Walnut Rugelach recipe
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Ingredients
- 1 ¼ cups all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt ¼ cup white sugar 3 tablespoons unsalted butter 3 tablespoons cream cheese, softened 1 egg yolk ½ teaspoon vanilla extract 1 egg white 1 cup ground walnuts ½ cup white sugar 1 tablespoon confectioners' sugar, or more as needed
Nutrition Info
- 62.1 caloriescarbohydrate: 8.1 gcholesterol: 9.6 mgfat: 3 gfiber: 0.3 gprotein: 1.1 gsaturatedFat: 1.1 gservingSize: -sodium: 25.1 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Walnut Rugelach
Directions
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Sift flour, baking powder, and salt together onto a sheet of waxed paper.
Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions, shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
Preheat oven to 350 degrees F (175 degrees C).
Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.