Shortcrust Cherry Rugelach

Rub the flour and butter together until the mixture resembles breadcrumbs.

Mix the sour cream with the egg, then add the salt and baking soda.

Combine with the flour mixture, working the dough quickly so it stays soft and pliable.

Divide the dough into 4 balls, cover with plastic wrap, and refrigerate for 30–60 minutes.

Drain the cherries and toss them with cornstarch.

Preheat the oven to 180–200°C (350–400°F).

Roll out one chilled ball of dough on a floured surface into a large circle and cut it into wedges.

Place cherries on the wide end of each wedge and roll up into a crescent, tucking in the corners.

Brush with milk and dust with powdered sugar.