Dessert: Walnut Rugelach Recipe – Natasha’s Kitchen

These walnut rugelach are soft, crumbly and flaky. They are based on Mom’s classic recipe and loaded with a cranberry-apricot and walnut filling.

Big thank you to our friends at Fisher Nuts for sponsoring this recipe. For more information visit: https://fishernuts.com/

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Ingredients for Walnut Rugelach Recipe:

1 cup (16 Tbsp) unsalted butter, melted (not hot)
1 cup (8oz) warm milk (2{644804ad551afe846ff6f15b43e227d4384ee846a0b14e7331034aa9e50d9d46} or whole milk)
4 cups (500 grams) all-purpose flour, measured correctly*
3/4 Tbsp active dry yeast

Ingredients for Rugelach Filling/ Topping:

10 oz apricot preserves
1 cup Fisher walnuts**
3/4 cup dried cranberries/ craisins, dried cherries, currants, or golden raisins
2 Tbsp granulated sugar
1 tsp ground cinnamon
Powdered sugar to generously dust cookies

KITCHEN EQUIPMENT:

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