Rugelach Recipe

Step-by-step tutorial for a Russian Rugelach Recipe. Flakey bite-sized cookies filled with a crunchy meringue walnut filling and rolled around. The cookie is soft, delicate and just melts in your mouth.

These individual-sized cookies are so popular in our culture, along with our Truffle Cookie Kisses and Tartlets.

A plate of Rugelach cookies topped with powdered sugar.

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what is a rugelach?

Rugelachs are a small cookie that is popular in the Russian/Ukrainian communities. The cookies are filled and are rolled up. Once baked, they are dusted with powdered sugar.

These cookies are flakey and crunchy yet melt in your mouth soft with the most delicious crunchy meringue filling.

Rugelach recipe in a bowl with powdered sugar.

how to make rugelach dough:

  • In a large bowl, add the cubed bold butter and flour. Mix with a fork until mixture is crumbly and lumpy.
  • In a small bowl, whisk together the sour cream and egg yolks, pour into the flour mixture and mix until combined. The dough will be soft and elastic and slightly sticky.
  • Shape the dough into 6 even balls and place onto a plate lined with parchment paper. Light dust the tops of the dough with flour and cover with plastic wrap. Refrigerate at least 2 hours (or overnight). The dough will harden and become easy to use.  TIP: If you like large rugelachs, shape into 4 balls instead of 6.

How to make Rugelach dough.

how to make the meringue walnut filling-

  • In a medium bowl, beat the egg whites until soft peaks form, about 2-3 minutes. Slowly beat in the sugar, mix until stiff peaks form.
  • Chop walnuts, not too fine and not too large. Fold in the nuts to the egg whites until combined.

how to shape and fill rugelach cookies-

  • Take out one ball of dough (leave the rest refrigerated). On a lightly floured surface roll it out to about 9″-11″ inches in diameter, with a pizza cutter, cut into 8 triangles.
  • Add the meringue filling to the edges of each triangle.
  • Gently roll up the dough and place edge end down onto the parchment paper so the cookie doesn’t come undone during baking. Add some dried fruit over the meringue filling. TIP: You can add the dried fruit with the meringue filling or without it.

How to bake rugelach cookies on a baking sheet.

what is good rugelach filling?

Rugelach cookies can be filled with many different filling. Here are some variations:

  • poppy seed filling
  • meringue (like this recipe)
  • walnuts or pecans
  • dried fruit (cherries, raisins, apricots or prunes)

I cannot wait for you to give these Russian cookies a try. Though the meringue crunchy is not a traditional filling, it will become a favorite!

Try these other mini dessert recipes:

Russian Rugelach Recipe

Easy Recipe for Rugelach Cookies. Flakey, pastry-like dough with a crunchy walnut meringue filling and dried fruit filling.
Prep Time40 mins
Cook Time20 mins
Total Time3 hrs
Course: Dessert
Cuisine: Russian
Keyword: cookies
Servings: 48 rugalechs
Calories: 68kcal
Author: Valentina's Corner

Ingredients

dough-

  • 2 sticks unsalted butter, cold, cubed (16 Tbsps)
  • 2 1/4 cups all-purpose flour, sifted
  • 3 large egg yolks
  • 1 cup sour cream

meringue filling-

  • 3 large egg whites
  • 1/2 cup sugar
  • 3/4 cup walnuts
  • dried fruit (apricots, craisins, raisins or cherries)
  • 1 1/2 cups powdered sugar
  • flour, to dust surface

Instructions

  • In a large bowll, add the butter and flour. Mix with a fork until crumbly.
  • In a small bowl, combine sour cream and egg yolks.
  • Add the sour cream/egg yolks to the butter/flour mixture. Mixture until well incorporated.
  • Shape the dough into 6 even balls and place onto plate lined with parchment paper. Light dust the tops of the dough with flour, cover with plastic wrap and refrigerate at least 2 hours (or overnight).
  • Cover a baking sheet with parchment paper. Set aside.
  • In a bowl beat the egg whites (room temp) until soft peaks form, about 2-3 minutes. Slowly add sugar and beat another 2-3 minutes until stiff peaks form.
  • Chop walnuts, not too small and not too large.
  • Once egg whites are beaten with a wooden spoon or spatula, gently add in the chopped walnuts to the egg whites. Set aside.
  • Take one ball of dough (leave the rest refrigerated). On a lightly floured surface roll it out to about 10" inches in diameter.
  • With a pizza cutter cut into 8 triangular parts. Add the meringue filling to the edges of each triangle.
  • Gently roll up the rogaliki and place edge end down onto the parchment paper. If adding dried fruit add a little bit of the meringue filling and dried fruit as well. This way they are not dry.
  • Bake in preheated oven at 365°F about 20-25 minutes, until golden in color.
  • Add the powdered sugar to bowl. Once rogaliki are baked let them cool just a tad bit and while still warm completely cover with powdered sugar.
  • Enjoy, friends.
Nutrition Facts
Russian Rugelach Recipe
Amount Per Serving
Calories 68 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 10mg 3%
Sodium 6mg 0%
Potassium 23mg 1%
Total Carbohydrates 10g 3%
Dietary Fiber 0g 0%
Sugars 5g
Protein 1g 2%
Vitamin A 0.8%
Vitamin C 0.1%
Calcium 0.9%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Russian Rogaliki Recipe with a meringue filling. ValentinasCorner.com
This post was originally posted in April, 2014. It is being edited with new images in June, 2019.

Valentina's Corner

Show 18 Comments
  • Adiba 06/13/2019, 10:10 am Link Reply

    Hi Valya. I would love to bake rogaliki, and I am wondering that can I use plain yogurt instead of sour cream? Thank you

    • Valentina's Corner 06/13/2019, 11:49 am Link Reply

      Hi, Adiba. I’ve never tested with yogurt and cannot be sure how it will perform. If you give it a try, I’d love to hear feedback.

  • Tanya 01/28/2019, 9:21 am Link Reply

    Do you use large eggs? I have medium so should I use 3 instead of 2?

    • Valentina's Corner 01/28/2019, 12:50 pm Link Reply

      I’ll update the recipe, thank you, Tanya. Yes, you’ll need large eggs (or 3 medium) for the rogaliki. Can’t wait for you to try these, they are soo amazing. 🙂

  • Uma 06/26/2018, 10:29 pm Link Reply

    Hi Valentina, I wanted to know how many tbsp is 2 sticks of butter. I know that they come in different packaging in different countries. Thanks.

    • admin 06/28/2018, 10:51 am Link Reply

      Thanks, Uma. I’ll fix that. It’s 113 grams a stick. 🙂

  • Tanya 07/21/2015, 6:03 am Link Reply

    Valechka,
    I am back to report that these are the best Rogaliki in the World!!!! Seriously, I didn’t even had to ask my little one to help make them or eat them. She was right there in the kitchen with her little apron and stool ready to “help”! She couldn’t stop eating them. They are so light and airy! Amazing, Amazing, Amazing!!!!!! Thank you for sharing your priceless jewels with all of us and making our family’s happy!

    • admin 07/22/2015, 11:16 pm Link Reply

      Tanyush. That’s awesome. I am double loving that you did it with your little one. Those are the best memories!! (And twice as long, haha, that’s okay though:-)..)

  • Evelina 05/15/2015, 1:56 pm Link Reply

    Valentina! This rogaliki look so yummy… I am wondering if I can freeze them?

    • admin 05/16/2015, 11:48 am Link Reply

      Evelina, My hubby has a dangerous sweet tooth so I always need to have sweets and these are Perfect to freeze. I just take a few out the night before and he has dessert the following day:). Last week he had to go on a trip and I didn’t have time to bake so the night before I took my bag out of freezer and he said everyone he gave some to raved how great they were. 🙂 🙂

  • Olga 04/02/2015, 9:26 pm Link Reply

    Oh dear this isTHE BEST rogaliki I’ve ever made! My hubby and kiddos LOVE them 🙂 Thank you so much for sharing your recipes 🙂
    Happy Easter and God’s blessings to all of you 🙂

    • admin 04/03/2015, 11:29 am Link Reply

      Happy Easter to you and your family as well, what a wonderful time of year. If hubby and kiddos approve that’s fantastic. Look at you mama and your baking skills (hazyaechka:)..)

  • Lena 12/23/2014, 12:20 am Link Reply

    Valentina! This is the best recipe there is.Making these the second time. I added some dried plums to the meringue.thank you for sharing.Merry Christmas!! God bless.

    • admin 12/23/2016, 2:43 pm Link Reply

      Dried plums sounds delicious!. Thank you for sharing, Lena. So glad you enjoyed them :)..

  • Veronika 12/10/2014, 1:26 pm Link Reply

    The best rogaliki recipe out there. My kids don’t like fruit so I did their’s with just filling added fruit to ours, they were so moist and Delicious. Thank you. Thank you.

    • admin 12/10/2014, 11:11 pm Link Reply

      Thank you for the feedback. 🙂

  • Natalya 09/05/2014, 2:04 pm Link Reply

    Just made some rogaliki. They are delicious, especially the filling. Thank you for a great recipe.

    • admin 09/08/2014, 8:04 am Link Reply

      Natalya,
      Thank you. Thank you. 🙂

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