Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 1/3 cup (1/3 of an 8-ounce package) cream cheese, softened

  3. 2 cups all-purpose flour

  4. 1/4 cup granulated sugar Filling:

  5. 1 (16-ounce) package (about 13/4 cups) frozen sweet cherries

  6. 1/2 cup granulated sugar

  7. 1 tablespoon cornstarch

  8. 1/2 cup chopped walnuts Egg Wash:

  9. 1 egg whisked with

  10. 2 tablespoons cold milk or water Additional granulated sugar

Instructions Jump to Ingredients ↑

  1. For Pastry: Beat butter and cream cheese with electric mixer until smooth. Add flour and sugar; beat on low speed until crumbly. Turn mixture onto floured board; knead until dough forms. Cover and set aside while preparing filling. For Filling: Coarsely chop frozen cherries. Combine sugar and cornstarch; mix well. Combine chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Let cool in refrigerator 30 minutes. On a lightly floured surface, roll one-third of dough into a 10-inch circle. Spread dough with about 1/2 cup cherry filling, leaving a 1/2-inch border. Cut circle into 8 wedgeshape pieces. Roll up dough, beginning at wide end of each wedge. Place cookies, tip side down, about 2 inches apart on lightly greased cookie sheet. Repeat with remaining dough and filling. Brush each cookie lightly with egg wash and sprinkle with granulated sugar. Bake in a preheated 350 °F (175°C) oven 15 to 20 minutes, or until golden brown. Transfer to wire racks to cool.


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