Cranberry-Walnut Rugelach

Cranberry-Walnut Rugelach

These pastries are perfect for any holiday party, brunch with friends or quiet Sunday breakfast.

Ingredients

  • Cranberry-Walnut Filling
  • Rugelach Dough:
  • 1 cup walnuts, toasted and finely chopped
  • 1 cup finely chopped dried cranberries
  • 1 cup unsalted butter
  • 1 package (8 ounces) cream cheese, softened
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 cup honey
  • 1/4 cup sour cream
  • 2 3/4 cup s all purpose flour plus additional for dusting
  • 4 tbs unsalted butter, melted and cooled

Directions

1. Prepare Rugelach Dough: In large bowl, with mixer at medium speed, beat cream cheese, butter, and sour cream until light and fluffy, occasionally scraping bowl with rubber spatula. Add powdered sugar, salt, and vanilla extract, and beat until combined. Reduce speed to low; gradually beat in flour just until blended. Gather dough into ball and divide into 6 equal pieces. Flatten each piece into a disk and wrap tightly with plastic wrap. Refrigerate 2 hours or up to overnight.

2. Prepare Cranberry-Walnut filling: In medium bowl, combine cranberries, walnuts, sugar, and cinnamon.

3. Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick foil. In small microwave-safe bowl, heat honey in microwave oven on high 10 seconds or until melted. Sprinkle work surface with flour and roll out 1 disk into 9-inch circle. Brush dough with some of the honey. Sprinkle dough with 3 tablespoons filling; lightly press filling into dough. With pizza wheel or knife, cut dough into 8 equal wedges. Starting with curved edge,roll each wedge into jelly roll shapes, and place, point side down, onto prepared cookie sheet. Repeat with remaining dough, honey and filling. Brush cookies with melted butter and sprinkle with sugar.

4. Bake cookies on 2 oven racks 20 to 25 minutes or until golden brown, rotating sheets between upper and lower racks halfway through baking. Slide cookies from parchment or foil onto wire racks to cool. Store in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Prep Time
45 min
Cook Time
20 min
Serves
48 cookies

Nutrition Information

Calories
264
Total Fat
16g
Saturated Fat
8g
Cholestrol
39mg
Sodium
128mg
Carbs
27g
Fiber
1g
Protein
4g

 

Choose Your Store Location

close

Use the search option below to locate a store near you.

North Carolina

Fresh Foods Bladenboro

105 Village Street, Bladenboro, NC  28320

Fresh Foods Castle Hayne

5601 Castle Hayne Road, Castle Hayne, NC  28429

Fresh Foods Chadbourn

121 East Strawberry Boulevard, Chadbourn, NC  28431

Fresh Foods Clarkton

47 Green Street, Clarkton, NC  28433

Fresh Foods Elizabethtown

302 South Poplar Street, Elizabethtown, NC  28337

Fresh Foods Fairmont

116 North Walnut Street, Fairmont, NC  28340

Fresh Foods Lumberton

1733 Roberts Avenue, Lumberton, NC  28358

Fresh Foods Lumberton

1000 North Pine Street, Lumberton, NC  28358

Fresh Foods Lumberton

1002 East 5th Street, Lumberton, NC  28358

Fresh Foods Pembroke

506 Union Chapel Road, Pembroke, NC  28375

Fresh Foods Raeford

240 South Main Street, Raeford, NC  28376

Fresh Foods Southern Pines

750 SW Broad Street, Southern Pines, NC  28387

Fresh Foods St. Pauls

406 East Broad Street, St. Pauls, NC  28384

Kash & Karry Lumberton

1218 Martin Luther King Jr Drive, Lumberton, NC  28358