Maple Nut Rugelach

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Servings: 4 cups Difficulty: Advanced
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Flaky, buttery pastry twists filled with sweet maple and crunchy walnuts
Maple Nut Rugelach recipe image
Maple Nut Rugelach recipe image
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Maple Nut Rugelach

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 196

Description

These Maple Nut Rugelach are the ultimate cozy dessert, combining a tender, cheese-enriched dough with a rich filling of toasted walnuts and pure maple syrup. The crescent-shaped pastries offer a delightful contrast in textures: a crisp, flaky exterior giving way to a soft, gooey interior. The subtle warmth of cinnamon balances the sweetness, making each bite perfectly indulgent without being overpowering. Ideal for holiday gatherings, brunches, or simply as an elegant afternoon treat with coffee, these cookies require a bit of patience for chilling but reward you with a homemade quality that rivals any bakery. They are a vegetarian-friendly delight that brings a touch of international flair to your table.

Directions

  1. In a large bowl, beat together the cream cheese, butter, 1/4 cup sugar, maple syrup, salt, and egg yolk until the mixture is smooth and creamy.
  2. Add the flour to the wet ingredients and beat just until the dough comes together and is fully blended. Do not overmix.
  3. Divide the dough in half and shape each portion into a flat disk. Wrap tightly in plastic wrap.
  4. Refrigerate the dough disks for at least 2 hours, or until firm enough to roll.
  5. Meanwhile, prepare the filling by stirring together the ground walnuts, 1/3 cup sugar, and cinnamon in a medium bowl until evenly combined.
  6. Preheat the oven to 350°F (175°C). Grease two baking sheets lightly with butter or non-stick spray.
  7. On a lightly floured surface, roll out one disk of dough into a circle approximately 10 inches in diameter and 1/8 inch thick.
  8. Spread half of the walnut filling evenly over the surface of the dough, leaving a small border around the edge.
  9. Using a pizza cutter or sharp knife, cut the dough circle into 16 equal wedges, like slicing a pizza.
  10. Starting from the wide edge of each wedge, gently roll the dough inward toward the point to form a crescent shape.
  11. Place the rolled rugelach point-down on the prepared baking sheets, spacing them about 1 inch apart.
  12. Repeat the rolling, filling, and shaping process with the second disk of dough and remaining filling.
  13. In a small bowl, lightly beat the egg white with 1 teaspoon of water.
  14. Brush the tops of the rugelach lightly with the egg white mixture.
  15. Bake in the preheated oven for 15 to 20 minutes, or until the pastries are golden brown.
  16. Allow the rugelach to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 196kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 6.5g33%
Cholesterol 25mg9%
Sodium 65mg3%
Total Carbohydrate 22g8%
Dietary Fiber 1g4%
Sugars 10g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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