Golden Cherry-Cheese Varenikes

Name: Golden Cherry-Cheese Varenikes
Yield: Yield: 35 to 40 Varenikes
Cuisine: United States
Ingredients: sour cream, yogurt cream, labneh, or Honeyed Cream; sour cream, yogurt cream, labneh, or Honeyed Cream; sour cream, yogurt cream, labneh, or Honeyed Cream; sour cream, yogurt cream, labneh, or Honeyed Cream; Egg wash (1 or 2 large eggs, as needed, each beaten with 1 teaspoon water); Egg wash (1 or 2 large eggs, as needed, each beaten with 1 teaspoon water); 3 tablespoons unsalted butter, plus additional for greasing the pan; ground cinnamon; Sugar, as needed (if you have vanilla sugar, by all means, substitute it—it is lovely here); Sugar, as needed (if you have vanilla sugar, by all means, substitute it—it is lovely here); ½ teaspoon almond extract; 4 ounces cream cheese (½ cup), softened; Egg wash (1 or 2 large eggs, as needed, each beaten with 1 teaspoon water); 35 to 40 wonton wrappers, plus extra in case of tearing; About 1 pound sour red cherries, stemmed and pitted (about 2 cups; if you don’t have a cherry pitter, a hairpin works well), or if fresh are not available, 2 cups canned sour cherries packed in water, drained; Crystallized ginger, cut into bits (1 to 2 tablespoons); About 1 pound sour red cherries, stemmed and pitted (about 2 cups; if you don’t have a cherry pitter, a hairpin works well), or if fresh are not available, 2 cups canned sour cherries packed in water, drained; About 1 pound sour red cherries, stemmed and pitted (about 2 cups; if you don’t have a cherry pitter, a hairpin works well), or if fresh are not available, 2 cups canned sour cherries packed in water, drained

Preparation info

Yield:
35 to 40
Varenikes

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The ripest sour cherry popped into the mouth raw—even when deeply sugared—cannot compete with the sweet kind, dribbiing dark juices down the chin, delirious as summer. Just finding a sour cherry requires real detective work. So why bother? Because when they are cooked, sour cherries are unsurpassed. It’s then that their fresh, tart-acid taste leaves their sweet cousins in the dust, fleshy and flat in comparison.

Eastern European Jews relished the bright tang of sour cherries

Ingredients

Americas
United States
Dinner
Vegetarian
cheese
Summer

Ingredients

Method