Blue Cheese & Cherry Crostatas

September 17, 2018
5 Stars
Photo by Julia Gartland
Author Notes

A whole-wheat, cream cheese–based dough pulls together this sweet-and-savory combo: funky blue cheese and whatever fruit catches your eye. We went with juicy cherries, but why not swap in figs or even pears? Cheese and fruit can do no wrong. Note: Buy a wedge of blue cheese and crumble it yourself; pre-crumbled blue cheese tends to be dryer, blander, and coated with anti-caking agents. —Emma Laperruque

  • Prep time 1 hour
  • Cook time 30 minutes
  • Makes 6 individual crostatas
  • Whole-wheat rugelach dough
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour, plus more for rolling
  • 1/2 teaspoon kosher salt
  • 4 ounces cream cheese, cubed, cold
  • 4 ounces unsalted butter, cubed, cold
  • Crostatas
  • 2 cups (about 330 grams) pitted, halved cherries
  • 2 tablespoons raw sugar
  • 2 tablespoons cornstarch, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne
  • 3/4 cup (about 204 grams) crumbled blue cheese (see note)
In This Recipe
  1. Make the rugelach dough. Pour the flours and salt into a food processor. Pulse a couple times to combine. Sprinkle the cream cheese and butter on top, then pulse in short bursts until the mixture is curdy and crumbly. It should not come together in one cohesive dough blob! Dump onto a clean work surface and divide into 6 equal pieces. Form each one into a round disc by hand and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 2 days.
  2. When you’re ready to bake the crostatas, heat the oven to 375° F. Line two baking sheets with parchment or silicone baking mats.
  3. Make the cherry filling. Combine the cherries, sugar, 1 tablespoon cornstarch, salt, and cayenne in a bowl. Toss with a spoon or by hand until well mixed. Let hang out while the oven preheats. In another bowl, combine the blue cheese and remaining 1 tablespoon cornstarch and toss to combine.
  4. I like to form one crostata at a time, this way the rolled-out dough doesn’t get too warm. Roll one rugelach disc into a roughly 6-inch circle. Fill the center with roughly 2 tablespoons crumbled blue cheese. Flat into an even layer (it shouldn’t fill the entire circle). Top with roughly 1/3 cup cherry filling. Again, flatten out (and again, it shouldn’t fill the entire circle). Then crimp the edges closed. Put on the prepared baking sheet.
  5. Repeat with the remaining 5 rugelach discs.
  6. Bake for about 30 minutes until the crust is crispy and deeply browned. Cool on a rack and eat warm or at room temperature. These are best the day they’re baked.

See what other Food52ers are saying.

  • Sipa
  • Emma Laperruque
    Emma Laperruque
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

2 Reviews

Sipa September 20, 2018
Sweet it tart cherries?
Author Comment
Emma L. September 20, 2018
Either! Whatever you prefer :)