Walnut Rugelach Recipe (VIDEO)
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
72 rugelach cookies
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Course
Dessert, Baked Goods
Walnut Rugelach Recipe (VIDEO)
Description
This Walnut Rugelach recipe uses a yeast dough made from flour, warm milk, melted butter, and yeast, kneaded until soft and elastic. The dough is divided and rolled into thin circles without flouring the surface. Apricot preserves are evenly spread over each circle, then topped with a mixture of finely ground walnuts, dried cranberries, sugar, and cinnamon.
The dough is cut into wedges, rolled from wide to narrow ends to form crescents, then baked until golden brown. Once cooled, the rugelach are generously dusted with powdered sugar. The result is tender, subtly sweet pastries with a balance of tangy apricot and spiced nuts.
Correct measuring and handling of the flour helps ensure the dough remains soft. They can be baked on a large sheet pan or divided between smaller pans if needed, with spacing between pieces.
Ingredients
Ingredients for Rugelach Cookies:
- 1 cup butter unsalted, melted (not hot), 226 g
- 1 cup milk 8 oz warm (2% or whole
- 4 cups all-purpose flour 500 g, measured correctly
- 3/4 Tbsp active dry yeast
For Rugelach Cookie Filling/ Topping:
- 10 oz apricot preserves
- 1 cup walnuts Fisher brand
- 3/4 cup dried cranberries or dried cherries, or raisins, also known as craisins
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- powdered sugar to generously dust cookies
Instructions
How to Make Walnut Rugelach Recipe:
- In the bowl of a food processor, pulse together 1 cup walnuts, 3/4 cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up.
- Melt 1 cup butter over low heat (it should be warm, not hot), and add it to the bowl of your stand mixer fitted with dough hook attachment. Stir in 1 cup warm milk.
- In a medium bowl, whisk together 4 cups flour (measured correctly*) and 3/4 Tbsp yeast. With mixer on speed 2, add flour mixture 1/2 cup at a time, letting it incorporate with each addition and scraping down the bowl as needed then continue mixing/kneading the dough another 3-5 mins. Dough should be very soft and won't stick to your hands.
- Divide dough into 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. You should not have to flour the work surface. Spread 3 heaping Tablespoons of preserves evenly over the surface then sprinkle the top with 1/3 cup of the nut mixture.
- Use a pizza cutter, slice through the circle (just like a pizza), cutting into 12 triangles. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.***
- Let cookies rise in a warm oven (no more than 100˚F) for 30-45 minutes or until noticeably puffed and about 50% larger. Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for 30 min or until tops are lightly golden. Transfer to serving platter while still warm and dust each layer generously with powdered sugar - remember the dough has no sugar in it so don't skimp on this last step :).
Notes
- Arrange Rugelach on a parchment-lined baking sheet, spacing about a finger width apart; use two half-sheet pans if needed.
- Measure flour properly by spooning into measuring cup and leveling, or use a scale to weigh 500 grams for accurate results.
User Reviews
Overall Rating
4.9
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