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Walnut Rugelach Recipe

Walnut Rugelach Recipe
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★★★★★

4.8 from 19 reviews

Delight in these Walnut Rugelach, a traditional Jewish pastry filled with a sweet and nutty mixture of apricot preserves, walnuts, and dried cranberries, wrapped in a tender, buttery dough and dusted with powdered sugar.

Ingredients

Scale

For the Rugelach Dough:

  • 1 cup (226 g) unsalted butter, melted (warm, not hot)
  • 1 cup (8 oz) warm milk (2% or whole milk)
  • 4 cups (500 g) all-purpose flour, measured correctly*
  • ¾ tablespoon active dry yeast

For the Filling and Topping:

  • 10 oz apricot preserves
  • 1 cup walnuts
  • ¾ cup dried cranberries (or dried cherries, raisins, or craisins)
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Powdered sugar, for generous dusting

Instructions

  1. Prepare the Filling: In a food processor, combine the walnuts, dried cranberries, sugar, and cinnamon. Pulse until finely ground. Set aside.
  2. Make the Dough: Melt the butter over low heat and let it cool slightly. Add the warm butter to the bowl of a stand mixer fitted with a dough hook. Stir in the warm milk. In a medium bowl, whisk together the flour and active dry yeast. With the mixer running on low speed, add the flour mixture ½ cup at a time, allowing it to incorporate fully with each addition. Scrape down the sides of the bowl as needed. Continue mixing and kneading the dough for 3-5 minutes until soft, pliable, and no longer sticky.
  3. Shape the Rugelach: Divide the dough into 5 equal pieces. Cover loosely with plastic wrap to prevent drying. Working with one piece at a time, roll the dough into an 11-inch circle. No flour should be necessary for the surface. Spread 3 heaping tablespoons of apricot preserves evenly over the circle. Sprinkle ⅓ cup of the nut mixture on top. Using a pizza cutter, slice the circle into 12 even triangles. Roll each triangle tightly from the outer edge toward the center. Place the rugelach on a parchment-lined baking sheet, with the points facing down to prevent unrolling.
  4. Let the Rugelach Rise: Preheat your oven to the lowest temperature (not exceeding 100˚F), then turn it off. Place the baking sheet in the warm oven and let the rugelach rise for 30-45 minutes, or until puffed and about 50% larger. Remove the cookies from the oven and preheat the oven to 350˚F.
  5. Bake and Finish: Bake the rugelach for 30 minutes, or until the tops are lightly golden. Transfer the cookies to a serving platter while still warm and generously dust each layer with powdered sugar. The dough has no sugar, so be liberal with the topping.

Notes

  • Store rugelach in an airtight container at room temperature for up to 5 days.
  • Rugelach can also be frozen for longer storage.

Nutrition

Keywords: Walnut Rugelach, Jewish pastry, Rugelach recipe, dessert, apricot walnut pastry

Find it online: https://dinewithlily.com/walnut-rugelach-recipe/