These classic Rugalas are a beloved Polish treat, featuring a rich, buttery dough wrapped around a spiced walnut and cinnamon filling. The texture is uniquely tender and slightly crumbly, offering a perfect balance of sweet warmth and nutty depth. Ideal for holiday gatherings, afternoon tea, or as a comforting dessert to share with family, these pastries are dusted with powdered sugar for a festive finish. While they require some patience to assemble, the result is a homemade delicacy that tastes far superior to store-bought versions. A wonderful way to bring a touch of Eastern European tradition to your kitchen table.
Rugalas (Cookies
Description
These classic Rugalas are a beloved Polish treat, featuring a rich, buttery dough wrapped around a spiced walnut and cinnamon filling. The texture is uniquely tender and slightly crumbly, offering a perfect balance of sweet warmth and nutty depth. Ideal for holiday gatherings, afternoon tea, or as a comforting dessert to share with family, these pastries are dusted with powdered sugar for a festive finish. While they require some patience to assemble, the result is a homemade delicacy that tastes far superior to store-bought versions. A wonderful way to bring a touch of Eastern European tradition to your kitchen table.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a large bowl, combine flour, sugar, and salt.
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Cut in shortening or butter until the mixture resembles coarse crumbs.
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Make a well in the center and add whole eggs and sour cream.
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Mix until a soft dough forms, then shape into a ball and refrigerate for at least 30 minutes.
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For the filling, mix ground walnuts, sugar, cinnamon, vanilla, and flour in a bowl.
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Gradually stir in boiled milk until a thick, spreadable paste forms.
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On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
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Cut the dough into 2-inch squares.
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Place a teaspoon of filling in the center of each square.
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Fold the dough over the filling to form a half-moon shape, pressing edges to seal.
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Twist the ends slightly to create the traditional rugala shape.
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Place pastries on a baking sheet and brush tops with beaten egg.
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Bake for 15-20 minutes, or until golden brown.
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Allow to cool completely before dusting with confectioners' sugar.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2205.1kcal
- % Daily Value *
- Total Fat 136.6g211%
- Saturated Fat 49.3g247%
- Cholesterol 125.0mg42%
- Sodium 97550.5mg4065%
- Total Carbohydrate 215.4g72%
- Dietary Fiber 6.5g26%
- Sugars 33.8g
- Protein 28.7g58%
* 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
The filling can be prepared a day in advance and stored in the refrigerator.
Ensure the milk for the filling is cooled slightly after boiling to prevent it from cooking the eggs or altering the texture too much, though traditional recipes often use warm milk to help melt the sugar.
If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of sour cream.
Rugalas freeze well. Wrap cooled pastries tightly and store for up to 2 months. Thaw at room temperature before serving.
You can substitute pecans or almonds for walnuts in the filling if desired.
