As I sifted through my grandmother’s old recipe box, a familiar warmth wrapped around me like a cozy blanket. Among the weathered cards, I stumbled upon the cherished recipe for Honey, Cinnamon and Walnut Rugelach, an enticing pastry that has become a staple at our holiday gatherings. With their delicate crescent shape and a luscious filling of nutty walnuts, fragrant cinnamon, and golden honey, these traditional treats are not just cookies—they’re a connection to my family’s past and a celebration of shared moments. The best part? This rugelach recipe uses sour cream, ensuring a tender, flaky dough that’s a breeze to whip up and perfect for those busy holiday nights. Ready to create a new tradition in your kitchen? Let’s roll up our sleeves and get baking!
Why is rugelach so delightful?
Flavorful Layers: Each bite of these Honey, Cinnamon and Walnut Rugelach offers a delightful sweetness, perfectly complemented by toasted nuts and aromatic spices, making them a treat the whole family will love.
Easy to Make: With simple ingredients and straightforward steps, you can create these festive cookies without any fuss, perfect for novice bakers or those short on time.
Tradition Meets Taste: This recipe honors Jewish baking traditions while adding a modern touch by using sour cream for a tender dough.
Versatile Delicacies: Feel free to customize the filling with your favorite nuts or even dried fruits for a unique twist. You might also enjoy trying these at festive gatherings or cozy evenings paired with a warm beverage.
Crowd-Pleasing Treat: These rugelach aren’t just for the holidays—they’re guaranteed to impress at any get-together or as a special treat to elevate your cookie platter. If you’re looking for similar deliciousness, check out Pepper Steak Bell or Berry Peach Cheesecake.
Honey, Cinnamon and Walnut Rugelach Ingredients
For the Dough
• Flour – Structure the dough; substitute with a gluten-free blend for a GF option.
• Sour Cream – Adds moisture and tenderness; full-fat offers the best flavor, but non-dairy alternatives work too.
• Butter – Provides rich flavor and a flaky texture; use cold butter for the best results, or try vegan butter for a dairy-free option.
For the Filling
• Walnuts – Crunchy and flavorful, a must for the filling; you can substitute with pecans or almonds if desired.
• Sugar – Sweetness that balances the nutty filling; both white and brown sugar are viable, though white sugar is often preferred.
• Honey – Natural sweetness that also serves as a binding agent; maple syrup can be a suitable alternative.
• Cinnamon – Brings warmth and spice; there’s no direct substitute, but pumpkin spice could be an interesting twist.
For Finishing
• Egg – Provides a beautiful golden finish when brushed on before baking; substitute with almond milk for a vegan option.
Step‑by‑Step Instructions for Honey, Cinnamon and Walnut Rugelach
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (180°C). While it warms, line your baking sheets with parchment paper, ensuring a non-stick surface for your beautiful cookies. This small step makes a big difference, preventing any potential sticking and ensuring even baking of your Honey, Cinnamon and Walnut Rugelach.
Step 2: Prepare the Dough
In a large mixing bowl, combine cold butter, sour cream, and vanilla extract until creamy. Gradually mix in flour, incorporating it with your hands until the dough is pliable but not sticky. Once blended, let the dough rest on a floured surface for about 10 minutes, allowing it to relax and become easier to roll out.
Step 3: Create the Filling
While the dough rests, finely chop the walnuts and place them in a separate bowl. Add sugar and cinnamon, mixing well to combine the flavors. Make sure your honey is smooth and spreadable; if it’s too thick, warm it slightly. This filling will infuse your rugelach with a delightful sweetness and crunch.
Step 4: Roll and Assemble the Rugelach
Divide the rested dough into four equal portions. Roll each piece into a circle about 1 cm thick on a lightly floured surface. Brush a thin layer of honey over each circle, ensuring it is evenly coated. Sprinkle the walnut, sugar, and cinnamon mixture over the honey, pressing gently to adhere.
Step 5: Shape the Cookies
Using a sharp knife or a pizza cutter, slice each circle into 8 equal triangles. Starting from the wide end, roll each triangle toward the center to form the crescent shape. Place each rolled rugelach on the prepared baking sheets, spacing them correctly for even baking.
Step 6: Brush and Bake
In a small bowl, beat an egg to create an egg wash. Gently brush the tops of the rugelach with the egg wash, which will give them a lovely golden color when baked. Transfer the sheets to the preheated oven and bake for 25-30 minutes, or until they are golden brown and fragrant.
Step 7: Cool and Serve
Once baked, remove the Honey, Cinnamon and Walnut Rugelach from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely. Serve these delightful pastries warm or at room temperature, perfect for savoring with family or friends during festive occasions.
Expert Tips for Rugelach Success
-
Dough Consistency: Ensure your Honey, Cinnamon and Walnut Rugelach dough is pliable but not sticky. Adjust flour gradually while kneading to achieve the right texture.
-
Filling Thickness: Spread the filling evenly and thinly to avoid any excess oozing out during baking. Too thick of a layer can lead to messy results!
-
Chill If Needed: If your dough feels warm or hard to handle, chill it in the refrigerator for 20-30 minutes. This will make rolling out much easier and enhance flakiness.
-
Parchment Paper: Always use parchment paper on your baking sheets. This prevents sticking and helps achieve that perfect golden color without a mess.
-
Golden Finish: For a beautifully golden crust, brush the tops with egg wash before baking. If you’re making a vegan version, almond milk works just as well!
Storage Tips for Honey, Cinnamon and Walnut Rugelach
Room Temperature: Store your rugelach in an airtight container at room temperature for up to 3-4 days to maintain their delightful flakiness.
Fridge: If you want to extend their freshness slightly, pop them in the fridge but consume within a week. Be sure to use a sealed container to prevent them from drying out.
Freezer: For longer storage, wrap the rugelach tightly in plastic wrap or aluminum foil and freeze for up to 6 months. Thaw at room temperature when ready to enjoy.
Reheating: To reheat, place the rugelach in a preheated oven at 350°F (175°C) for about 5-10 minutes for a restored crispness, making your Honey, Cinnamon and Walnut Rugelach just as delightful as when they were fresh!
What to Serve with Honey, Cinnamon and Walnut Rugelach
As you roll out these sweet pastries, imagine how the cozy scents of cinnamon and honey will fill your kitchen, beckoning loved ones to gather ’round.
- Brewed Coffee: The rich, bold flavors of coffee provide a perfect counterbalance to the sweet, nutty rugelach, making every bite truly satisfying.
- Herbal Tea: A soothing cup of chamomile or peppermint tea enhances the rugelach’s warm spices, creating a delightful afternoon treat.
- Fresh Berries: Juicy raspberries or blackberries add a bright, refreshing touch that cuts through the sweetness, making for a vibrant plate.
- Warm Milk: The creamy, comforting taste of warm milk offers a nostalgic pairing that evokes memories of childhood baking sessions.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side introduces a delightful contrast, making for a truly indulgent dessert.
- Cheese Plate: Pair with a selection of cheeses like brie or goat cheese for a savory contrast that complements the sweet flavors beautifully.
- Holiday Punch: A fruity and refreshing holiday punch adds festive flair while enhancing those rich honey and walnut notes in your rugelach.
- Chocolate Drizzle: For extra decadence, drizzle melted chocolate over the rugelach, adding an indulgent twist that chocolate lovers will adore.
- Caramel Sauce: A drizzle of warm caramel will elevate the sweetness and add a luxurious flavor profile that’s simply irresistible.
Honey, Cinnamon and Walnut Rugelach Variations
Feel free to get creative with these variations that can elevate your rugelach experience and delight your taste buds!
- Gluten-Free: Use a gluten-free flour blend in place of regular flour to make these tasty treats suitable for those avoiding gluten.
- Nut Alternatives: Swap walnuts for pecans or almonds to introduce a different flavor and crunch; each nut has its own delicious personality!
- Dairy-Free Dough: Substitute sour cream with non-dairy yogurt for a creamy texture while keeping it vegan—you won’t miss the dairy!
- Sweet Substitution: Try replacing honey with maple syrup for a unique twist on sweetness; the rich flavor pairs beautifully with cinnamon.
- Spiced Variation: Add a sprinkle of nutmeg or ginger to the filling for an extra kick of warmth and spice—perfect for cozy nights.
- Fruity Filling: Incorporate dried fruits, like apricots or raisins, alongside the nuts in your filling for a delightful burst of sweetness. This fruity addition adds a chewy texture that’s simply divine!
- Chocolate Lovers: Mix in some chocolate chips or spread a thin layer of chocolate before adding the filling for a decadent treat that will wow your guests.
- Citrus Zest: A touch of lemon or orange zest in the filling can brighten the flavors and give a refreshing kick to every bite—an unexpected delight!
These variations offer endless possibilities, so mix and match your favorites. If you’re curious about more delicious recipes, try out my Sweet Sticky Steak for a savory option or dive into the light and refreshing flavors of Roasted Pear Gorgonzola!
Make Ahead Options
These Honey, Cinnamon and Walnut Rugelach are the perfect treat to prepare ahead of time, saving you precious minutes during busy holiday gatherings! You can prepare the dough and filling up to 24 hours in advance. Simply follow the dough and filling instructions, then wrap the dough tightly in plastic wrap and refrigerate. When you’re ready to bake, roll out the dough, assemble the rugelach, and follow the baking instructions as usual. To maintain their flaky texture, avoid overworking the dough when rolling. Once baked, these delightful cookies can also be stored at room temperature for 3-4 days, allowing you to enjoy their mouthwatering flavors just as fresh as when they were made!
Honey, Cinnamon and Walnut Rugelach Recipe FAQs
How do I choose the right walnuts for my rugelach?
Absolutely! When selecting walnuts, look for fresh nuts that are free from dark spots and have a light tan color. They should smell mildly nutty and not stale. If you’re unsure, reach for unsalted walnuts to maintain flavor balance in your rugelach.
How should I store my rugelach after baking?
Very helpful to know! Store your Honey, Cinnamon and Walnut Rugelach in an airtight container at room temperature for up to 3-4 days. If you prefer them chilled, they can be refrigerated but should be eaten within a week to avoid dryness.
Can I freeze rugelach, and if so, how do I do it?
Yes, indeed! For freezing, wrap the fully cooled rugelach tightly in plastic wrap or aluminum foil, ensuring no air is trapped to prevent freezer burn. They can be frozen for up to 6 months. When you’re ready to enjoy them, simply thaw at room temperature and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes to regain that delightful crispness.
What if my rugelach filling oozes out during baking?
No need to worry! If your filling oozes, it might be due to spreading it too thickly. Ensure you apply a thin layer of the filling, and avoid pressing it down too hard. Also, letting the rolled rugelach chill for about 20 minutes before baking can help solidify the filling mixture, leading to a cleaner bake!
Are these rugelach suitable for those with nut allergies?
An important consideration! Unfortunately, this specific recipe contains walnuts, making it unsuitable for individuals with nut allergies. However, if you’re looking for an alternative, you could experiment with seeds like sunflower or pumpkin seeds for a nut-free filling. Always be cautious and check for allergens if you’re serving these to guests.
Can I use different types of sugar in my rugelach?
Of course, the more the merrier! You can substitute white sugar with brown sugar for a richer flavor, or use a sugar alternative if you’re looking for a healthier option. Just keep in mind that using different sugars might slightly alter the sweetness level, so adjust based on your taste preferences!
These questions should help you create delightful Honey, Cinnamon and Walnut Rugelach while also addressing common concerns in the kitchen. Happy baking!
Honey, Cinnamon and Walnut Rugelach: A Cozy Holiday Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Combine cold butter, sour cream, and vanilla extract until creamy, then gradually mix in flour until pliable. Let it rest on a floured surface for 10 minutes.
- Finely chop walnuts and mix with sugar and cinnamon. Ensure honey is smooth and spreadable.
- Divide the dough into four portions, roll each into a circle, brush with honey, and sprinkle with walnut mixture.
- Slice each circle into 8 triangles and roll each triangle towards the center to form crescents. Place on prepared baking sheets.
- Beat an egg for an egg wash and brush the tops of the rugelach. Bake for 25-30 minutes until golden brown.
- Allow to cool on baking sheets briefly, then transfer to a wire rack. Serve warm or at room temperature.
Leave a Reply