Walnut Rugelach Recipe
This Walnut Rugelach recipe offers a delightful combination of a flaky, tender pastry filled with a sweet and nutty mixture of walnuts and apricot preserves. Perfect for any occasion, these treats are sure to impress with their balance of flavors and textures.
Equipment
- Stand mixer or large mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
- Food processor (for filling)
- Wire rack for cooling
Ingredients
For the Dough:
- 1 cup 226g unsalted butter, melted
- 1 cup 240ml warm milk (2% or whole)
- 4 cups 500g all-purpose flour
- 3/4 tablespoon active dry yeast
For the Filling:
- 10 ounces 283g apricot preserves
- 1 cup 120g walnuts, chopped
- 3/4 cup 105g dried cranberries
- 2 tablespoons 25g granulated sugar
- 1 teaspoon ground cinnamon
For Dusting:
- Powdered sugar
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the melted butter and warm milk.
- In a separate bowl, whisk together the flour and yeast.
- Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.
- Cover the dough with a clean cloth and let it rest for 30 minutes.
Make the Filling:
- In a food processor, pulse together the walnuts, dried cranberries, sugar, and cinnamon until coarsely ground.
Assemble the Rugelach:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide the dough into smaller portions. Roll out each portion into a thin circle.
- Spread a layer of apricot preserves over each dough circle.
- Sprinkle the walnut mixture evenly over the preserves.
- Cut each circle into wedges (like a pizza).
- Roll each wedge from the wide end to the point, forming a crescent shape.
- Place the rugelach on the prepared baking sheet, ensuring they are not touching.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve:
- Once cooled, dust the rugelach with powdered sugar.
- Serve and enjoy!
Storage
- Store the Walnut Rugelach in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to three months.
Notes
- Feel free to experiment with different fillings like raspberry preserves or chocolate chips.
- The dough can be made ahead and refrigerated overnight for convenience.
- Rugelach can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.