squish into eight-inch disks, wrap them tight, and let them hang out in the fridge for a couple hours (overnight’s even better).

Add and Mix Flour:

With the mixer on low, bring in your flour just until it all disappears. Don’t go too long or your cookies won’t stay super soft.

Make the Creamy Dough:

In a big bowl, toss in butter, cream cheese, sugar, salt, and vanilla. Start with the electric mixer on low, then crank it up to high until it turns super pale and airy—about four minutes. That fluffiness is your secret for the softest cookies.

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I usually sneak a couple for myself before anyone else even gets a chance. My absolute favorite part? Crunchy golden sugar on top matched with gooey cherry inside. It always takes me back to baking with my grandma—she’d always let me pile on the sugar at the end.

Keeping Them Tasty

Keep your rugelach on the counter for a couple of days in a container with a good lid. Stick them in the fridge if you want them to last five days. If freezing, wrap in a layer of plastic and then foil. They’ll be good for six weeks, no freezer funk.

Easy Swaps

Not feeling cherry? Slap in raspberry or apricot jam instead. Out of almonds? Try toasted pecans or walnuts instead. Need them dairy free? Use plant-based butter and cream cheese. It’s all about keeping the texture soft and rich.

Fun Ways to Serve

These pair perfectly with coffee or tea for a chill afternoon snack. Put them out on a holiday dessert board or tie up a few in cute boxes for tasty gifts everyone will remember.

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Tradition and Background

This sweet comes from Jewish bakeries, most loved during Hanukkah but enjoyed all year. Fillings can totally change, but cherry almond gives this old favorite a new, modern vibe. It’s a nod to those European bakery roots that never get old.

Frequently Asked Questions

→ Why does the dough get so tender?

Mixing butter and cream cheese, plus making sure it's nice and cold, gives the pastry that soft, flaky bite.

→ Could I switch up the jam or nuts?

Absolutely, try using apricot or raspberry jams and swap in walnuts or pecans if you like.

→ Any tips for stopping sticky dough?

Sprinkle some flour on your rolling pin and parchment. Also, keep the dough cool before rolling it out.

→ How long will these keep tasting fresh?

They stay tasty on the counter for a couple days, or in the fridge for up to 5. Pop them in the freezer and they'll be good for about 6 weeks.

→ How can I roll them up without a mess?

Just use a spatula and be gentle as you roll, then set them seam side down so they stay shut in the oven.