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Walnut Rugelach
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Holiday rugelach: Beautiful, walnut-filled cookies. Perfect for feasts.
Ingredients:
  • 1.25 cups all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.25 cup white sugar
  • 3 tablespoons unsalted butter
  • 3 tablespoons cream cheese, softened
  • 1 egg yolk
  • 0.5 teaspoon vanilla extract
  • 1 egg white
  • 1 cup ground walnuts
  • 0.5 cup white sugar
  • 1 tablespoon confectioners' sugar, or more as needed
Instructions:
  • Sift flour, baking powder, and salt onto waxed paper.
  • Cream together 1/4 cup white sugar, butter, and cream cheese using an electric mixer until smooth. Add egg yolk and vanilla, and mix well.
  • Combine the flour mixture with the butter mixture until just combined to form the dough. Divide the dough into 3 equal portions and shape each into a disk. Wrap the disks in plastic wrap and refrigerate for at least 4 hours or overnight.
  • In a bowl, use an electric mixer to beat egg white until frothy. Stir in walnuts and 1/2 cup white sugar.
  • Preheat your oven to 350°F (175°C).
  • Take the dough out of the plastic wrap and roll each disk into a 7-inch circle. Spread a third of the egg white mixture on each circle, leaving a 1/4-inch border. Cut each circle into 12 wedges, then roll each wedge from the edge to the point and place them point-side down on a baking sheet.
  • Bake in the preheated oven for 12 to 14 minutes until lightly browned, then cool on wire racks and dust with confectioners' sugar.

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