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
6 individual crostatas
Whole-wheat rugelach dough
all-purpose flour, plus more for rolling
cream cheese, cubed, cold
unsalted butter, cubed, cold
(about 330 grams) pitted, halved cherries
(about 204 grams) crumbled blue cheese (see note)
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.
When you’re ready to bake the crostatas, heat the oven to 375° F. Line two baking sheets with parchment or silicone baking mats.
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.
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.
Repeat with the remaining 5 rugelach discs.
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.
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., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.