Cherry Rugelach With Cardamom Sugar Recipe (2024)

I've made rugelachs a few times and they taste great, but look terrible. How do you get them so consistent and neat? I've got some kumquat marmalade to use up.

Bethany is right, 375 instead of 350.Also, if you don't want four dozen cherry/walnut, try pistachio/chocolate. Substitute nutella for jam, cinnamon for cardamom, pistachios for walnuts and dark chocolate shavings for dried cherries. Very enjoyable. Cheers!

I made these today, the first batch I baked weren't browning on top and stayed a little undercooked in the middle even with extra time. I did my next batch at 375 F and had much better results. These were all delicious, even the slightly undercooked, and worth the time and effort!

I use this recipe (the dough anyway) every year and always freeze them unbaked--they bake perfectly. If your recipe was different, I would definitely try freezing pre-baked with this recipe.

I'm confused as to how Rugelach could ever be considered a "Christmas Cookie"

After reading through the comments, I decided to food-process my jam (used Bonne Maman cherry) so that I wasn't dealing with thick pieces of cherry. Also ran the dried cherries through the food processor with the sugar & spices. Then threw in the walnuts, pulsing them down to size. This made a nice blend that way. Given the petite size of these, I think not having large pieces of fruit and nuts to deal with made them much easier to roll. +1 for rolling cutter!

Try cutting the cookies out with a sharp pizza cutter; quicker and neater.

These turned out so nicely. The cardamom adds a really interesting flavor. To make the dough I used a food processor so I didn’t need to bring the butter and cream cheese to room temp. Just put the flour mix in and cut the cold butter and cream cheese in, process until it forms into a dough. Then knead it a bit on a floured surface and cool in the fridge as the recipe describes.

My second batch turned out MUCH neater than the first because I used less jam and because the unbaked cookies were in the fridge longer. 2 tablespoons of jam for me resulted in it oozing out and caramelizing when baked. A bit less jam (1.5 tablespoons) and it stayed in the cookie and looked much neater.

These turned out well. Few tips, based on my experience:-350 is the way to go; at 375 the filling seeps and hardens more quickly-Easiest to manipulate cold dough with hands, straight from fridge, then proceed with rolling (on floured parchment)-When baked, move them to cooling rack ASAP, especially if you’ve got seepage-Apricot and cherry preserves in filling are equally delicious

For bakers who have never made rugelach before, might be helpful to see Melissa Clark demo this delicious recipe by watching this youtube video. https://www.youtube.com/watch?v=05XZfvGTufk

Part 2Cover preserves heavily with nut mixture. And press in as instructed. I found this helped avoid most of the oozing of the preserves. I used a circle drawn on the back of parchment to help with rolling out and used flour on parchment, top of dough and rolling pin.

I didn’t have cherry preserves so I used bon maman 4 fruits preserves instead! Also, I read the instructions wrong and put all the cardamom in the filling instead of saving some to sprinkle with the sugar on top, but this turned out to be ok since they are AMAZINGLY AND LIFE CHANGINGLY GOOD!!!

These turned out wonderfully but not before I had to start the filling over twice. The list of ingredients for the filling also includes the sugar and cardamom for the cardamom sugar topping. First I added too much cardamom; then too much sugar! It would have helped if the recipe listed them separately.

My first batch too more than 25 minutes to cook at 350 degrees, and they were still not browned quite right. I switched to 375, per other reviewer suggestions, and it was perfect.

These are a few of my favorite things! The tiny pastries taste delicious after every bake I have made! Here are tips on how to make them look pretty:1. use a pizza cutter to slice the dough into the 12 triangles (I got a neater rugelach crescent shape this way)2. refrigerate the rugelach before baking for 30 minutes, and then pop in the freezer for 10 minutes. (less flattening in the oven)3. When the rugelach comes out of the oven, trim off the carmelized seepage with a knifeEnjoy!

Use less jam than the recipe calls for otherwise it spills out during baking. Experiment with cranking temp to 375

Needed 21 min at 375. Chilled 1 hour prior. Egg wash. Raspberry jam. Pistachios and dried cranberries. Use extra nut filling. Soak dried fruit in alcohol and finely chop. Super delicious. I'm going to try at just under 400 degrees next time.

Done in 18 mins

Use triple baking sheets

This recipe is great, but don't be fooled by the "1 1/2 hours plus chilling"...the chilling takes a long time! There are two steps that involve chilling (2+ hours for dough on the front end and 30 mins in the middle for each pan of rolled out rugeluchs) and you roll out the dough 4 different times. It's yummy but not something you can make fast!

Mine weren't rolled as pretty. I agree with others who said they were underbaked. I had to add 10 minutes for the first batch, For the second upped temp to 375. Would they be better convected?

These are delicious but didn't turn out very pretty. I even baked them about 7 days after making the dough, and they turned out fine. Cherry preserves don't spread very well, so maybe cherry jam is better. And I didn't chop up my dried cherries enough, but it didn't matter.

Some observations from cooking the same dough several ways:1. 20 minutes at 350 is fine for light browning! 375 is not necessary. 2. 1.5 Of jam was very bland but clean. Upped jam to 2.5T. Regardless of temperature, or baking from super frozen, the jam oozed out. 3. Clean up oozed jam quickly after exiting oven, using a knife.

Followed advice about using Nutella as filling. For each 2T of Nutella, I added 1-2t of cocoa powder, which makes it richer and thicker (no leaks!) I microwaved it for 10 seconds so it’s easier to spread. Added chopped hazelnuts atop. Results? Absolutely delicious, huge hit, preferred over cherry. The thickened filling doesn’t spread in the oven, so they come out gorgeous. I also tried them rolled in a log and cut in rounds (like making cinnamon rolls) instead of traditional shape—beautiful!

Attempt 1: extremely fine dice on nuts and cherries, skimping on the filling, 1.5 T of jam instead of 2T. I had beautiful, perfectly rolled rugelach that looked gorgeous, and tasted faintly of cherry. Attempt 2 (same dough): 3T of jam, standard amount of filling, regular dice on nuts. Bursting with flavor, but already a mess before baking. Pick your poison.

All of the ruggelach recipes I've seen over the years do not have sugar in the dough. It relies on the sweet filling, but I add it on my own, and I like the sweetness in the dough as in this recipe.

Amazing! Like others, i found mine needed a bit more time in the oven, but the results are crumbly delicious pastry filled with tart cherry goodness! My co-workers loved them!

I had always been intimidated about making rugelach, but Melissa Clark takes away all the mystery. Seeing her process made the entire process less daunting. Seeing her imperfectly shaped results gave me confidence. A really delicious and fun-to-make recipe!

This is a very nice base for a lot of versions. I followed the suggestion of upping the temperature to 375 deg. In my oven, 13 minutes was the sweet spot, no pun intended. I ran out of cherry jam (which really didn't impart much flavor), so I switched to Seville Orange marmalade. I think I prefer the marmalade (it has more of a kick) but any jam with this simple dough works to great satisfaction. Avoid counting fat calories and you'll be fine.