Cranberry-Walnut Rugelach



  • 1 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour


  • 1/2 cup apricot jam
  • 1 cup dried cranberries
  • 2/3 cup finely chopped walnuts


  • 1/4 cup milk
  • 3 tablespoons granulated sugar


  1. Position rack in top third of oven.
  2. Pastry: Blend butter, cream cheese and sugar in bowl until smooth and creamy, 2 minutes.
  3. Stir in egg yolks, vanilla extract and salt.
  4. Stir in flour until smooth dough forms.
  5. Divide into fourths; shape into disks. Wrap each in plastic wrap.
  6. Refrigerate 4 hours or overnight.
  7. Heat oven to 350 degrees F. Line 2 baking sheets with foil; grease.
  8. Roll out disk into 8-inch round.
  9. Filling: Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts. Cut disk into 8 wedges. Starting at outside edge, roll up each triangle. Place on sheet, spacing 1 inch apart. Repeat with the remaining dough and filling.
  10. Glaze: Lightly brush each pastry with milk. Sprinkle with sugar.
  11. Bake in top third of 350 degree F oven until lightly browned, about 25-30 minutes.
  12. Remove to wire rack to cool.

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