Walnut Rugelach Recipe

If you’re on the hunt for a treat that’s equal parts nostalgic, cozy, and delightfully nutty, you simply have to try this Walnut Rugelach Recipe. Flaky, golden dough surrounds a lush swirl of apricot preserves, walnuts, and dried fruit, creating the perfect blend of sweetness and crunch in every spiraled bite. Whether it’s for a holiday table or a lazy weekend brunch, this recipe will easily charm your family and friends (and let’s be honest, your own sweet tooth) with its old-world flavor and irresistible aroma.

Ingredients You’ll Need

The beauty of this Walnut Rugelach Recipe is in its simplicity—each ingredient hums a vital note in the finished bite. Fresh dairy, warm spices, and the dynamic duo of nuts and fruit come together to create a cookie that’s both easy to make and memorable to taste.

• Unsalted butter (1 cup, melted): This is your ticket to that impossibly tender, melt-in-your-mouth dough.
• Warm milk (1 cup, 2% or whole): Adds a subtle richness and keeps the rugelach soft and pillowy.
• All-purpose flour (4 cups): The framework for our delicate pastry—measure it carefully for the best texture!
• Active dry yeast (¾ tablespoon): The not-so-secret star that gives the dough its wonderful rise and lightness.
• Apricot preserves (10 oz): Sweet, slightly tart, and totally irresistible when paired with walnuts.
• Walnuts (1 cup): Deliciously nutty and crunchy, they balance out the softer elements of the filling.
• Dried cranberries (¾ cup): A pop of tartness and color (swap for raisins, cherries, or craisins if you prefer!)
• Granulated sugar (2 tablespoons): Infuses the filling with just the right touch of sweetness.
• Ground cinnamon (1 teaspoon): Warm, cozy, and an absolute must for that authentic rugelach aroma.
• Powdered sugar (for dusting): Don’t skimp! This is the crowning glory for each tender, nutty crescent.

How to Make Walnut Rugelach Recipe

Step 1: Prepare the Filling

Grab your food processor and toss in the walnuts, dried cranberries, granulated sugar, and cinnamon. Give it a few good pulses until the mixture is finely ground and fragrant. This magical combo becomes the backbone of the Walnut Rugelach Recipe: crunchy, nutty, just the right amount of sweet, and positively aromatic. Set the mixture aside while you whip up your dough.

Step 2: Make the Dough

Begin by melting the butter gently and letting it cool just until it’s warm (don’t rush—hot butter can make the dough greasy). Pour the butter into your stand mixer fitted with a dough hook, then stir in the warm milk. In a separate bowl, whisk your flour and yeast together before adding them to the mixer in half-cup increments. Go slow; this helps the dough come together evenly. Mix and knead for 3 to 5 minutes—scraping the bowl as needed—until the dough is soft, supple, and cleans the sides. It shouldn’t be sticky. Now it’s ready to be shaped!

Step 3: Shape the Walnut Rugelach Recipe

Divide the soft dough into 5 roughly equal pieces and drape them with plastic wrap to avoid drying out while you work. Take one portion and roll it into an 11-inch circle on a clean surface. No extra flour needed! Spread a generous layer of apricot preserves over the dough, then scatter on about a third of a cup of your nut mixture. With a pizza cutter, slice the dough round into 12 triangles. Roll each triangle snugly from the wide end toward the tip to form the classic rugelach shape, and set them point-side down on a parchment-lined baking sheet (this keeps them from unfurling).

Step 4: Let the Rugelach Rise

With all your rugelach arranged on the baking sheet, set your oven to its lowest temperature (shouldn’t go above 100°F), then turn it off. Pop the sheet inside for a cozy 30 to 45 minute rise—the dough should puff and grow by about 50%, promising those delightfully tender layers. Remove them from the oven and preheat to 350°F for baking.

Step 5: Bake and Finish

Bake the rugelach at 350°F for about 30 minutes, or until each crescent is lightly golden on top. While the cookies are still warm, pile them onto a serving platter and blanket each layer with a generous snowfall of powdered sugar. Since the dough has no sugar, this final touch not only looks beautiful but also perfectly balances each bite.

How to Serve Walnut Rugelach Recipe

Garnishes

Once the cookies have cooled, feel free to go bold with the powdered sugar—think first snowfall of winter! For extra flair, you can sprinkle a few chopped toasted walnuts or a tiny pinch of cinnamon over the platter before serving. These tiny touches add color, crunch, and even more aromatic appeal.

Side Dishes

These rugelach are perfect with coffee, tea, or a tall glass of cold milk. For a special brunch, serve them alongside a bowl of fresh berries or a fruit salad. On holidays, they’re gorgeous with a spread of other cookies and sweet breads, giving your dessert table a homestyle, multicultural feel.

Creative Ways to Present

The beauty of the Walnut Rugelach Recipe isn’t just in the flavor—it’s also supremely photogenic! Pile them high on a tiered stand, arrange them in a wreath shape on a round plate, or even stack them in clear gift bags with a twine bow for instant edible gifts. They’re just as at home at casual gatherings as they are at elegant occasions.

Make Ahead and Storage

Storing Leftovers

Leftover rugelach (if you have any!) will keep wonderfully in an airtight container at room temperature for up to four days. The sugar helps preserve their freshness, and the flavors actually develop more over time. Avoid refrigerating, as it can dry out the dough.

Freezing

This Walnut Rugelach Recipe is ideal for make-ahead magic: after baking and cooling, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then pile them into a freezer-safe bag or container with parchment between layers. They’ll keep in the freezer for up to three months—just let them thaw at room temperature before serving.

Reheating

If you like your rugelach a little warm, a quick zap in a toaster oven or short bake at 300°F will bring them back to life. Be careful not to overheat, as they can dry out—just a few minutes is plenty to perk up their aroma and texture.

FAQs

Can I use a different fruit preserve for the filling?

Absolutely! While apricot is classic in the Walnut Rugelach Recipe, raspberry, cherry, or even fig preserves are delicious swaps. Just choose one that isn’t too watery to ensure the filling stays put while baking.

Is it possible to make the dough without a stand mixer?

Yes, you can mix the dough by hand using a sturdy spoon or a Danish dough whisk, then knead with your hands until soft and elastic. It’s a little extra effort, but still totally doable!

Can I make the Walnut Rugelach Recipe ahead of time?

Definitely! You can shape and fill the rugelach, then freeze them unbaked. When ready to bake, let them thaw and rise as directed, then proceed with baking. They’re a terrific make-ahead cookie for busy seasons.

What if I don’t have dried cranberries?

No problem—swap in raisins, dried cherries, or even chopped dried apricots. Any of these add that cheerful burst of color and chewiness to your Walnut Rugelach Recipe.

Why roll the dough into circles instead of rectangles?

Circular dough makes for even-sized triangles, which leads to rugelach that bake up with the perfect spiral and uniform size. Plus, it’s the traditional shape for this beloved treat!

Final Thoughts

If you’ve never made rugelach before, this Walnut Rugelach Recipe is the perfect starting point—it’s reliable, nostalgic, and simply irresistible. Bring a little old-world charm to your kitchen and share these treats with everyone you love. Give it a try, and I can almost promise: you’ll be making them again in no time!

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