Bourbon Cherry Walnut Rugelach

Bourbon Cherry Walnut Rugelach - It's fall time packed into a flakey cookie!

These traditional Christmas cookies have received a fall time makeover! Their warm flavor is positively addicting, you will eat them all before you know it.


  • 2 sticks Butter, chilled and cubed
  • 8 ounces Cream Cheese, room temperature
  • 2/3 cup Sugar, plus 1/4 cup divided
  • 1/4 tsp Salt
  • 2 cups Flour
  • 1 cup Dried Cherries
  • 1/4 cup Bourbon
  • 1 cup Walnuts, finely chopped
  • 1/2 tsp Cinnamon
  • 1 Egg, lightly beaten with 1 Tbsp Water


  1. In a food processor, combine butter, cream cheese, 1/4 cup sugar, and salt until combined. Add flour and pulse until a dough forms.
  2. Divide the dough in half, flatten into disks, and wrap in plastic. Refrigerate the dough until firm, at least 2 hours – or overnight if possible.
  3. In a small saucepan, bring dried cherries, bourbon, cinnamon, and 1/2 cup water to a boil. Reduce the heat and simmer until most of liquid is absorbed, about 5-7 minutes.
  4. Pour the warm cherry mixture into a clean food processor. Pulse until finely chopped.
  5. Stir in walnuts and the remaining 2/3 cup sugar.
  6. Working with 1 disk of dough at a time, on a floured surface, roll out dough into a 12-inch circle.
  7. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges using a pizza cutter – it was the fastest and easiest way.
  8. Starting from outside edge, tightly roll each wedge up, like a croissant. Place each cookie on a silicone mat or parchment-lined baking sheets, seam side down. Lightly brush with an egg wash made of one egg and a tablespoon of water beaten together.
  9. Freeze the cookies for 30 minutes before baking.
  10. Preheat oven to 325 degrees. Bake one sheet of cookies at a time 30 to 35 minutes, or until golden brown. Let cool completely and then devour.


Adapted from Martha Stewart’s Apricot Walnut Rugelach