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Cranberry-Walnut Rugelach Belongs in Your Holiday Dessert Spread

Adobe Stock | Photo by sriba3

This expert rugelach recipe from Main Course Catering in New Paltz is perfect for the holidays, with a tasty cranberry-walnut filling.

This festive treat comes courtesy of Bruce Kazan of Main Course Catering & Marketplace in New Paltz. “Rugalach is a great sweet to add to your holiday cookie list: easy to make, beautiful to look at, and delicious to eat,” Kazan says. Whether you’re looking for a unique treat to bring to a cookie swap or a standout dessert to make after the main meal ends, take a stab at this Ulster County cookie just in time for the holidays.

Cranberry-Walnut Rugelach

Makes 32 rugelach 


For the dough:
1 cup (2 sticks) unsalted butter
8 oz cream cheese
3 Tbsp granulated sugar
¼ tsp salt
2 cups all-purpose flour

For the filling:
1 cup dried cranberries
½ cup brandy
½ tsp ground cinnamon
1 cup chopped walnuts
½ cup sugar
1 egg, whisked


For the dough: In a food processor, combine butter, cream cheese, sugar, and salt. Add flour, and pulse until dough forms. Divide into 2 disks, wrap in plastic, and refrigerate until firm, at least 2 hours.

For the filling: Bring cranberries, brandy, cinnamon, and ½ cup water to a boil. Simmer for about 7 minutes. Pulse until finely chopped.  Stir in walnuts and sugar.

Preheat oven to 325°F.

On a floured surface, roll out dough into 12” circle. Spread half the filling over each circle and cut into 16 wedges.

Starting with the wide edge of each, roll up each wedge.

Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

Brush with egg and bake for 30 to 35 minutes.

Recipe courtesy of Bruce Kazan, Main Course Catering & Marketplace, New Paltz

Related: 6 Sweet Holiday Cookie Recipes Made for Gifting in the Hudson Valley

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