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Russian Rugelach Recipe

Easy Recipe for Rugelach Cookies. Flakey, pastry-like dough with a crunchy walnut meringue filling and dried fruit filling.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 3 hours
Servings: 48 rugalechs
Author: Valentina's Corner



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


  • 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.