There is something truly magical about making Walnut Rugelach Cookies Recipe from scratch—it’s like inviting a warm, nostalgic hug right into your kitchen. These delightful cookies offer a perfect balance of tender, flaky pastry filled with a luscious mix of apricot preserves, crunchy walnuts, and tart dried cranberries that will make every bite an irresistible treat. Whether you’re baking for a festive occasion or just because, these Walnut Rugelach Cookies are sure to become a beloved favorite that everyone will ask you to make again and again.
Ingredients You’ll Need
To create these delicious Walnut Rugelach Cookies Recipe, you’ll need a handful of simple yet carefully chosen ingredients. Each one plays a crucial role—melting the butter just right gives the dough its signature rich tenderness, the warmed milk helps activate the yeast for lightness, and the combination of walnuts and dried cranberries brings a fantastic texture and burst of flavor.
- 1 cup unsalted butter, melted (not hot): The key to a tender, flaky dough that almost melts in your mouth.
- 1 cup warm milk (2% or whole): Warms and activates the yeast for a light, fluffy texture.
- 4 cups all-purpose flour: Provides structure—make sure to measure correctly for the best results.
- 3/4 Tbsp active dry yeast: Activates the dough and gives a slight lift without overpowering the buttery flavor.
- 10 oz apricot preserves: Adds a sweet, fruity filling that perfectly complements the nutty walnuts.
- 1 cup walnuts: Offers a crunchy texture and a rich, toasty flavor that’s essential to this recipe.
- 3/4 cup dried cranberries or craisins (or dried cherries or raisins): Brings tartness and sweetness to balance the rich dough.
- 2 Tbsp granulated sugar: Adds a touch of sweetness to the cookie dough and helps caramelize the filling.
- 1 tsp ground cinnamon: Infuses warmth and spice, elevating the flavor profile.
- Powdered sugar: To dust generously after baking for that classic, beautiful finish.
How to Make Walnut Rugelach Cookies Recipe
Step 1: Prepare the Dough
Begin by melting the butter gently to avoid overheating, as this could affect your dough’s texture. Mix the warm milk with the yeast in a large bowl and let it sit until it bubbles, showing that the yeast is active. Slowly combine your flour with the yeast mixture and melted butter to form a soft, elastic dough—knead gently but thoroughly, then cover it and let it rest for about an hour. This rest period allows the dough to develop its signature fluffiness that’s key to this Walnut Rugelach Cookies Recipe.
Step 2: Make the Filling
While the dough is resting, mix together chopped walnuts, dried cranberries, granulated sugar, and cinnamon. This delicious filling combines sweet and tart notes with a hint of spice, making every bite unforgettable. The chopped walnuts add the perfect crunch that contrasts beautifully with the dulcet apricot preserves you’ll spread in the next step.
Step 3: Roll and Shape the Rugelach
Divide your rested dough into manageable portions and roll each out into a thin circle on a floured surface. Spread a generous layer of apricot preserves evenly over the dough, then sprinkle the walnut and cranberry filling over the top. Slice the dough circle into wedges, and starting from the wide end, roll each wedge tightly towards the pointed tip, creating classic crescent shapes. This shaping step is crucial for that authentic Walnut Rugelach Cookies Recipe experience and ensures a perfect balance of dough and filling.
Step 4: Bake to Perfection
Place your shaped rugelach on a lined baking sheet with enough space between them to expand. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until the cookies turn golden brown and smell divine. As soon as you pull them out, sprinkle generously with powdered sugar for a touch of sweetness and that signature elegant look.
How to Serve Walnut Rugelach Cookies Recipe
Garnishes
Once your Walnut Rugelach Cookies have cooled slightly, a dusting of powdered sugar is a must—it adds a subtle sweetness and a beautiful snowy finish that makes these cookies even more tempting. For a bit of extra flair, try tossing in some finely chopped toasted walnuts or even a light drizzle of honey just before serving. These little touches turn simple cookies into a stunning presentation.
Side Dishes
These rugelach cookies pair wonderfully with a hot cup of tea or freshly brewed coffee. The warmth of the beverage highlights the cinnamon and apricot flavors, making every bite a cozy experience. For a festive touch, serve alongside a platter of fresh fruit or a creamy cheese board to balance the sweetness beautifully.
Creative Ways to Present
If you want to wow your guests, arrange your Walnut Rugelach Cookies recipe on a rustic wooden platter adorned with fresh sprigs of rosemary or thyme for a pop of color and aroma. Alternatively, wrap small bundles in parchment paper tied with twine for charming gift-ready treats. These presentation ideas make sharing your homemade cookies feel even more special and memorable.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Walnut Rugelach Cookies fresh by storing them in an airtight container at room temperature for up to five days. This way, they retain their softness and flaky texture without drying out, making them perfect for ongoing snacking or last-minute treats.
Freezing
If you want to enjoy these cookies over a longer period, they freeze beautifully. Arrange them on a baking sheet so they don’t stick together and freeze until solid, then transfer to a freezer-safe container or bag. Frozen rugelach keep well for up to three months and can be thawed overnight or gently warmed before serving.
Reheating
To bring your Walnut Rugelach Cookies recipe back to life, reheat gently in a low oven at about 300°F (150°C) for 5-7 minutes. This step refreshes the crisp edges while keeping the inside tender and fragrant. Avoid microwaving as it can make the dough chewy instead of flaky.
FAQs
Can I substitute walnuts with another nut?
Absolutely! Pecans or almonds work wonderfully in this recipe and will provide a similarly delightful crunch and nutty flavor. Just make sure to chop them finely for the best texture.
Is it necessary to use yeast in the dough?
Yes, the yeast is essential for this Walnut Rugelach Cookies recipe because it gives the dough a slight rise and tenderness that you simply can’t achieve with baking powder or soda alone. It also adds a subtle depth of flavor.
How do I prevent the rugelach from sticking during rolling?
Lightly flour your rolling surface and rolling pin, but be careful not to use too much flour, which can make the dough tough. Chilling the dough slightly before rolling also helps keep it manageable and less sticky.
Can I make these cookies dairy-free?
Yes! You can substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk such as almond or oat milk. The texture will be slightly different but still delicious.
What is the best way to enjoy Walnut Rugelach Cookies?
These cookies are perfect with a hot beverage and a cozy setting. Enjoy them fresh out of the oven or after resting a day to let the flavors meld. They’re a perfect treat for sharing with family or gifting to friends during the holidays.
Final Thoughts
Now that you know how to make this incredible Walnut Rugelach Cookies Recipe, don’t hesitate to roll up your sleeves and experience the wonderful process yourself. From the buttery dough to the crunchy, fruity filling, each bite feels like a little celebration. Trust me, once you taste these cookies fresh from your oven, you’ll be hooked—and so will anyone lucky enough to share them with you!
Print
Walnut Rugelach Cookies Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 72 rugelach cookies
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Description
Delight in these classic Walnut Rugelach cookies, featuring a tender, buttery dough filled with a sweet mixture of apricot preserves, walnuts, and dried cranberries. Perfect for holiday gatherings or a cozy treat with tea, these traditional Jewish pastries are rolled to perfection and dusted with powdered sugar for an elegant finish.
Ingredients
Dough
- 1 cup (226 g) unsalted butter, melted (not hot)
- 1 cup (8 oz) warm milk (2% or whole milk)
- 4 cups (500 g) all-purpose flour, measured correctly
- 3/4 Tbsp active dry yeast
Filling
- 10 oz apricot preserves
- 1 cup walnuts, chopped
- 3/4 cup dried cranberries or craisins (or dried cherries or raisins)
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
Finishing
- Powdered sugar to generously dust cookies
Instructions
- Prepare the dough: In a large mixing bowl, combine the melted butter and warm milk. Sprinkle the active dry yeast over the mixture and let it sit for about 5 minutes to activate. Gradually add the all-purpose flour, mixing well until a smooth, elastic dough forms. Knead lightly if necessary, then cover the dough and allow it to rest for about 45 minutes until slightly risen.
- Prepare the filling: In a medium bowl, mix together the apricot preserves, chopped walnuts, dried cranberries, granulated sugar, and ground cinnamon until well combined. This mixture should be spreadable but thick enough to hold shape.
- Roll out the dough: Divide the dough into manageable portions. On a lightly floured surface, roll each portion into a thin circle approximately 12 inches in diameter. Spread an even layer of the filling over each dough circle, leaving a small border around the edge.
- Shape the rugelach: Using a sharp knife or pizza cutter, slice each dough circle into 12 equal wedges, like slicing a pie. Starting from the wide end, roll each wedge tightly towards the pointed tip, forming crescent-shaped cookies.
- Bake the cookies: Place the rolled cookies on ungreased baking sheets, spacing them slightly apart. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown and fragrant.
- Cool and finish: Remove the cookies from the oven and allow them to cool on baking sheets for at least 10 minutes. Once cooled, generously dust the rugelach with powdered sugar before serving.
Notes
- Ensure the butter is melted but not hot to avoid killing the yeast.
- Measure flour by spooning it into the measuring cup rather than scooping directly to avoid a dense dough.
- For variation, dried cherries or raisins can be substituted for cranberries.
- Store rugelach in an airtight container at room temperature for up to one week.
- These cookies freeze well; wrap tightly and thaw at room temperature before serving.
