Plum & Walnut Rugelach

Zach Thorp Oct 12, 2022


  • 4 tablespoons melted butter
  • ¼ cup Plum Balsamic
  • ⅓ cup granulated sugar
  • 1-2 tablespoons all purpose flour
  • 1 sheet puff pastry
  • 1 cup shelled walnuts, chopped
  • 1 egg yolk, beaten with 1 teaspoon of water
  • Caster sugar for sprinkling


  1. In a small bowl, whisk to combine butter, Plum balsamic, and sugar. Set aside.
  2. Sprinkle your work surface with a little flour and roll teh puff sheet into a large 12x12 square. Brush the square evenly, with balsamic-butter mix and sprinkle with chopped walnuts.
  3. Cut the pastry into large even squares and divide those squares into 2 triangles.
  4. Roll the triangles, starting at the long side. Press the point of the triangle into the pastry to seal.
  5. Place rugelach on a parchment lined baking sheet. Brush each with a little egg wash and sprinkle lightly with caster sugar.
  6. Place the baking sheet into the freezer, chill for 15 minutes or until firm.
  7. Preheat the oven to 375°F. Bake rugelach for 12-15 minutes or until golden brown and cooked through.
  8. Remove from the oven and set aside to cool on a wire rack.