For the Rugelach Pastry:
- 1 cup (226 g) Unsalted buttermelted
- 1 cup (8 oz) warm Whole milkor 2% milk
- 4 cups (500 g) All-purpose flour
- ¾ tbsp Active dry yeast
For Rugelach Filling/Topping:
- 10 oz Apricot preserves
- 1 cup Walnuts
- 1 cup dried Cranberriesor dried cherries or raisins
- 1 tbsp Granulated sugar
- 1/2 tsp Cinnamon
For dusting:
- 2-3 tbsp Powdered sugar
Walnut Rugelach
These Walnut Rugelach were most famously enjoyed in Russia and spread right around the world, especially between Jewish communities. Mini dough pastries, unlike other rugelach, are soft and crumbly, kind of like cookie dough, rolled and wrapped around a smashing filling made from apricot preserves, walnuts, dried cranberries, sugar and salt. Not too complicated and worth every bite of sugar!
To make Walnut Rugelach, you will need the following ingredients:
Steps to make Walnut Rugelach
1 | Prepare fruit and nut mixture | 1 |
2 | Combine butter and milk | 1 |
3 | Combine flour and yeast | 1 |
4 | Add dry ingredients to butter and milk | 3 |
5 | Cover dough | 1 |
6 | Prepare rugelach | 3 |
7 | Roll rugelach | 10 |
8 | Rise | 30 |
9 | Preheat oven | 5 |
10 | Bake | 30 |
11 | Serve | |
Recipe Reviews
Yummy! Thanks for sharing!
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