Rugelach With Lemony Walnut Filling
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ cup unsalted butter
4 ounces cream cheese
1 tablespoon sour cream
¾ cup walnuts
3 tablespoons honey
3 tablespoons melted unsalted butter
1½ tablespoons sugar
½ teaspoon lemon zest
1 large egg
¼ cup turbinado sugar
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Combine the dry ingredients
Add the flour, sugar and salt to the bowl of the food processor. Pulse a few times to combine.
1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
food processor
measuring cups
measuring spoons
Add the remaining ingredients
For best results, cut the butter into cubes. Add the butter, cream cheese and sour cream to the dry ingredients. Pulse the mixture until a crumbly, rough dough forms, scraping down if necessary. Do not overmix.
½ cup unsalted butter
4 ounces cream cheese
1 tablespoon sour cream
Chill the dough
Divide the dough between 2 sheets of plastic wrap and, working it as little as possible, gently form it into two equal portions. Pat each portion into a disk and wrap each disk in plastic wrap. Transfer the disks to the refrigerator to chill 1 hour. Gently wipe out the food processor with a cloth.
plastic wrap
kitchen towel
Start the filling
While the dough chills, make the filling. Add the walnuts to the bowl of a food processor and pulse until very finely chopped. Transfer to a medium bowl.
¾ cup walnuts
medium bowl
Finish the filling
Add the honey, butter, sugar and lemon zest to the bowl and mix until combined. Set aside.
spatula
3 tablespoons honey
1½ tablespoons sugar
½ teaspoon lemon zest
3 tablespoons melted unsalted butter
Roll out the dough
Unwrap one disk of dough (keeping the other disk wrapped and chilled) and transfer to a lightly floured surface. Roll the dough into a circle about 12” in diameter. Lift the dough often to make sure it isn’t sticking to the surface.
all-purpose flour
rolling pin
Add the filling
Spread half the filling over the dough, leaving a 1” rim around the edge uncovered.
offset spatula
Cut the dough into wedges
Using a pizza cutter or a knife, cut the circle in half, then in half again to make quarters. Cut each quarter in half again to make 8 wedges, then cut each wedge in half again to create 16 skinny triangles.
pizza wheel
Roll the rugelach
Starting from the wide end and working down the length of the wedge, roll each triangle up to create the cookie. Put each rolled rugelach into a shallow bowl or on plate. Repeat the rolling-filling process with the remaining half of the dough. Once all the rugelach are rolled, chill them in the refrigerator until you are ready to bake, at least 15 minutes.
shallow bowl
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.
June Oven
Finish the rugelach
Crack the egg into a small bowl and whisk gently with a fork. Remove the rugelach from the refrigerator and brush the exposed dough with a thin coating of egg wash. Sprinkle the cookies with the turbinado sugar.
small bowl
fork
1 large egg
pastry brush
¼ cup turbinado sugar
Transfer the rugelach to the June Pan
Arrange 16 rugelach on a June Pan. Return the remaining 16 rugelach to the refrigerator to chill while the first batch bakes.
June Pan
Bake the rugelach
Place the rugelach on the middle shelf of the June Oven. Bake 18 minutes, until the cookies are a very light golden brown. June will notify you when the rugelach are ready.
Serve
Remove the rugelach from the June Oven and transfer them to a cooling rack to cool at least 10 minutes before serving. Cool the June Pan and continue baking the remaining batch.
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