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These walnut rugelach taste so delicious, that they are addictive. Once you’ve tried them, you’re guaranteed not to get enough. The buttery, crumbly and flaky pastry practically melts in your mouth. It’s perfectly complemented with the moist nut filling. You can find a detailed walnut rogaliki recipe with the exact quantities and step-by-step instructions here at the very bottom.
Attention, addictive
The walnut rogaiki are so delicious that it is impossible to eat only one of them. This mini pastry is actually addictive. It’s gone faster than you can look. By the way, it is similar with the goose feet cookies.
The tender, flaky shortbread melts directly in your mouth. The sweet walnut filling combines perfectly with it in terms of taste.
If you like cookies with nut filling, I can also recommend the cookies “Barmak”.
Alternatives for fillings
You can make the rogaliki with different fillings. Instead of walnuts you can use ground hazelnuts or almonds, just like for the chocolate sausage.
But you can also fill the rugelach with a jam. For example, use raspberry jam or sour cherry jam.
The rogaliki are also delicious filled with caramelized sweetened condensed milk or poppy seeds.
How to make rugelach dough?
For the rogaliki dough you need only cold ingredients, just like for the tomato puff pastry. I put butter in the freezer for a while beforehand. Sour cream must be used directly from the refrigerator.
You must not knead the dough. Just briefly and quickly gather the resulting crumbs of dough into an inhomogeneous ball.
The rugelach dough must also be thoroughly chilled before processing. You should place it in the refrigerator for at least an hour or more.
Roll the dough and shape the rogaliki as quickly as possible. This will prevent the butter in the dough from melting from the heat of your hands.
You can place the rugelach on the baking sheet in the refrigerator for about 15-20 minutes before baking. This will allow them to chill again.
If you pay attention to these little details, your walnut rugelach will end up tasting incredibly crumbly and flaky.
Prepare dough the day before
Since the dough needs to be well chilled, it is perfect for making the day before, much like the dough for the lemon crinkle cookies. Keep it in an airtight container in the refrigerator overnight. That way, you can start making the walnut rugelach right away the next day.
By the way, if you have ever tried the cake “Monastyrskaya izba”, you probably noticed that the dough recipe for it is identical.
These nut rogaliki are
- crumbly,
- flaky,
- nutty,
- buttery,
- moist,
- tender,
- incredibly tasty,
- aromatic,
- also possible with other fillings,
- easy to make with common ingredients,
- ideal for dessert with coffee, tea or for snacking in between,
- delicious at any time of the year,
- a great change from the classic Christmas cookies, such as vanilla crescents or snowflake cookies,
- popular cookies in Russia.
How to make walnut rugelach: tips and tricks
- Don’t knead the rogaliki dough, just stick the dough crumbs together to form an inhomogeneous ball.
- If your dough is too dry, you can add some sour cream. If it is mushy, add some more flour.
- Chill the dough thoroughly. You can also leave it in the refrigerator overnight.
- Instead of walnuts, you can fill the rogaliki with other nuts, jam, caramelized sweetened condensed milk or poppy seeds.
- You can adjust the amount of sugar for the filling according to your taste. Keep in mind that the dough does not contain sugar.
- Shape the rugelach as quickly as possible, so that the butter in the dough does not melt from the heat of your hands.
- To make the walnut rogaliki taste even more crumbly and flaky, you can put them on the baking sheet in the refrigerator for about 20 minutes before baking.
- Don’t bake the walnut rugelach too long. They should not get too brown in the oven. Then they taste really moist on the inside.
- You can dust the rogaliki with a mixture of powdered sugar and cinnamon. This makes them perfect for the Christmas time.
Walnut rogaliki video recipe
By the way, on my Youtube channel you can find a short video for the walnut rogaliki. There you can watch exactly how to make them at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the Russian walnut rugelach according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the nut rogaliki.
Looking for more popular Russian pastry recipes? Try some more:
- Sugar tongues – quick recipe for Soviet puff pastry cookies
- Tvorog korzhiki – popular cheese cookies from Soviet canteens
- Pryaniki with sour cream – very simple recipe for fluffy pastry
Nut rogaliki (Walnut rugelach)
Ingredients
for the dough
- 200 g sour cream cold
- 200 g butter very cold
- approx. 350 g flour
- 1/4 tsp salt
- flour for the work surface
for the filling
- 200 g walnut kernels
- 80 g sugar
- 40 g butter room warm
- 1 egg white
- 1 pinch of ground vanilla bean
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Mix flour with salt.
- Add cold butter and chop it finely.
- Add sour cream, mix it and gather the resulting dough crumbs into an inhomogeneous dough ball (do not knead!).
- Divide the dough into three equal pieces and refrigerate them, wrapped airtight, for at least 1 hour.
Preparation of the filling
- Roast walnut kernels in the oven or in a pan and chop them finely.
- Add sugar, softened butter, egg white and vanilla to the walnuts and mix until homogeneous.
- Refrigerate the walnut filling while the dough is cooling.
Preparation of the walnut rugelach
- First, take a piece of dough out of the refrigerator and roll it out thinly into a circle on a floured work surface (the edge does not have to look perfectly round, but can be uneven).
- Cut the circle of dough into 16 narrow "cake pieces" of about the same size.
- Put about 1 tsp of walnut filling on the wide side of each "cake piece" and roll it up from that side.
- Spread the small walnut rugelach on a baking sheet lined with baking paper. The space between them does not have to be too big, because they hardly rise in the oven.
- After that, take a second piece of dough from the refrigerator and form the same small walnut rugelach. You can place the rogaliki from the first piece of dough on the baking sheet in the refrigerator until it is full.
- Once the baking sheet is full, bake the walnut rogaliki in a preheated oven at 356 °F (180 °C) for about 20 minutes until golden yellow.
- Form walnut rugelach again from the remaining dough, spread them on a second baking sheet and bake them in the same way as the first ones.
- Let the walnut rogaliki cool and dust generously with powdered sugar.
Notes
- If your dough is too dry, you can add some sour cream. If it is mushy, add some more flour.
- You can also leave the dough in the refrigerator overnight.
- Instead of walnuts, you can fill the rogaliki with other nuts, jam, caramelized sweetened condensed milk or poppy seeds.
- You can adjust the amount of sugar for the filling according to your taste. Keep in mind that the dough does not contain sugar.
- Shape the rugelach as quickly as possible, so that the butter in the dough does not melt from the heat of your hands.
- To make the walnut rogaliki taste even more crumbly and flaky, you can put them on the baking sheet in the refrigerator for about 20 minutes before baking.
- Don't bake the walnut rugelach too long. They should not get too brown in the oven. Then they taste really moist on the inside.
- You can dust the rogaliki with a mixture of powdered sugar and cinnamon. This makes them perfect for the Christmas time.
- Note the detailed tips and tricks for making the walnut rogaliki at the top of the post.
If you are using Pinterest, you can pin the following picture:
