Walnut Rugelach

Steps to make

1. 1

   Prepare fruit and nut mixture

   1 min
   

   Using a food processor, pulse together 1 cup walnuts, 1 cup dried cranberries, 1 tablespoon of sugar and 1/2 teaspoon of cinnamon until ground and combined. Set aside.

2. 2

   Combine butter and milk

   1 min
   

   In a large mixing bowl of a stand mixer fitted with dough hook attachment, add in 1 cup of melted warm butter. Pour in 1 cup of warm milk.

4. 3

   Combine flour and yeast

   1 min
   

   In a separate mixing bowl, combine 4 cups of flour and ¾ tablespoons of yeast.

5. 4

   Add dry ingredients to butter and milk

   3 min
   

   With the electric mixer on speed 2, gradually add the dry ingredients to the bowl of wet ingredients, ½ a cup at a time, scraping down any excess from the sides too. Mix for about 3-5 minutes until very soft and not sticky.

6. 5

   Cover dough

   1 min
   

   Divide the soft dough into 5 equal pieces and gently cover with some plastic wrap.

7. 6

   Prepare rugelach

   3 min
   

   Working piece by piece, roll the dough into an 11-inch circle shape. Spread 3 heaped tablespoons of apricot preserves over the surface and top with about ⅓ cup of the prepared dried fruit and nut mixture.

8. 7

   Roll rugelach

   10 min
   

   Use a pizza cutter to slice through each circle into 12 equal triangle wedges. Work from the outside and roll each triangle into spirals. Transfer to a baking sheet lined with baking parchment paper.

9. 8

   Rise

   30 min
   

   Place the baking sheet in a warm oven at 100 ˚F for about 30 minutes for the rugelach to rise until doubled in volume.

10. 9

    Preheat oven

    5 min
    

    Once risen, remove the baking sheet of rugelach and preheat the oven to 350 ˚F.

11. 10

    Bake

    30 min
    

    Bake in the preheated oven for about 30 minutes until lightly golden.

12. 11

    Serve

    

    Dust with generous amounts of powdered sugar to top, serve warm and enjoy!