Walnut Rugelach Recipe

Get ready to welcome the irresistible aroma of just-baked pastries into your kitchen as you master this Walnut Rugelach Recipe! Picture soft, golden crescents filled with a fragrant mixture of walnuts, sweet apricot preserves, and tart cranberries, all finished with a lavish blanket of powdered sugar. This treat puts a twist on the beloved classic, blending everything you love about rugelach into a cozy, home-baked creation that’s surprisingly easy to make. Whether for a special gathering or your own baking bliss, the Walnut Rugelach Recipe is pure comfort and joy rolled into each bite.

Ingredients You’ll Need

The magic of this Walnut Rugelach Recipe starts with a handful of simple kitchen staples and a few delicious mix-ins. Each ingredient pulls its weight here: soft dairy, rich nuts, tangy fruit, and classic spices all team up to create a harmonious pastry that’s as homespun as it is impressive.

• Unsalted butter (1 cup, melted): Use high-quality butter for the softest, most luxurious dough—just be sure it’s warm, not hot, when mixing.
• Warm milk (1 cup, 2% or whole): Adds moisture and helps activate the yeast for a plush, pillowy texture in your rugelach.
• All-purpose flour (4 cups): The foundation for your dough; measure correctly for tender, not tough pastries.
• Active dry yeast (¾ tablespoon): This gives just the right lift for light, airy crescents.
• Apricot preserves (10 oz): Provides a bright, tangy-sweet layer that perfectly complements the rich filling.
• Walnuts (1 cup): Toasty and slightly bitter, walnuts balance the sweetness and add satisfying crunch.
• Dried cranberries (¾ cup): For a burst of color and tart flavor—feel free to substitute dried cherries, raisins, or craisins!
• Granulated sugar (2 tablespoons): Brings gentle sweetness to the nutty, fruity filling.
• Ground cinnamon (1 teaspoon): Infuses each bite with that signature warm spice.
• Powdered sugar (for generous dusting): The snow-like finish on top; don’t skimp, the dough itself isn’t sweet!

How to Make Walnut Rugelach Recipe

Step 1: Prepare the Filling

This is where the Walnut Rugelach Recipe really takes off! Pop the walnuts, dried cranberries, sugar, and cinnamon into your food processor, then pulse until everything is finely ground. You want it evenly blended but not a paste—a little texture keeps things interesting. Set the mixture aside, and give yourself a little taste if you can’t resist!

Step 2: Make the Dough

Melt the butter gently over low heat and let it cool just enough so it’s warm but won’t scramble your yeast. Pour this golden liquid into your stand mixer bowl, then stir in the warm milk. In a separate bowl, whisk your flour and yeast together to distribute that rising power evenly. With the mixer on low, add the flour mixture in half-cup increments, scraping the sides as you go. The dough will come together and begin looking smooth and elastic, just a bit tacky but certainly not sticky—perfect for rolling out.

Step 3: Knead and Divide

Continue mixing and kneading the dough for about 3-5 minutes to develop that soft, supple texture. Divide your dough into five even portions. Cover them loosely with plastic wrap so they don’t dry out while you roll each one.

Step 4: Shape the Rugelach

Now the fun begins! Take one piece of dough and roll it into an 11-inch circle right on your countertop; there’s usually no need for extra flour. Spread about three heaping tablespoons of apricot preserves evenly across the surface, then sprinkle a generous third of a cup of your fragrant walnut mixture on top. Using a pizza cutter, slice the circle into twelve equal triangles—think pizza slices. Roll each triangle up tightly from the wide outer edge toward the point. Arrange the little crescents on a parchment-lined baking sheet, point side down so they’ll keep their lovely shape.

Step 5: Let the Rugelach Rise

It’s almost time for baking, but first, you want to get your rugelach nice and fluffy. Preheat your oven to its lowest setting (not higher than 100˚F), then turn it off. Slip your baking sheet inside and let the rugelach rise for 30-45 minutes, until they look puffed and about half again as large. They’ll still hold their shape but have a lightness that makes them simply irresistible.

Step 6: Bake and Finish

Take the rugelach out and preheat your oven to 350˚F. Bake for 30 minutes, or until the tops are lightly golden and your kitchen smells like pure heaven. While still warm, transfer them onto a serving platter and liberally dust with powdered sugar—the more generous, the better. This final sweet snowdrift enhances every bite and truly completes your Walnut Rugelach Recipe.

How to Serve Walnut Rugelach Recipe

Garnishes

No need for anything fancy—a shower of extra powdered sugar and a scattering of chopped walnuts will make your Walnut Rugelach Recipe table-ready. If you’d like, a light drizzle of melted white chocolate can give each crescent a decadent finish. Serve them warm for that just-baked magic, or at room temperature when you need a sweet snack with your afternoon tea or coffee.

Side Dishes

Pair these rugelach with a fresh fruit salad or a dollop of tangy Greek yogurt to balance the sweetness. For a truly festive spread, offer bowls of dried fruit or nuts alongside, or a warm mug of spiced cider. The gentle flavors of the Walnut Rugelach Recipe play well with simple, comforting sides.

Creative Ways to Present

For a showstopping display, pile the rugelach high on a tiered stand or arrange them in a circle on a platter, dusted with extra sugar and garnished with dried fruit. They also look lovely wrapped up in parchment paper and tied with twine for edible gifts. Stack them in a bakery box lined with a pretty napkin if you’re bringing them to a friend’s house—they travel beautifully!

Make Ahead and Storage

Storing Leftovers

Your Walnut Rugelach Recipe will keep best when stored in an airtight container at room temperature for up to four days. To help them stay soft and fresh, you can separate layers with parchment or wax paper. They’re just as wonderful the next day for a mid-morning treat!

Freezing

One of the joys of this Walnut Rugelach Recipe is how well it freezes. Simply place the completely cooled pastries in a container or freezer bag, separating layers with paper. Freeze for up to two months. Thaw overnight at room temperature and they’ll taste as if you just baked them.

Reheating

If you love your rugelach warm, pop them in a 300˚F oven for five to seven minutes straight from the fridge or after thawing. This brings back that tender texture and lets the filling perfume your kitchen all over again. Sprinkle a little fresh powdered sugar after reheating for the prettiest finish.

FAQs

Can I use a different type of nut for the Walnut Rugelach Recipe?

Absolutely! Pecans, almonds, or even hazelnuts would work just as well. Each nut will bring its own flavor and crunch, so choose your favorite or use a blend if you’re feeling creative.

Is it possible to make this recipe dairy-free?

Yes, you can substitute plant-based butter and a non-dairy milk like oat or almond. The results may be slightly less rich, but you’ll still get wonderfully tender rugelach.

How do I keep my rugelach from unrolling during baking?

Roll each triangle tightly and always place the finished rugelach with the tip underneath on the baking sheet. This way the crescent will hold together as it bakes and rises.

Can I prepare the dough in advance?

Definitely! You can make the dough a day ahead, wrap it in plastic, and keep it in the fridge. Let it come to room temperature before rolling out.

Is this Walnut Rugelach Recipe suitable for freezing before baking?

Yes! Shape the rugelach and freeze them unbaked on a sheet tray. Once firm, transfer to a sealed bag and freeze. When ready to bake, let them thaw and rise as directed before baking as usual.

Final Thoughts

If you’re looking for a pastry that’s equal parts nostalgic, beautiful, and crowd-pleasing, you simply have to try this Walnut Rugelach Recipe. It’s a labor of love that rewards you with dozens of golden, sugar-dusted sweets to share or savor yourself. Gather your ingredients and dive in—one bite and you’ll be hooked!

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