Name: Cranberry Walnut Rugelach
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 16
Cuisine: Polish
Ingredients: 1 store bought pie crust dough (your favorite brand); ¾ cup dried cranberries (such as Craisins); ½ cup walnuts; ½ cup cranberry juice (or water); ¼ cup granulated sugar; Zest of one orange; 1 teaspoon ground ginger powder; 1 teaspoon ground cinnamon powder; 1 egg, whisked; Optional – Cinnamon Sugar Topping; 2 tablespoon granulated sugar; 1 teaspoon ground cinnamon powder

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This recipe for Cranberry Walnut Rugelach is festive, delicious, and simply made with dried cranberries, walnuts and flaky pie crust.

The winter holidays are a time of festive joy and delicious treats, and what better way to celebrate than with a fresh batch of cookies or pastries? If you’re a dessert lover, you know how satisfying it is to bite into a sweet and fluffy pastry. While traditional desserts like chocolate chip and jam thumbprint cookies are popular choices, it might be fun to take a chance on something new and different.

May we suggest a homemade, easy rugelach? With its flaky texture and rich, nutty filling, rugelach is the perfect addition to any holiday dessert tray. And, we have the perfect recipe for a Cranberry Walnut Rugelach.

What is Rugelach?

Rugelach is a tasty, sweet dessert that has gained popularity over the years. Its origins are deeply rooted in the Jewish and Polish cultures, and it is a blend of cookie and strudel. The combination of crunchy, flaky dough filled with flavorful sweet fillings makes it an exciting treat that everyone should try at least once.

While rugelach is generally made with fruity or nutty fillings. During the festive season, it’s the perfect time to get creative and experiment with seasonally inspired flavors such as the classic cranberry and walnut combination. The tangy taste of cranberry complements the nutty flavor of walnuts perfectly, and the deep orange zest adds a balanced citrus flavor.

Ingredients for Cranberry Walnut Rugelach

pie crust dough (your favorite brand)

dried cranberries (such as Craisins)

walnuts

cranberry juice (or water)

granulated sugar

Zest of one orange

ground ginger powder

ground cinnamon powder

egg, whisked

Optional – Cinnamon Sugar Topping

granulated sugar

ground cinnamon powder

How to Make Rugelach

Preheat oven to 350°F and line a large baking sheet with parchment paper.

If using cinnamon sugar topping, mix sugar and cinnamon powder in a small bowl and set aside.

In a small pot bring cranberry juice (or water) to a boil and add the dried cranberries. Let sit for about 10 minutes, then drain.

Place soaked cranberries, walnuts, sugar, orange zest, ginger powder, and cinnamon powder into a food processor and pulse until it becomes a spreadable consistency. Add little cranberry juice or water if it seems a bit thick.

Unroll one store bought pie crust and top with cranberry-walnut mixture. Spread evenly and leave about ½ rim.

Cut the pie crust into 16 even wedges with a sharp knife or pizza cutter.

Starting from the widest end, roll each wedge and tuck the points under.

Place each rolled rugelach onto the baking sheet about an inch apart.

Brush the top with whisked egg and sprinkle with cinnamon sugar (optional).

Bake for about 22-25 minutes or until puffed and golden brown.

Let cool and enjoy!

Serving and Storage

Cranberry walnut rugelach is best fresh out of the oven when the pastry has cooled just to a warm touch and the filling is gooey. However, it is just as delicious when completely cooled and you can store them in an airtight container at room temperature for up to 3-5 days.

These amazing little pastries make a wonderful addition to any holiday dessert spread or cookie tray. They can also be packaged in festive boxes or tins and given as gifts to friends and family.

Cranberry walnut rugelach is a delicious holiday treat that combines the flavors of cranberries and walnuts in a flaky pastry. Whether you’re celebrating Hanukkah, Christmas, or simply looking for a tasty dessert, rugelach is great choice. Give this recipe a try and we hope you enjoyed it as much as we did.

Happy Holidays!

16 Pieces