Name: Rugelach
Yield: Makes 32
Ingredients: 2 cups (4 sticks) unsalted butter, cut into tablespoon-size pats; 4 cups all-purpose flour; 1 tablespoon Diamond Crystal kosher salt; 1 pound cream cheese, chilled; 1/4 cup sour cream; 2 cups dried tart cherries; 1 cup sugar; 1 cup water; Pinch of Diamond Crystal kosher salt; 1 teaspoon almond extract; 1 1/2 cups blanched and lightly toasted almonds; 2 cups coarsely chopped bittersweet chocolate; 1 cup hazelnuts; 1/2 cup (1 stick) unsalted butter; 1/4 cup all-purpose f lour; 1/2 cup sugar; 1 tablespoon Diamond Crystal kosher salt; 2 cups dried apricots; 1 cup sugar; 1 cup water; Decorative coarse sugar, for sprinkling; 1 large egg, beaten, for the egg wash

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RugelachQuentin Bacon

Rae: This recipe has instructions for making three different fillings: cherry-almond, chocolate-hazelnut, and apricot; the dough and the shaping and baking instructions are the same for all of them. So pick your favorite filling, or do a mixed batch by making all three fillings and using a third of each amount of the filling ingredients called for below.
We're always experimenting with new flavor combinations, so once you get the basics down, have fun mixing and matching.

Recipe notes

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