Rugelach are elegant, crescent-shaped pastries that offer a perfect balance of flaky dough and rich, spiced filling. This traditional recipe uses a simple dough of butter, sour cream, and egg, which becomes tender and crumbly when baked. The filling combines chopped walnuts, sugar, and cinnamon for a warm, aromatic sweetness that pairs beautifully with coffee or tea. These treats are ideal for holiday gatherings, brunches, or as an afternoon indulgence. The sour cream in the dough ensures a melt-in-your-mouth texture, while the sugar coating adds a delightful crunch. Easy to assemble and freeze ahead, rugelach are a timeless dessert that feels both rustic and refined.
Ruggalach I
Description
Rugelach are elegant, crescent-shaped pastries that offer a perfect balance of flaky dough and rich, spiced filling. This traditional recipe uses a simple dough of butter, sour cream, and egg, which becomes tender and crumbly when baked. The filling combines chopped walnuts, sugar, and cinnamon for a warm, aromatic sweetness that pairs beautifully with coffee or tea. These treats are ideal for holiday gatherings, brunches, or as an afternoon indulgence. The sour cream in the dough ensures a melt-in-your-mouth texture, while the sugar coating adds a delightful crunch. Easy to assemble and freeze ahead, rugelach are a timeless dessert that feels both rustic and refined.Ingredients
Directions
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Cream the softened butter until light and fluffy.
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Beat in the egg yolk and sour cream until well combined.
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Divide the dough into 4 equal balls, wrap them, and chill in the refrigerator for at least 3 hours or overnight.
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In a small bowl, mix the chopped walnuts, sugar, and cinnamon to create the filling.
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
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On a lightly floured surface, roll each dough ball into a circle.
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Cut each circle into 12 wedges.
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Place about 1/2 teaspoon of the walnut filling at the wide end of each wedge.
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Roll each wedge from the wide end toward the tip to form a crescent shape.
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Arrange the rugelach on the prepared baking sheet.
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Brush the tops with the reserved egg white and dip them into the remaining sugar mixture to coat.
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Bake for about 20 minutes, or until golden brown.
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Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 658.3kcal
- % Daily Value *
- Total Fat 54.9g85%
- Saturated Fat 34.2g172%
- Cholesterol 189.8mg64%
- Sodium 390.4mg17%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 0.0g0%
- Sugars 42.0g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter is softened but not melted for the best dough texture.
The dough must be chilled thoroughly to prevent it from sticking and to ensure it holds its shape during rolling.
You can substitute the walnut filling with chocolate chips, fruit preserves, or pecans.
Store baked rugelach in an airtight container at room temperature for up to 3 days.
