Side Pannel
Walnut Rugelach Recipe
Walnut Rugelach Recipe
- Recipe Submitted by maryjosh on 10/03/2017
Ingredients List
- 1 cup (226 g) unsalted butter, melted (not hot)
- 1 cup (8oz) warm milk (2% or whole milk)
- 4 cups (500 g) all-purpose flour, measured correctly*
- ¾ Tbsp active dry yeast
- Filling/ Topping:
- 10 oz apricot preserves
- 1 cup Fisher brand walnuts
- ¾ cup dried cranberries/craisins, (or dried cherries, or raisins)
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- Powdered sugar to generously dust cookies
Directions
In the bowl of a food processor, pulse together 1 cup walnuts, ¾ cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up.
Melt 1 cup butter over low heat (it should be warm, not hot), and add it to the bowl of your stand mixer fitted with dough hook attachment. Stir in 1 cup warm milk.
In a medium bowl, whisk together 4 cups flour (measured correctly*) and ¾ Tbsp yeast. With mixer on speed 2, add flour mixture ½ cup at a time, letting it incorporate with each addition and scraping down the bowl as needed then continue mixing/kneading the dough another 3-5 mins. Dough should be very soft and won't stick to your hands.
Divide dough into 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. You should not have to flour the work surface. Spread 3 heaping Tablespoons of preserves evenly over the surface then sprinkle the top with ⅓ cup of the nut mixture.
Use a pizza cutter, slice through the circle (just like a pizza), cutting into 12 triangles. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.
Let cookies rise in a warm oven (no more than 100˚F) for 30-45 minutes or until noticeably puffed and about 50% larger. Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for 30 min or until tops are lightly golden. Transfer to serving platter while still warm and dust each layer generously with powdered sugar.
Melt 1 cup butter over low heat (it should be warm, not hot), and add it to the bowl of your stand mixer fitted with dough hook attachment. Stir in 1 cup warm milk.
In a medium bowl, whisk together 4 cups flour (measured correctly*) and ¾ Tbsp yeast. With mixer on speed 2, add flour mixture ½ cup at a time, letting it incorporate with each addition and scraping down the bowl as needed then continue mixing/kneading the dough another 3-5 mins. Dough should be very soft and won't stick to your hands.
Divide dough into 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. You should not have to flour the work surface. Spread 3 heaping Tablespoons of preserves evenly over the surface then sprinkle the top with ⅓ cup of the nut mixture.
Use a pizza cutter, slice through the circle (just like a pizza), cutting into 12 triangles. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.
Let cookies rise in a warm oven (no more than 100˚F) for 30-45 minutes or until noticeably puffed and about 50% larger. Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for 30 min or until tops are lightly golden. Transfer to serving platter while still warm and dust each layer generously with powdered sugar.
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