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.