Cranberry Walnut Rugelach

Cranberry Walnut Rugelach
Servings: 32 Yield: 32 rugelach Prep 30 mins Chill 4 hrs or overnight Bake 350°F 25 mins to 30 mins


  • 1 cup (2 sticks) unsalted butter or margarine, at room temperature
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1/4 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup apricot jam
  • 1 cup dried cranberries
  • 2/3 cup finely chopped walnuts
  • 1/4 cup milk
  • 3 tablespoons sugar

Make It

1. Position oven rack in top third of oven.


2. Beat together butter, cream cheese and sugar in large bowl until smooth and creamy, about 2 minutes. Stir in egg yolks, vanilla and salt until well blended. Stir in flour until smooth dough forms.

3. Divide dough into fourths. Shape each piece into a disk. Wrap each in plastic wrap. Refrigerate at least 4 hours or overnight.

4. Heat oven to 350 degrees F. Line 2 large baking sheets with aluminum foil or parchment; grease.


5. On well floured surface, roll out one disk into 8-inch round. Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts.

6. Cut disk into 8 wedge-shaped pieces. Starting at outside edge, roll up each filled triangle, enclosing filling. Transfer to prepared baking sheet, spacing at least 1-inch apart. Repeat with remaining dough and filling.


7. Lightly brush each pastry with milk; sprinkle with sugar.

8. Bake in top third of 350 degrees F oven until lightly browned, 25 to 30 minutes. Remove to wire rack and let cool completely.

9. Store in airtight containers up to 2 weeks.

Nutrition Facts

Servings Per Recipe: 32; Amount Per Serving: cal. (kcal): 160, Fat, total (g): 10, chol. (mg): 37, sat. fat (g): 5, carb. (g): 16, fiber (g): 1, pro. (g): 2, sodium (mg): 59, Percent Daily Values are based on a 2,000 calorie diet.