Cookies or miniature pastries? Cherry-Almond Rugelach may remind you of both croissants and Danishes, but their diminutive size makes it easy to share the love.
Test Kitchen Tip
If you have ragged or gapped edges when rolling dough, just trimexcess dough from another area (thatmeasures more than 12 inches) and patch it in.
Pulse flour, powdered sugar, and salt in a food processor to combine, 4–6 pulses. Add butter and cream cheese; pulse until coarse crumbs form, 10–14 pulses. Whisk together egg yolk and almond extract; drizzle over butter-flour mixture and pulse until dough forms large curd-like pieces, 6–10 pulses.
Transfer dough to a work surface; gather into a ball and divide in half. Shape each half into a disk; wrap each in plastic wrap and chill at least 4 hours or overnight.
Line two baking sheets with parchment.
Roll one dough disk at a time on a lightly floured surface into a 12-inch round (⅛ inch thick), flipping dough often to prevent sticking.
Spread half the preserves over dough, leaving a ½- to 1-inch border; sprinkle half of each almonds and cinnamon-sugar on top. Cover dough with parchment; gently press nuts into dough with rolling pin. Discard parchment.
Cut dough round into 16 wedges (a pizza cutter works well), then roll each wedge into a crescent, starting at the wide end and rolling to the point. Arrange rugelach, points down, on prepared baking sheets, spaced 1-inch apart. Repeat procedures with remaining dough half, preserves, almonds an cinnamon-sugar. Chill rugelach 30 minutes.
Preheat oven to 350°.
Brush rugelach with egg wash then sprinkle with turbinado sugar.
Bake rugelach until golden, 20–22 minutes, rotating pans halfway. Transfer rugelach to a rack to cool completely.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 27mg 1%
Carbs 10g 3%
*Percent Daily Values are based on a 2,000 calorie diet.