Walnut Rugelach Recipe

Looking for a classic, mouth-watering dessert to make for your next gathering or holiday celebration? This Walnut Rugelach recipe combines a flaky, buttery dough with a sweet, nutty filling made from apricot preserves, cranberries, and walnuts. These bite-sized pastries are easy to make, highly customizable with various filling options, and perfect for snacking or serving at tea time. Whether you’re an experienced baker or a beginner, this rugelach recipe is sure to impress your friends and family.

Perfect for holidays, brunch, or gifting, walnut rugelach are a versatile and irresistible treat that can be made ahead of time and frozen for later. With their sweet, cinnamon-spiced filling and delicate, golden crust, these rugelach cookies will quickly become a new favorite in your baking repertoire.

Ingredients

For the Rugelach Dough:

• 1 cup (226g) unsalted butter, melted (not hot)
• 1 cup (8 oz) warm milk (2% or whole milk)
• 4 cups (500g) all-purpose flour, measured correctly
• 3/4 Tbsp active dry yeast

For the Rugelach Filling and Topping:

• 10 oz apricot preserves
• 1 cup Fisher brand walnuts
• 3/4 cup dried cranberries or Craisins (alternatively, use dried cherries or raisins)
• 2 Tbsp granulated sugar
• 1 tsp ground cinnamon
• Powdered sugar for dusting

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Instructions

1. Prepare the Filling:
   In a food processor, pulse together 1 cup of walnuts, 3/4 cup of dried cranberries, 2 Tbsp sugar, and 1 tsp cinnamon until the mixture is finely ground. Set aside.
2. Make the Dough:
   Melt 1 cup of butter over low heat, ensuring it’s warm, not hot. Pour the melted butter into the bowl of your stand mixer fitted with the dough hook. Add 1 cup of warm milk and stir to combine.
3. In a medium bowl, whisk together 4 cups of flour and 3/4 Tbsp of yeast. Gradually add this flour mixture to the wet ingredients in the stand mixer, 1/2 cup at a time. Mix on low speed (setting 2), letting the flour incorporate after each addition. Continue mixing and kneading for about 3-5 minutes until the dough is soft and non-sticky. It should not stick to your hands.
4. Shape the Dough:
   Divide the dough into 5 equal pieces and cover loosely with plastic wrap. Working with one piece at a time, roll it out on a clean surface into an 11-inch circle. There’s no need to flour the work surface.
5. Fill the Dough:
   Spread 3 heaping tablespoons of apricot preserves evenly over the dough. Sprinkle 1/3 cup of the walnut and cranberry mixture over the preserves.
6. Cut and Shape:
   Using a pizza cutter, slice the dough circle into 12 triangles. Roll each triangle from the wide end toward the point, creating a crescent shape. Place the rolled rugelach, with the pointed end facing down, on a parchment-lined baking sheet.
7. Let it Rise:
   Preheat the oven to no more than 100°F. Let the rugelach rise in a warm oven for 30-45 minutes, or until they are noticeably puffed up and about 50% larger.
8. Bake the Rugelach:
   Once risen, remove the rugelach from the oven and preheat the oven to 350°F. Bake the rugelach for 30 minutes, or until they are lightly golden on top. Remove from the oven and transfer to a serving platter.
9. Finish with Powdered Sugar:
   While still warm, dust each rugelach generously with powdered sugar. The dough itself has little to no sweetness, so don’t skip this step!

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Tips

• Be sure to measure your flour correctly to avoid overly dense dough. Use the spoon-and-level method: spoon flour into your measuring cup and level it off with a knife.
• To prevent the dough from sticking, use a light touch when rolling it out. If the dough feels sticky, you can refrigerate it for 10-15 minutes to make it easier to handle.
• If your kitchen is cool, you may need to let the rugelach rise a bit longer to get a nice puffed texture before baking.

Variations and Substitutions

• Filling Variations: Swap the apricot preserves for raspberry, strawberry, or peach preserves for a different flavor profile. You can also add chocolate chips, chopped dates, or other dried fruits to the filling.
• Nut Variations: Instead of walnuts, try pecans, almonds, or hazelnuts for a different nutty flavor.
• Dried Fruit: Use raisins, dried cherries, or a combination of dried fruits for a new twist.
• Dough Substitution: If you prefer a dairy-free version, substitute the butter with a plant-based butter and the milk with a non-dairy milk like almond or soy milk.

FAQs

Can I freeze the rugelach before baking?
Yes, you can freeze the unbaked rugelach. Arrange them on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. Bake from frozen, adding an extra 5-10 minutes to the baking time.

Can I make the dough in advance?
Yes, you can make the dough ahead of time. Cover it well and refrigerate for up to 2 days before using it.

How can I store rugelach?
Store baked rugelach in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.

Serving Suggestions

• Serve your walnut rugelach with a hot cup of coffee or tea for a delightful afternoon snack.
• These cookies are also perfect for holiday gatherings or as a sweet treat at brunch.
• For a festive touch, drizzle with chocolate or a simple glaze before serving.

Why You’ll Love This Recipe

These walnut rugelach are not only a delightful treat for any occasion, but they’re also incredibly versatile, allowing you to swap in different nuts, fruits, and fillings to make them uniquely yours. The combination of flaky, buttery dough with the sweet, nutty filling makes each bite irresistibly delicious. Perfectly sized for snacking, these rugelach will quickly become a crowd favorite!