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.
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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.
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 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.
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:
- Korzinki with Cream – Mini tarts made with a dulce de leche cream.
- Zakarpatski Palochki – Honey bars dipped in chocolate.
- Sweet Crunch Bites – So crunchy and good!
- Pastry Triangles – Puff pastry sheets with dulce de leche.
Russian Rugelach Recipe
- 2 sticks unsalted butter, cold, cubed (16 Tbsps)
- 2 1/4 cups all-purpose flour, sifted
- 3 large egg yolks
- 1 cup sour cream
- 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.