Walnut Rugelach Recipe.

Walnut Rugelach Recipe

Walnut Rugelach Recipe.

Walnut Rugelach

Walnut Rugelach Recipe

Laura MarianoLaura Mariano
This Roglash nut is mushy, crumbly and flaky. This walnut recipe is based on my classic mom's recipe and is filled with cranberry, apricot, and walnut filling.
4.84 from 6 votes
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Cookies, Dessert
Cuisine Jewish, Russian, Ukrainian
Servings 72 rugelach cookies


For the Rugelach cookie filling/toppings:

  • powdered sugar for dusting biscuits generously
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 3/4 cup dried cranberries/raisins (or dried cherries or raisins)
  • 1 cup Fisher brand nuts
  • 10 oz canned apricots

Rugelach cookie ingredients:

  • 3/4 tablespoon active dry yeast
  • 4 cups 500g all-purpose flour, properly measured
  • 1 cup (8 ounces) warm milk (2% or whole milk)
  • 1 cup 226 g unsalted butter, melted (not hot)


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.


  • You can place them all on a large 3/4-sheet baking sheet lined with parchment paper, finger-width apart, or divide them between two half-sheet pans if you don't have a huge baking tray.
  • To properly measure the flour, spoon the flour into a measuring cup for the dry ingredients and scrape the top off, or if you have a scale, weigh 500g.
Keyword Walnut Rugelach
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.


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  1. 5 stars
    I did make them yesterday and they come up looking and tasting great. I did used marmalade from pitches it worked perfect.

  2. 5 stars
    Hi! Quick question – my oven can’t pre-heat to lower than 175! How do you get it to 100 to let the dough rise??? I just put rogaliki in at the “keep food warm” option but I am not sure what temp it is … Ugh …

  3. 5 stars
    I had a question. Do you think that I will be able to use dulce de leche with walnuts as the filling? And if so will the cookies come out soft as described?

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