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Walnut Rugelach Recipe (VIDEO)
These walnut rugelach are soft, crumbly and flaky. This walnut rugelach recipe is based on Mom's classic recipe and filled with a cranberry-apricot and walnut filling.
👥 60 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
How to Make Walnut Rugelach Recipe:
2
In the bowl of a food processor, pulse together 1 cup walnuts, 3/4 cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up.
walnuts1 cupground cinnamon1 tsp
3
Melt 1 cup butter over low heat (it should be warm, not hot), and add it to the bowl of your stand mixer fitted with dough hook attachment. Stir in 1 cup warm milk.
4
In a medium bowl, whisk together 4 cups flour (measured correctly*) and 3/4 Tbsp yeast. With mixer on speed 2, add flour mixture 1/2 cup at a time, letting it incorporate with each addition and scraping down the bowl as needed then continue mixing/kneading the dough another ⏱️ 3-5 mins. Dough should be very soft and won't stick to your hands.
5
Divide dough into 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. You should not have to flour the work surface. Spread 3 heaping Tablespoons of preserves evenly over the surface then sprinkle the top with 1/5 of the nut mixture (approx 1/3 cup).
6
Use a pizza cutter, slice through the circle (just like a pizza), cutting into 12 triangles. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.***
7
Let cookies rise in a warm oven (no more than 100˚F) for ⏱️ 30-45 minutes or until noticeably puffed and about 50% larger. Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for ⏱️ 30 min or until tops are lightly golden. Transfer to serving platter while still warm and dust each layer generously with powdered sugar - remember the dough has no sugar in it so don't skimp on this last step :).
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