Rugelach (Rogaliki) are flaky, easy-to-make cookies that are great to bake for parties or to have on the weekend with a cup of coffee. With endless filling options, you will never get bored with this treat.
These pretty little bite-sized cookies are so fun to make! While their signature rolled-up shape may seem intimidating, they are actually very simple to prepare.
Rogaliki is the Russian version of Polish Rugelach. Throughout Eastern Europe, you will find different variations of this recipe. However, I will say that the original version of this cookie came out of Poland. Unfortunately, us Ukrainians cannot take the credit!
Filling options for Rugelach
Playing around with different fillings is the best part about rugelach. Recently, one of my friends got me onto creating a filling of sugar and poppyseeds. It has become one of my absolute favorite interpretations!
Here are some great filling options for your rugelach:
- Sugar and poppyseed: You can either purchase canned poppy seeds filling or make your own.
- Honey, cinnamon and walnuts: Use a food processor to grind up your walnuts into crunchy bits. Mix the nuts with cinnamon. Spread some warm honey on your dough, then top it with the nut mixture.
For the following filling options, you are going to place a dollop on the wider edge of your triangle of dough. Since the below are more prone to spreading, you will want to contain the mixture by placing it in one spot as opposed to spreading. Because of the risk of your delicious filling escaping, spreading these types of fillings before rolling is a big no no. Also, this makes the process of rolling much easier!
- Fresh or canned cherries (rough chop them so that they become paste-like)
- Raspberry or Apricot preserves
Optional: Dip cooled-down rugelach in powdered sugar!
Making Rugelach Dough Ahead of Time
Rugelach dough is very similar to the puff pastry dough. It can be refrigerated for a couple of days, or you can freeze it for up to two months. If you are going to bake rugelach in a couple of days, feel free to make the dough a day or two ahead of time to make the process all the easier.
Freezing Rugelach Dough
The key to successfully freezing your dough is to pack it properly. Just like puff pastry dough, you will need to delicately fold the dough and place parchment paper between the layers to prevent sticking. Check out the freezing instructions in my Quick Puff Pastry Dough Recipe and apply the same rules to freezing your rogaliki dough. To thaw rogaliki dough, place frozen dough in the refrigerator for 24 hours.
How do you Keep Rugelach Fresh?
Store baked rugelach in an air-tight container to keep it fresh. Rugelach will keep for up to three days if stored properly.
Can you Freeze Rugelach?
Yes, you can! Just like cookie dough, you can freeze your rogaliki to enjoy later. Store unbaked rogaliki in an air-tight container with parchment paper separating the vertical layers of cookies. Bake the frozen rogaliki as directed. However, it will probably take a bit longer than 40 minutes for the pastries to become golden brown. Make sure to keep an eye on them!
Other Similar Cookies to Try:
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- Mix flour and yeast in a medium bowl. Cut in the butter till the mixture resembles a coarse meal.
- Add the remaining ingredients and mix well. The dough will turn out crumbly.
- Form into a circles, but work the dough as little as possible; the less kneading, the more tender the result. Wrap the bowl with plastic wrap and chill it in fridge at least 2 hours.
- Preheat the oven to 375F. Roll the dough in portions, on generously floured surface. Cut triangles out of the dough. Place the filling on the thicker side.
- Roll the wide end of triangle inside, ending with smaller piece wrapping around, just like a croissant. Tuck the point of wedge underneath so the rolls don't unroll during the baking process. Place it on a lightly oiled baking sheet, leaving space between rolls.
- Bake it for 30-40 min. or till they turn golden and puffed.