Classic Russian Rugelach Recipe for the best cookie. Flakey, pastry-like dough with a crunchy walnut meringue filling and dried fruit filling. The cookies are perfect for the Holidays and parties.
In a large bowl, add the butter and flour. Mix with a fork until crumbly, or use hands.
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).
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 triangles 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 a bowl. Once rugelachs are baked, let them cool until warm. Completely cover with powdered sugar.