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My Kosher Cooking

Practical recipes. A welcoming table.

dairy vegetarian hanukkah dessert baking

Belarusian-Style Walnut Rugelach

Roll sour cream and butter dough around a modest walnut and cinnamon filling. These Belarusian Jewish crescent pastries, also called rogaliki, are tender, lightly crumbly, and an easy-to-share Hanukkah dessert.

Prep
25 min
Servings
481 small rugelach per serving
Jump to ingredients
Hand-rolled walnut rugelach of varied shapes with golden edges and light powdered sugar, with a broken pastry and crumbs on a white plate

Ingredients

For 48 servings

  • 2 1/2 cups (300 g) all-purpose flour, plus extra for rolling
  • 8 oz (226 g) unsalted butter, softened
  • 3/4 cup (180 g) full-fat sour cream
  • 2 tbsp granulated sugar, for the dough
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup finely chopped walnuts, for the filling
  • 1/3 cup granulated sugar, for the filling
  • 1 tsp ground cinnamon
  • 1/4 cup finely chopped raisins (optional)
  • 1 egg, beaten, for brushing (optional)
  • Powdered sugar, for dusting

Instructions

  1. Cream the softened butter with the 2 tablespoons dough sugar until combined. Mix in the sour cream, egg yolk, and vanilla. Gradually stir in the flour and salt just until a soft dough forms. Do not overmix.
  2. Divide into 4 equal portions, flatten each into a disc, wrap, and refrigerate for at least 1 hour, until firm enough to roll.
  3. Combine the walnuts, 1/3 cup filling sugar, and cinnamon. Stir in the finely chopped raisins if using.
  4. Heat the oven to 350°F (175°C) on conventional bake, or 325°F (163°C) on convection bake. Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll one disc into a circle about 10 inches across. Distribute one quarter of the walnut filling over it and press gently into the dough. Keep the remaining dough chilled while working.
  6. Cut the circle into 12 equal wedges. Roll each wedge from its wide edge toward the point, curve gently into a crescent, and place seam side down on a prepared baking sheet, about 1 inch apart. Repeat with the remaining discs and filling to make about 48 small pastries.
  7. Brush lightly with beaten egg if using. Bake for 18 to 22 minutes per batch, until the edges and bottoms are lightly golden. Check early with convection and rotate sheets if necessary.
  8. Let rest on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar after cooling completely.

Notes

The 25-minute prep time is active work only. Add at least 1 hour chilling, 18 to 22 minutes baking per batch, and cooling before dusting; full elapsed time depends on the number of oven batches. If the dough becomes sticky, refrigerate it for another 15 minutes. Keep the filling modest so the pastries close neatly, and remove them when lightly golden rather than dark brown.

Variations

  • Fruit preserve filling: replace the walnut, filling sugar, and cinnamon mixture with 1/2 cup thick apricot or plum preserves for the whole batch. Spread a very thin layer over each dough circle, leaving a small border. Runny jam can leak during baking. Add some of the optional finely chopped raisins if desired.

Storage

Store in an airtight container at room temperature for 3 to 4 days, or freeze for up to 2 months.