walnut-rugelach

Walnut Rugelach

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  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    4 h 45 m
Mary
Recipe by  Mary

“Beautiful cookies for the holidays.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen rugelach

Directions

  1. Sift flour, baking powder, and salt together onto a sheet of waxed paper.
  2. 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.
  3. 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.
  4. Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. 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.
  7. Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 62 cal
  • 3%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 8.1 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 25 mg
  • 1%

Based on a 2,000 calorie diet

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