Rugelach with sour cherry

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2 sticks of butter (cold)

200 gram sour cream

1/2 teaspoon of baking soda

300 gram flour

1 egg

confection sugar

1 cup sour cherry without pits (either dry cherries or drained cherries from jam)

8 cookies

Warm up the oven to 400 °. Grate cold butter and quickly stir in sour cream, then add baking soda . Once you mix all ingredients well, stir in flour.

Knead the dough and put it into fridge for 1/2 - 1 hour.

Crumble cookies thoroughly, you will need them to coat cherries . Get the dough out of the fridge, cut into 4 equal pieces. Roll out first piece into a circle. Cut the dough into 10-12 equal pieces in a radial manner (from center of the circle). Put some cookie crumble on each piece of the dough, add cherries and dust with some more crumbles on the top, all at the wide end of the dough piece. Roll the rugelach from the wide end toward the narrow end.

Slightly whisk the egg. Dip the top of the rugelach in the egg wash and put on the baking sheet covered with parchment paper. You can dip the rugelach into sugar after dipping into egg wash and then put it into the oven or dust them with confection sugar after you pull them out of the oven. Bake rugelach for 30 minutes or until golden brown.