Print

Easy Peasy Walnut Rugelach Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

These Easy Peasy Walnut Rugelach are delightful, bite-sized pastries shaped like small croissants, perfect for snack time or dessert. Made with a rich cream cheese and butter dough, filled with a sweet cinnamon sugar and finely chopped walnut mixture, they bake up golden and flaky. Their manageable size makes them even more enjoyable than larger rugelach, and they’re a classic international treat with a vegetarian-friendly twist.

Ingredients

For the dough:

  • 1 cup (230g) butter, at room temperature
  • 8 oz. (230g) cream cheese, at room temperature
  • 1 tsp. vanilla extract
  • 2 cups (260g) all-purpose flour
  • 1/2 tsp. salt

For the filling/decoration:

  • 1 cup (200g) sugar
  • 2 tbsp. ground cinnamon
  • about 1/2 cup (120g) butter, melted & divided
  • 1/2 cup (100g) walnuts, very finely chopped

Instructions

  1. Prepare the dough: In a large bowl, mix butter, cream cheese, and vanilla extract until well combined. Next, add the flour and salt and mix well or knead until you have a smooth dough. The dough will be a bit sticky. Wrap it in plastic wrap and chill in the fridge for at least 1 hour.
  2. Preheat oven and prep filling: Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Combine sugar and cinnamon in a bowl and set aside. Melt the butter and let it cool a bit. Finely chop the walnuts or pulse them in a mixer to achieve very fine pieces.
  3. Divide and roll dough: Divide the dough into four pieces, keeping the unused portions refrigerated. On a floured surface, roll out the first piece into a circle about 30cm in diameter. Brush the circle with about 1 tablespoon of melted butter, then sprinkle approximately 3 tablespoons of the cinnamon-sugar mixture evenly over it. Sprinkle a quarter of the chopped walnuts evenly on top.
  4. Cut and shape Rugelach: Using a knife or pizza cutter, cut the dough circle into 12 triangles, similar to slicing a pizza. Roll up each triangle from the wide end toward the tip to form a crescent-shaped Rugelach. Arrange them on the prepared baking sheet; fit two batches per sheet if needed.
  5. Bake: Bake the Rugelach in the preheated oven for about 22-24 minutes, until they are lightly golden in color. Once baked, transfer them to a wire rack. While still warm, brush the Rugelach with some more melted butter and sprinkle with remaining cinnamon-sugar mixture. Let them cool completely before serving. Repeat the process with the remaining dough pieces.

Notes

  • Let the baking begin! Ensure the dough is well chilled before rolling for best results.
  • Rolling the Rugelach tightly helps keep their shape during baking.
  • You can finely chop walnuts by hand or use a food processor for convenience.
  • Brush with butter after baking to give a glossy, rich finish and enhance flavor.
  • Store cooled Rugelach in an airtight container for up to 3 days for freshness.

Find it online: https://recipesbyliza.com/easy-peasy-walnut-rugelach-recipe/