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
Scale
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.
