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:
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.
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.
In a separate mixing bowl, combine 4 cups of flour and ¾ tablespoons of yeast.
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.
Divide the soft dough into 5 equal pieces and gently cover with some plastic wrap.
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.
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.
Place the baking sheet in a warm oven at 100 ˚F for about 30 minutes for the rugelach to rise until doubled in volume.
Once risen, remove the baking sheet of rugelach and preheat the oven to 350 ˚F.
Bake in the preheated oven for about 30 minutes until lightly golden.
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!
Yummy! Thanks for sharing!
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