Walnut Rugelach Recipe

There’s something magical about a batch of freshly baked rugelach cooling on your kitchen counter, filling the air with a sweet, nutty aroma. This Walnut Rugelach Recipe delivers everything you love about this classic pastry: tender layers of rich, buttery dough spiraled around a vibrant, fruity walnut filling, with a festive dusting of powdered sugar that just begs for a celebratory bite. Whether you’re a seasoned baker or embarking on your first rugelach adventure, this recipe brings bakery-worthy results right to your home and is destined to become a treasured staple for tea times, holidays, and everyday moments worth savoring.

Ingredients You’ll Need

You’ll be amazed at how a few simple, pantry-friendly ingredients come together to create something so elegant and crave-worthy. Each element of this Walnut Rugelach Recipe has a special role to play, from the delicate dough to the sweet, nutty filling and tempting finishing touches.

• Unsalted butter (1 cup, melted): Gives the dough its signature richness and melt-in-your-mouth texture. Warm and not hot is key for perfect incorporation.
• Warm milk (1 cup): Brings moisture and a subtle tenderness to the pastry, while helping the yeast work its magic.
• All-purpose flour (4 cups): The humble backbone of the dough, ensuring the perfect Goldilocks balance—soft but not crumbly.
• Active dry yeast (¾ tablespoon): Adds a gentle lift so your rugelach puff up beautifully in the oven.
• Apricot preserves (10 oz): The classic fruity layer—apricot’s tang keeps the sweetness bright and not too heavy.
• Walnuts (1 cup): Earthy, toasty, and just the right amount of crunch in every bite. Be sure to use fresh nuts for the best flavor.
• Dried cranberries (¾ cup): Adds sweet-tart chewiness—swap in cherries, raisins, or craisins if you like.
• Granulated sugar (2 tablespoons): Just enough to sweeten the walnut filling without making it cloying.
• Ground cinnamon (1 teaspoon): The warming note that plays so well against the fruit and nuts.
• Powdered sugar (for dusting): More than just pretty—it’s the finishing touch that takes these rugelach from homemade to bakery showpiece.

How to Make Walnut Rugelach Recipe

Step 1: Prepare the Nutty Filling

Start by waking up your food processor—this step is essential for getting the perfect consistency. Pop the walnuts, dried cranberries, granulated sugar, and cinnamon in and pulse until everything is finely ground. You want a texture that’s nubbly and well-mixed, which guarantees every rugelach bite is bursting with balanced flavor. Set this aside; your swirl-worthy filling is ready for showtime.

Step 2: Make and Mix the Dough

Melt the butter gently over low heat so it’s warm but never sizzling. Pour it into the bowl of your mixer, add the warm milk, and give it a quick stir to combine. In a separate bowl, whisk together the flour and yeast—this way, every grain of flour gets a little nudge from the yeast. Now, with your mixer on low and dough hook ready, start adding the flour mixture half a cup at a time. Pause to scrape down the sides if needed. After all the flour is in, let the mixer knead away for 3–5 minutes, until you end up with a soft, supple dough that’s smooth to the touch and not at all sticky.

Step 3: Divide and Shape the Dough

Once your dough is ready, divide it into five even pieces and loosely cover them to keep things nice and moist. Working with just one piece at a time (the others are perfectly happy resting), roll the dough into a pretty 11-inch circle right on your countertop. No flour needed here, thanks to the buttery dough! Spread a generous layer of apricot preserves all over, then sprinkle about a third of a cup of your nut filling right up to the edges. Grab your pizza cutter and slice the circle into twelve neat triangles—the more even, the better for a bakery-like look.

Step 4: Roll Up and Arrange the Rugelach

Here comes the fun part! Take each triangle and, starting at the wide end, roll it up snugly toward the center—don’t worry if the filling pokes out a little. Set each crescent, point-side down, onto a parchment-lined baking sheet to keep them from unfurling. Tuck the sides if needed to hold everything together, and repeat with your remaining dough. Pretty soon, your baking tray will look like a parade of perfect little pastries just waiting for their rise.

Step 5: Let Them Rise

Warmth is key for the next step, so preheat your oven to its lowest setting—no more than 100 degrees F—then turn it off. Place your trays in the cozy oven and let the Walnut Rugelach Recipe rise gently for 30 to 45 minutes. The dough won’t double, but it will puff up by about half, becoming delightfully plump with promise.

Step 6: Bake to Golden Perfection

Remove the trays from the oven, reset the temperature to 350 degrees F, and let it come to full heat. Once ready, bake the rugelach for 30 minutes until they’re just turning golden up top. Don’t overbake—part of this Walnut Rugelach Recipe’s charm is that tender, almost cake-like crumb inside!

Step 7: Dust and Serve

As soon as your rugelach come out of the oven, transfer them to a serving platter and let the magic finish begin: shower them generously with powdered sugar while they’re still a little warm. This not only makes them beautiful, but adds the sweetness missing from the dough. Layer the cookies if needed, piling on more sugar between each tier—trust me, you want that extra sparkle and flavor in every bite!

How to Serve Walnut Rugelach Recipe

Garnishes

The best garnish for rugelach is a blizzard of powdered sugar—don’t be shy! If you’re feeling fancy, a few extra chopped walnuts or a sprinkle of finely grated orange zest will add both visual flair and a flash of flavor. For a party, nestle your rugelach on a platter lined with dried apricot slices or edible flowers for an extra pretty touch.

Side Dishes

This Walnut Rugelach Recipe is right at home beside a pot of strong black tea or your favorite coffee. If you’re serving brunch or a dessert spread, pair these pastries with a fresh fruit salad, creamy vanilla yogurt, or some sliced sharp cheddar for a sweet-salty combo that will surprise and delight.

Creative Ways to Present

For memorable gifting, tuck cooled rugelach into cellophane bags tied with ribbon, or fill a bakery box with a handwritten tag for someone special. Stacking them into a tall pyramid on a cake stand, or arranging them in a ring on a serving tray, brings major wow-factor to your holiday or family table. They also make perfect party favors—just add a custom label and you’ve got edible elegance.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep your Walnut Rugelach Recipe in an airtight container at room temperature for up to three days. The powdered sugar will absorb a little, so a quick dusting before serving brings them right back to life. For longer storage, pop them in the fridge for up to a week, but return them to room temperature before enjoying for best flavor.

Freezing

This recipe freezes beautifully! Arrange cooled rugelach in a single layer on a tray, freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to two months. When ready to serve, let them thaw out on the counter, then give them a fresh shower of powdered sugar for their close-up.

Reheating

To refresh that just-baked taste, warm the rugelach in a low oven (300 degrees F) for 5–8 minutes. This perks up the dough and gives the filling a lovely meltiness. Avoid the microwave, as it can make them soft and gummy. Always finish with a new dusting of powdered sugar for best presentation.

FAQs

Can I make this Walnut Rugelach Recipe without a stand mixer?

Absolutely! You can mix and knead the dough by hand—just use a big bowl and a wooden spoon to pull the ingredients together, then knead until smooth and supple before proceeding as directed.

What if I want to swap out the filling?

Go for it! While this Walnut Rugelach Recipe is all about the classic combo, you can swap dried cranberries for cherries, raisins, or even chopped dates. Almonds or pecans work instead of walnuts, and other jams (like raspberry or strawberry) are delicious too.

Can I make the dough in advance?

Yes! Prepare the dough, divide and cover, and pop it into the fridge overnight. Just let it sit at room temperature for about 30 minutes to soften a bit before rolling and filling as usual.

Why do I need to add so much powdered sugar?

The dough itself contains no sugar, so the generous snowfall of powdered sugar is what gives each bite its sweet finish and that irresistible bakery look. Plus, it balances out the tangy preserves perfectly!

Is this Walnut Rugelach Recipe freezer-friendly for holidays?

Definitely—this is one of the best holiday cookies to make ahead. Double the batch, freeze, and you’ll always have homemade baked goods on hand for last-minute guests, gifts, or cozy nights in.

Final Thoughts

If you’ve been searching for a show-stopping, crowd-pleasing cookie that’s as fun to make as it is to eat, look no further than this Walnut Rugelach Recipe. I hope you give it a try soon—there’s nothing better than sharing these homemade treats with the people you love. Happy baking!

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