1-First, in a food processor, pulse together 1 cup walnuts, 3/4 cup dried cranberries, 2 tablespoons sugar, and 1 teaspoon cinnamon until finely ground. This creates a flavorful filling that’s the heart of your Walnut Rugelach.

2-Next, melt 1 cup unsalted butter over low heat, then add it along with 1 cup warm milk to a stand mixer bowl fitted with a dough hook and mix until combined.

3-Whisk 4 cups flour and 3/4 tablespoon active dry yeast together in a medium bowl. Gradually add this mixture to the stand mixer at low speed in 1/2 cup increments, scraping down the bowl as needed, and continue for 3-5 minutes until the dough is soft and non-sticky. The dough is naturally soft, so no need to flour your surface when rolling it out later that’s a handy tip to keep things simple.

4-Divide the dough into 5 pieces, cover them loosely, and let them rest. Roll each piece into an 11-inch circle on an unfloured surface, then spread 3 heaping tablespoons of apricot preserves over each, followed by 1/3 cup of the walnut mixture. For families like mine, this step is where the magic happens, turning ordinary ingredients into something special. If you’re looking for more cookie ideas, check out this cheesecake cookie recipe on our site for another fun twist.

5-Cut each dough circle into 12 triangular slices using a pizza cutter, then roll each triangle from the wide end to the point to form the shapes. Place them on parchment-lined baking sheets with points down and let them rise in a warm oven below 100°F for 30-45 minutes until puffed and about 50% larger. Preheat your oven to 350°F and bake for about 30 minutes until lightly golden, then dust with powdered sugar while still warm. If using two pans, rotate them halfway for even baking it’s a small step that makes a big difference.