Walnut Rugelach Recipe (VIDEO)
Ingredients for Rugelach Cookies:
- 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*
- 3/4 Tbsp active dry yeast
For Rugelach Cookie Filling/ Topping:
- 10 oz apricot preserves
- 1 cup Fisher brand walnuts
- 3/4 cup dried cranberries/craisins (or dried cherries, or raisins)
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- Powdered sugar to generously dust cookies
How to Make Walnut Rugelach Recipe:
In the bowl of a food processor, pulse together 1 cup walnuts, 3/4 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 3/4 Tbsp yeast. With mixer on speed 2, add flour mixture 1/2 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 1/3 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 - remember the dough has no sugar in it so don't skimp on this last step :).
***You can fit them all on a large 3/4 sheet baking sheet lined with parchment paper, spacing about finger width apart, or divide between 2 half sheet pans if you don't have a huge baking pan.
*To measure flour correctly, spoon flour into a dry ingredients measuring cup and scrape off the top, or if you have a scale, weigh out 500 grams.