Golden Cherry-Cheese Varenikes

Preparation info
  • Yield:

    35 to 40

    • Difficulty


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