Delicious Walnut Rugelach Recipe

Indulge in the rich flavors of walnut rugelach with this easy recipe. These delightful pastries are made with a buttery and flaky dough filled with a sweet walnut filling. Perfect for any occasion, these rugelach are sure to be a hit at your next gathering. Prepare them in just a few simple steps and enjoy the deliciousness of homemade pastries.

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small pieces
• 8 ounces cream cheese, chilled and cut into small pieces
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup finely chopped walnuts
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup dried currants or raisins
• 1/4 cup apricot preserves
• 1/4 cup powdered sugar, for dusting

Directions

1. In a large mixing bowl, whisk together flour and salt.
2. Add the chilled butter and cream cheese to the flour mixture. Using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs.
3. Add the granulated sugar and vanilla extract to the mixture. Mix until the dough comes together.
4. Divide the dough into 4 equal portions and shape each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. In a small bowl, combine the chopped walnuts, brown sugar, cinnamon, and dried currants or raisins.
7. Take one chilled dough disk and roll it out into a 1/8-inch thick circle on a lightly floured surface.
8. Spread a thin layer of apricot preserves over the rolled-out dough.
9. Sprinkle the walnut filling evenly over the preserves.
10. Using a pizza cutter or sharp knife, cut the dough circle into 8 wedges.
11. Starting from the wider end, roll each wedge tightly, forming a crescent shape.
12. Place the rugelach on the prepared baking sheet, spacing them 1 inch apart.
13. Repeat the process with the remaining dough disks and filling.
14. Bake the rugelach in the preheated oven for 20-25 minutes, or until golden brown.
15. Remove from the oven and let cool on the baking sheet for 5 minutes.
16. Transfer the rugelach to a wire rack to cool completely.
17. Once cooled, dust the rugelach with powdered sugar before serving.

Interesting Facts