Delicious Homemade Walnut Rugelach
A timeless treat with rich, nutty flavor, perfect for any occasion.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Dough Ingredients
- 2 cups All-Purpose Flour Provides structure for the dough.
- 1 cup Unsalted Butter At room temperature for rich flavor.
- 1/4 cup Granulated Sugar Sweetens the dough.
- 1/2 teaspoon Salt Enhances flavor.
- 1 teaspoon Ground Cinnamon Adds warmth to the filling.
Filling Ingredients
- 1 cup Chopped Walnuts Main filling ingredient.
- 1/4 cup Brown Sugar Adds moisture and caramel flavor.
Egg Wash
- 1 large Egg Yolk For brushing before baking.
- 1 tablespoon Water To mix with egg yolk.
Additional Ingredient
- 1 tablespoon Vanilla Flavored Yogurt Adds moisture and tanginess.
Instructions
- In a large mixing bowl, combine flour, sugar, and salt. Whisk until well combined.
- Add butter and work into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, mix yogurt, egg yolk, and water. Gradually add to the flour mixture and stir until dough forms.
- Divide dough into four portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare filling by mixing walnuts, brown sugar, cinnamon, and salt in a bowl.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out one disk of dough into a circle about ⅛ inch thick. Sprinkle filling evenly over the surface.
- Cut the dough into 8 wedges and roll each wedge from the wider edge to the tip.
- Place rolled rugelach on the baking sheet, spaced 2 inches apart.
- Brush tops with egg wash and bake for 20-25 minutes until golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container for up to a week. Can be frozen for up to three months.