How to Make Walnut Rugelach Recipe:

• In the bowl of a food processor, whisk together 1 cup walnuts, 3/4 cup dried cranberries, 2 tablespoons sugar and 1 teaspoon cinnamon until ground.
• Melt 1 cup of butter over low heat (it should be warm, not hot), and add it to the bowl of a stand mixer fitted with the attached dough hook. My heart 1 cup warm milk.
• In a medium bowl, whisk together 4 cups flour (correctly measured*) and 3/4 tablespoon yeast. With mixer on speed 2, add flour mixture 1/2 cup at a time, allow to incorporate with each addition and scrape bowl as needed and continue mixing/kneading dough another 3-5 minutes. The dough should be very soft and not stick to your hands.
• Divide the dough into 5 pieces and cover with plastic wrap. Working one piece at a time, roll it into an 11-inch circle. You should not have to scrub the work surface with flour. Spread 3 tablespoons of the dressing evenly over the surface and sprinkle the top with 1/3 cup of the nut mixture.
• Use a pizza cutter, cut it across the circle (just like a pizza), and cut it into 12 triangles. Roll each triangle inside out and then move the Roglagch with the points pointing down onto a baking sheet lined with parchment.
• Let the biscuits rise in a warm oven (not more than 100 degrees Fahrenheit) for 30-45 minutes or until they are noticeably puffed and 50% larger. Take it out of the oven and heat it to 350 degrees Fahrenheit. Bake in a preheated oven for 30 minutes or until slightly golden. Transfer it to a serving dish while it is still warm and sprinkle each layer generously with powdered sugar - remember that the dough does not contain sugar, so don't skimp on this last step.