Walnut Rugelach

Cookie Pastry with a Gooey Walnut Filling
Cookie Pastry with a Gooey Walnut Filling
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Ingredients

Adjust Servings:
For the Rugelach Pastry:
1 cup (226 g) Unsalted butter melted
1 cup (8 oz) warm Whole milk or 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 Cranberries or dried cherries or raisins
1 tbsp Granulated sugar
1/2 tsp Cinnamon
For dusting:
2-3 tbsp Powdered sugar

Nutritional information

86
Calories
4.5g
Fat
10.2g
Carbohydrates
1.6g
Protein
9mg
Cholesterol
26mg
Sodium
Ingredients
  • For the Rugelach Pastry:

  • For Rugelach Filling/Topping:

  • For dusting:

Walnut Rugelach

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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:

Ingridiens for Walnut Rugelach

Steps to make Walnut Rugelach

1
Done
1

Prepare fruit and nut mixture

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
Done
1

Combine butter and milk

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.

3
Done
1

Combine flour and yeast

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

4
Done
3

Add dry ingredients to butter and milk

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.

5
Done
1

Cover dough

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

6
Done
3

Prepare rugelach

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.

7
Done
10

Roll rugelach

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.

8
Done
30

Rise

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

9
Done
5

Preheat oven

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

10
Done
30

Bake

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

11
Done

Serve

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

Not too sweet and just perfectly right, these Walnut Rugelach treats are the perfect tea time snack. Have you tried them before? Let us know what you think of them use our hashtag #cookmerecipes to be in touch online!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Yummy! Thanks for sharing!

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