Walnut Rugelach Recipe
Delight your taste buds with these scrumptious Walnut Rugelach pastries. A perfect combination of buttery dough, sweet apricot filling, and nutty crunch, these treats are sure to impress!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: Approximately 60 rugelach 1x
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Ingredients
Scale
Rugelach Dough:
- 1 cup (226 g) unsalted butter, melted (warm, not hot)
- 1 cup (8 oz) warm milk (2% or whole milk)
- 4 cups (500 g) all-purpose flour, measured correctly*
- ¾ tablespoon active dry yeast
Filling and Topping:
- 10 oz apricot preserves
- 1 cup walnuts
- ¾ cup dried cranberries (or dried cherries, raisins, or craisins)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Powdered sugar, for generous dusting
Instructions
- Prepare the Filling: In a food processor, combine the walnuts, dried cranberries, sugar, and cinnamon. Pulse until finely ground. Set aside.
- Make the Dough: Melt the butter over low heat and let it cool slightly. Add the warm butter to the bowl of a stand mixer fitted with a dough hook. Stir in the warm milk.
- …
Nutrition
- Serving Size: 1 rugelach
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Walnut Rugelach, Rugelach recipe, Jewish pastry, Apricot Walnut Rugelach
Find it online: https://kitchenbyrita.com/walnut-rugelach-recipe/
