My appreciation for walnuts has come to me relatively late in life. I used to hate them. Biting into a walnut always sent a shiver up and down my spine. But, as I have aged, I have come to appreciate the bitter nature of walnuts. That astringent note in walnuts comes from the tannins found in the paper-thin skin that covers the walnut.
That bitterness is a perfect counterpoint to all the sweet notes in these rugelach. The dough is tender and flaky, thanks to the addition of cream cheese. And, it rolls out so easily, no cracking. You can roll the dough into a circle and cut it into wedges for a crescent shaped rugelach, or you can roll it into a rectangle and roll it up into a log for circular cookies. Your choice. The video below shows both variations. I show you a neat little trick for getting your rugelach all exactly the same size.
The dough is spread with maple butter. Maple butter actually contains no butter. It is just maple syrup boiled until very thick and then whipped to a creamy spreadable consistency. Many supermarkets cary it or you can buy it online. Sometimes it is called maple cream.
The walnuts in the filling are candied first in maple syrup which is easily done in the oven. Complete directions are in the recipe. Brush them with egg white before they hit the oven.
And because we’re fancy around here, I glazed the finished rugelach with a maple-lemon glaze.
These are so pretty. I love how you did them crescent style. I didn’t know that about walnuts. I’ve grown to love them as well.
Thanks Mimi. The crescent shape is the traditional shape I grew up with. I think they are a. bit more elegant than the spiral.
Ah. Well, They’re much prettier this way!
When you posted your Maple pecan hamentachen recipe you suggested in place of bought maple butter you could sub brown sugar mixed with maple syrup. Can you use that mix here. And do you just mix them both together.
I am very excited to try this recipe but can’t find it in the stores. Looking forward to your response
Hi Marsha, I’m not sure where you live, but if you’re in Ontario, President’s Choice Black Label (Loblaws) makes a maple butter. You can also buy it online.
https://www.amazon.ca/Maple-Treat-Butter-160gm/dp/B00LDS54O0/ref=sr_1_4?dchild=1&keywords=maple+butter&qid=1606618893&s=grocery&sr=1-4
If you want to try a homemade substitute, I would mix together 2 sticks softened butter, ¼ cup pure maple syrup and ½ cup light brown sugar, until you have a smooth paste. Not quite the same, but it should still taste delicious.
My first attempt at rugelach – I followed this recipe and experienced (delicious) disaster, my dough was far too soft and sticky to roll up and melted apart in the oven. I hope to try again, any suggestions? 🙏
Hi Rachel, so sorry you experienced problems. Did you weigh the ingredients, or use cup measures? Sounds like you did not have enough flour. Also, did you chill the dough? It is quite a sticky dough so it needs to be well chilled and you need to use a fair bit of flour when rolling it out between the parchment paper. Hope this helps.