Walnut Rugelach Recipe (VIDEO)
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These walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)! My Mother is famous for her rugelach recipe (a.k.a. ‘rogaliki’ cookies) and they ALWAYS disappear fast. These walnut rugelach are based on Mom’s classic recipe and filled with a cranberry-apricot and walnut filling.
This recipe is sponsored by our friends at Fisher and these cookies are loaded with crunchy Fisher walnuts making the flavor and texture of the rugelach irresistible.
Watch the how-to video until the end to see 3 generations get in on the taste test – SO FUN! Seeing my Mom and baby girl loving on the cookies just makes my heart sing. I hope you love these rugelach cookies – they are perfect for Mother’s Day or any holiday really, but are easy enough for every day.
Watch How to Make Walnut Rugelach Recipe:
I really want you all to discover this rugelach recipe. It may just become your go-to cookie! We have been loving these cookies for as long as I can remember and Mom makes them for nearly every potluck. She taught me how to make these after all and getting her seal of approval is just the best! I just love that she was in this video.
Happy Mother’s Day Mama – I love you more than words could ever express!
Ingredients for Walnut Rugelach Recipe:
1 cup (226 g) unsalted butter, melted (not hot)
1 cup (8oz) warm milk (2% or whole milk)
4 cups (500 g) all-purpose flour, *measured correctly
3/4 Tbsp active dry yeast
For Rugelach Cookie Filling/ Topping:
10 oz apricot preserves
1 cup Fisher walnuts**
3/4 cup dried cranberries/craisins, (or dried cherries, or raisins)
2 Tbsp granulated sugar
1 tsp ground cinnamon
Powdered sugar to generously dust cookies
**A Big thank you to our friends at Fisher Nuts for sponsoring this recipe! I feel good about buying Fisher nuts for my family because they don’t have preservatives and are non-GMO project verified. You get the nuts and only nuts – it’s as if you had cracked them out of the shell yourself, minus all the effort and mess of course ;). You’ll recognize the right nuts by their blue resealable “Fisher” brand bags.
I wasn’t kidding when I said to lay on the powdered goodness at the end. My kids always go for the ones with the most and I don’t blame them! Mmm… These walnut rugelach cookies are impossibly good!
⬇ Print-Friendly Rugelach Recipe:
Walnut Rugelach Recipe (VIDEO)
Ingredients
Ingredients for Rugelach Cookies:
- 1 cup 226 g unsalted butter, melted (not hot)
- 1 cup 8oz warm milk (2% or whole milk)
- 4 cups 500 g all-purpose flour, measured correctly*
- 3/4 Tbsp active dry yeast
For Rugelach Cookie Filling/ Topping:
- 10 oz apricot preserves
- 1 cup Fisher brand walnuts
- 3/4 cup dried cranberries/craisins, (or dried cherries, or raisins)
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- Powdered sugar to generously dust cookies
Instructions
How to Make Walnut Rugelach Recipe:
- In the bowl of a food processor, pulse together 1 cup walnuts, 3/4 cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up.
- Melt 1 cup butter over low heat (it should be warm, not hot), and add it to the bowl of your stand mixer fitted with dough hook attachment. Stir in 1 cup warm milk.
- In a medium bowl, whisk together 4 cups flour (measured correctly*) and 3/4 Tbsp yeast. With mixer on speed 2, add flour mixture 1/2 cup at a time, letting it incorporate with each addition and scraping down the bowl as needed then continue mixing/kneading the dough another 3-5 mins. Dough should be very soft and won't stick to your hands.
- Divide dough into 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. You should not have to flour the work surface. Spread 3 heaping Tablespoons of preserves evenly over the surface then sprinkle the top with 1/3 cup of the nut mixture.
- Use a pizza cutter, slice through the circle (just like a pizza), cutting into 12 triangles. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.***
- Let cookies rise in a warm oven (no more than 100˚F) for 30-45 minutes or until noticeably puffed and about 50% larger. Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for 30 min or until tops are lightly golden. Transfer to serving platter while still warm and dust each layer generously with powdered sugar - remember the dough has no sugar in it so don't skimp on this last step :).
Notes
*To measure flour correctly, spoon flour into a dry ingredients measuring cup and scrape off the top, or if you have a scale, weigh out 500 grams.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This is a sponsored conversation written by me on behalf of Fisher nuts. As always, all opinions and text are my own. Check out all of the Fisher Nuts recipes for more Mother’s Day inspiration.
I hope you all have a beautiful Mother’s Day! And if you’re thinking about what to get the Mom’s in your life this Mother’s Day, keep in mind the best gifts are tight hugs, “I love you’s,” and homemade treats of course! 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Recipe sounds wonderful, like all your recipes! If I’m not using nuts, what adjustments need to be made? Thanks very much…
Hi Frannie, we believe the nuts make this recipe, but if you wanted to make it not-free, you can omit the nuts.
The most perfect soft yet crunchy cookie! Thank you for the recipe! I filled them with cherry preserves, like the kind you use for cherry pie. I just added one cherry per roll (the way my mom always makes them) and they came out fantastic! My oven bakes hot so I turned my baking time down to 23 minutes. Perfect golden brown goodies!
Thank you for sharing that with us. That sounds amazing. I’m glad you loved the recipe.
HI natasha what can I substituted the apricot preserves with? Thanks
You can choose another preserve of your choice.
Natasha,
Can I make the dough a few days in advance and refrigerate until ready to bake?
Hi Renee, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha, can you freeze these cookies once they’re baked?
Hi Virginia! I haven’t tested freezing that but here is what one of our readers wrote: “Made these awhile ago and my husband loved them – to save time wondering if I could divide the dough and then roll out into rectangle place filling onto dough and roll them – like a cake roll and cut (instead of triangles) and they do freeze well.” I hope that helps.
Hi Natasha, can I make these a few days in advance? How long would they stay fresh for if I keep them in an airtight container? Thanks 🙂
Hi Valentina, yes, these can be kept in an airtight container for a couple of days. Just be sure they are completely at room temperature before covering them up
My mom used to cook it with homemade apricot jam, that she made from our apricot tree. So many childhood memories. I will try to find European apricot jam and cook it Tomorrow. Thank you for reminding me about this great recipe.
The best. I even used Nutella for half of these instead of apricot preserve, and both ways are delicious and so easy to make. Thank you.
You are very welcome! Thank you for sharing with us.
Wish I could give this 10 stars! Brought back childhood memories of eating these with tea :). Recipe was very easy to follow, it was my first time working with yeast and dough so I was a bit apprehensive but everything turned out beautifully. Can’t wait to make these again!
I’m so glad you enjoyed it! Thank you for the wonderful review, Tanya!
hi,
can you use any type of preserves? has to be apricot? thanks
Hi Samantha! you sure can! We love it with apricot though!
I made a half-recipe these yesterday and they turned out great. The dough weighed in at 500 grams and I divided it into 3 parts so my circles were not as big as the ones you made with a full batch divided into 5 parts. The dough was wonderful to work with but after rolling out my first circle, I did sprinkle a bit (less than a tablespoon) of flour on my rolling mat for the other two circles. The circles were cut into 8 slices instead of 12. This gave me 24 cookies. To avoid potential pitfalls, I make a point of reading through the comments on your recipes before I start mine. To avoid the over-baking, I put my oven timer on for 10 minutes less than the recipe called for and monitored the baking until the cookies were just golden brown. It made a nice flaky crust. The texture was similar to what I used to make with my mother and left-over pie dough. We sprinkled cinnamon sugar on the scraps, rolled them up and baked them.
Thank you for sharing your insights and I love the idea of making cookies with leftover pie dough.
I did make them yesterday and they come up looking and tasting great. I did used marmalade from pitches it worked perfect.
That’s so great!
Hi Natasha! Quick question – my oven can’t pre-heat to lower than 175! How do you get it to 100 to let the dough rise??? I just put rogaliki in at the “keep food warm” option but I am not sure what temp it is … Ugh …
Hi Julia, the keep warm setting usually is 170 to 200 F depending on your oven. That will be far too warm for the dough and kill the yeast. My old oven didn’t go below 170, so I let it preheat to the lowest setting then propped the oven door open with a wooden spoon. If your oven has a temperature gauge, you can watch it go to 100 and then turn the oven off and put your stuff into the oven for proofing with the door completely shut. I hope this helps!
Hi Natasha,
I had a question. Do you think that I will be able to use dulce de leche with walnuts as the filling? And if so will the cookies come out soft as described?
Hello Emily that sounds delicious, however, I haven’t personally tried that yet to advise. If you do an experiment, please share with us how it goes.
Can you use different jam reserves for this recipe. Looks yummy. I just made strawberry and cranberry jam.
Hi Sandy, I haven’t tested that but one of our readers wrote: “I used orange marmalade and apricot jam for the filling. Thank you for the recipe.” I hope that helps!
Made the dough twice and both times did not turn out. Big disappointment. Going back to making with cream cheese.
Hi Donna, can you share any more details on what happened so I can help troubleshoot? The only thing I can recommend now is to make sure to measure ingredients correctly. Too much flour can cause baking to fail.
Very easy to make! Worked out perfectly. I like that they are not sweet and they make a lot.
Thanks for your good review, Karen!
I am a baker, but not so great with yeast. I only know how to make the Rugelach with cream cheese dough. I will try it. Thank you, Natasha, for all your delicious recipes. I am a big fan. Mannette Raines
I hope you love this recipe, Mannette!
DANKE, NATASHA! I made these tonight and I am over the moon! DELICIOUS!!
Glad you loved it, Christine! Thanks for your review.
Hi Natasha can you freeze these?
Hi Andrea, I haven’t tested freezing that but here is what one of our readers wrote “Made these awhile ago and my husband loved them – to save time wondering if I could devide dough and then roll out into rectangle place filling onto dough and roll them – like a cake roll and cut (instead of triangles) and they do freeze well.” I hope that helps.
My cookies never really puffed up during the rising time. After baking they turned out very dry and hard…not as fluffy as I thought they should be.
Any recommendations to improve my next batch???
Hi Natalie, If they ended up dry, it sounds like maybe they were over-baked? That is a common culprit.
I made these this morning. Out of this world. my friend always post your recipes. you make my day. In this recipe i mixed walnuts and pecans just had half the craisins and added raisins. this recipe is a keeper. thank you for sharing.
Hello Barb, so great to hear that. Thanks for sharing your good experience making this recipe!
Hi Natasha I love your recipes. I have a question instead of apricot jam can I substitute to marmalade.
Hi Rosemarie, I haven’t tested that but one of our readers wrote: “I used orange marmalade and apricot jam for the filling. Thank you for the recipe.” I hope that helps!
Hi Natasha,
Thanks again for another great recipe, I plan on making the apricot rugelach recipe this weekend for my guests. As I was reading through the recipe, I noticed you don’t use eggs, I wanna be sure because I will be making these for the first time and wanna get it right… let me know, thank you!
You’re most welcome, Lina. Yes, there are no eggs in this recipe. I hope you love it!
The combination of apricot with walnuts in the filling was delicious. However, the bottom of the pastry became hard due to the filling spilling out while baking. Next time, I will just use a little less filling and just coat the pastry. However, that is why I rated this recipe 4/5.
Thank you for sharing that feedback with me!
Helloo dear you are amazing you let us love cooking!! i will soon try some of your desserts for my baby’s 1st birthday party. just a question about this recipe. Can i use the same recipe to make chocolate or other ingredients croissant roll? Thank you lovely!
Hi Vana, I’m so glad you enjoyed that. I haven’t tested that with other flavors but I think it could work. If you experiment, let me know how you liked the recipe
Could I brush some egg wash over this before baking? I don’t have any powdered sugar on hand and I want it to look nice
Hi Hanifa, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I have loved, loved all your other recipes, but I think this one could use some adjustments. I personally prefer filling without the jam. I noticed that it really overpowered the dough. I would add sugar to the dough and also brush the tops with milk or egg wash before baking so they don’t get so dry.
Hi JP, If they ended up dry, it sounds like maybe they were over-baked? That is a common culprit. Also, you might enjoy are jam-filled rugelach better.
Natasha, I am wondering if you have developed a chocolate version of rugelach. I used to get chocolate ones at a bakery (they were heavenly!) and would love to make my own. I have had great results following your recipes and trust you!
Hi Teresa, I haven’t tested that but it may work. If you experiment please let me know how you like that.
Hi I was just wondering, my son is allergic to milk so I can not use butter, do you think I can substitute it for a cup of oil??
Hi Oksana, I really haven’t experimented with making this dairy free so I’m not sure. One of my readers reported using coconut oil but said hers didn’t rise as well, although there may have been other factors involved. It’s difficult to say for sure. Sorry I can’t be more helpful.
Thank you soo much for replying soo fast!!! I’m gonna try and hopefully it will work!!!
You’re welcome!
great gives me another perspective my MOM always made this ,filling was chunky peanut butter. an powdered sugar of course
That’s so great! Thank you for sharing that Joseph!
turns out perfect every time! Thanks for the recipe
These are divine! I left out the raisins but outside of that followed the recipe exactly. The dough was a little difficult to roll out, and you do have to plan ahead for the chilling times. But as so many have said, the results are worth it. Every recipe I’ve made from Natasha’s site has turned out delicious.
I’m so happy to hear that! Thank you for sharing your great review, Alisha!
Good evening Natasha!!! I love your recipes I have tried several deserts of yours I have had success in all thanks to your very thorough instructions and great videos! I was thinking about trying the rugelach recipe but I have no dough hook! Do you think it will work by me combining all ingredients and kneading the dough by hand?
Hi Maria, it’s easier with the mixer but you can absolutely mix by hand I would start mixing with a spatula or wooden spoon and then knead by hand for 5 minutes 🙂
Mine didn’t rise in the warm oven and didn’t rise significantly during baking.
Milk butter were warm.
Yeast was fresh
Didn’t play with dough
Only think I didn’t knead it for 5min in the mixer.
What could be the problem?
Thanks
Hi Kat, skipping the kneading could definitely cause the issue since the yeast needs time to work into the flour.
So after I ve added all the flour and I have a formed dough, I keep kneading for 5min? In the mixer
Thank u
Hi Kat, yes you will need to knead after the dough has formed.
I tried them today. The smell in the kitchen was so goood 🙂 They came out great (not as perfect as yours but they tasted good 🙂 I used orange marmalade and apricot jam for the filling. Thank you for the recipe.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi Natasha, your apricot preserve, is it the same as apricot jam?
I’m going to make the walnut rugelach recipe for Xmas, but I will add raisins, wish me luck!
Thank you for yet another great recipe!
You’re so welcome!! Either should work fine. 🙂
Thank you Natasha, Happy Holidays to you and your family!
And to you and yours as well! Merry Christmas!! 🙂
Ok so I made these wonderful treats… they came out perfect, from the dough to the filling!
No issues whatsoever!
Baked them for 25min.
Will definitely be making these again for sure:)
I couldn’t get 12 cuts per ball of dough, I tried but only got 8.
So folks if you haven’t made these Rugelachs, I’d say get on it!
Christmas is fast approaching!
Thank you for that amazing feedback!!
Hello Natasha! Really like your videos!
Question – can I use baking powder instead of yeast? And if yes – how many? Thank you in advance.
Hi Ana, I have not tried this recipe with baking powder, since baking is such a science, I can’t advise. If you experiment, please let me know how you like that recipe!
I ave been making rugelach for years, but always with a cream cheese dough. I’m anxious to try yours recipe. With regard to fillings, I’ve used all kinds, raspberry, cherry, lemon and Nutella to name a few. All are delicious, but apricot remains my favorite. So, here is my question: whenever I have used preserves I have found that they breakdown and “run” a little and as a result I have been using the Solo brand of pastry filling(s) which can be more costly. Do you ever have a problem of your preserves thinning out and if so what correction would you suggest?
Hi Sandy! I love that this recipe can be so versatile! I haven’t noticed that with ours so I can’t really advise.
The cookies turned out great other than the same thing happening with me, all the preserves caramelized on the baking paper and the bottom of the cookies had a bitter taste due to the preserves being pooled on the bottom and burning. Any idea how to fix this?
What would my measurements be for chocolate rugulah or ideas for different fruit nut combos – we are not big walnut fans
Hi Stacey! I would use the same amount of nuts as listed in the recipe for which ever kind you decide to use. Regarding the chocolate you would need enough to make about 15 TBSP worth. Since we spread about 3 TBSP per round. I hope this helps.
What else can use if a person is allergic to Apricots?
Hi Linda! honestly anything would work! One of our readers even used Nutella!!
Question. I want to cut your cookie recipes by half but I’m not sure of the measurements. For your Walnut Rugelach recipe do you cut in half the yeast? Or do you cut everything by half? Thank you so much in advance!!!
Hi, I would recommend cutting all of the ingredients in half.
Hello natasha, I’m going to make this right know can j freeze the dough or make them bake half & formed put them in the freezer?
Hi Olga, I haven’t tested freezing that but here is what one of our readers wrote “Made these awhile ago and my husband loved them – to save time wondering if I could devide dough and then roll out into rectangle place filling onto dough and roll them – like a cake roll and cut (instead of triangles) and they do freeze well.” I hope that helps.
Hello, I just found your site, love it .I prepared your Madeira chicken, it was out of this world. I see your chocolate babka recipe, do you have a cheese Baka recipe , I moved from the east coast to southwest and can’t find any Baka recipes especially cheese. Thank you Joanne
Hi Joanne! Thank you so much for this amazing feedback. I’m so happy you discovered our blog and enjoyed the Madeira dish! We do not have a cheese babka recipe at this time might have to go on a to make list!
these are one of my favorite childhood memories. can’t wait to make these. thanks for the recipe–my mom can’t tell me since she never cooked from a recipe–her mother simply taught her to do it
You’re very welcome! I’m so happy you discovered our blog.
Love you recipe for the rugelach cookies surprised you didn’t put cream cheese in the dough mixture I would really like to know what the original recipe really is with the without cream cheese now I have to try this one to see which one tastes the best thank you for your recipe
I hope you love this walnut rugelach recipe!
Hi Natasha, love your recipes and I have tries some with success especially the wreath bread, love it, my friends are making it now also…However I have to say this recipe is a bust for me, dough is not at all flaky, the first baking batch came hard, cooked a lot less with the second still not flaky or buttery like rugulach should be…I make the Ina Gardner recipe and it is always delicious…I followed your recipe to a T sooo…what do you think went wrong? Your recipe doesn’t require cream cheese could that be the problem? Thanks,
Hi Maria, Ina’s rugelach is more of the Jewish version while this is the Ukrainian version and normally produces a softer cookie. If they came out hard, my first thought is maybe too much flour was added. Check out our post here on measuring ingredients which may help. Also, be sure that the butter is melted and then cooled – if you add hot butter, it can ruin the dough and make the cookies tough. I hope that helps!
These are sooooooooooooooooooo good! Everyone wanted to steal a piece. The only problems are :
1. The dried cranberries (they’re whole) didn’t “chop up” in the food processor. I had to roll the rogaliki up slowly and carefully, to get the craisins in.
2. I haven’t even added all the flour and the dough was already tough and didn’t come together that well or roll out really good. Like dough flakes mashed together. We managed it though. And it was worth it. The apricot preserves are an amazing touch too. I loved them! And of course, the powdered sugar sums it all up! 😉
Hi Olga, I’m so happy you loved it! 🙂 It sounds like maybe your dried cranberries were either very moist or the food processor blades may be dull? In those cases, it would be easier to chop with a knife. Also, flaky dough could mean there was too much flour. This post on measuring ingredients for baking may help 🙂
Thank you Natasha 🙂
You’re welcome!
I was wondering if you can add sugar to the dough instead of coating the cookies with the powdered sugar? My family does not like the feel of powdered sugar
Lisa, I would recommend to sprinkle the dough with sugar before adding the filling. I hope you love them 😀
What temperature is warm?
Hi Judith, warm is about 100˚F. Anything hotter than that can ruin yeast.
Natasha, made those for my friend’s family and they were fantastic! We used pecans and some strawberry jam when we ran out of apricot. Can’t wait to make them again!
Yum, that sounds delicious! I’m glad you enjoy the recipe Tanya! Thanks for sharing 🙂
Hello Natasha
I have made a couple of your recipes and my family loved the food.
Can the jam rugaleti be kept for a couple of days in an air tight container.
Спасибо
Hi Antonina, I’m so glad you are enjoying our recipes!! 🙂 Yes, these can be kept for a couple of days in an airtight container. Just be sure they are completely at room temperature before covering them up 🙂
Hi Natasha,
Do you use regular active dry yeast or the instant dry yeast?
Hi Diane, I use regular active dry yeast. I will always specify if I use the instant dry yeast. Although, I do think instant would still work in this recipe if that is what you have on hand.
Thank you, I love your recipes.
mmmm look so good! I wonder if your poppy seed filling would work on this?
Hi Laura, I haven’t tested them that way but I think that would work to use the poppyseed filling. If you experiment, let me know. I’m so curious now and we LOVE poppy seed everything! 😉
Can you make these with gluten free flour? If so, what type/brand? My daughter and granddaughter have celiac disease. Their grandmother used to make cookies very similar and these were their favorite! Now they cannot enjoy them. Any suggestions would be greatly appreciated.
Thank you for all your very delicious recipes.
Patricia Viviano
Hi Patricia, I honestly haven’t tested the cookies with gluten free flour so it is difficult to guess how that would affect the texture or final product.
Maybe someone else has tried this with gluten free flour? Thanks in advance!! 🙂
I’m going to make these tonight using Bob’s Red Mill 1:1 Baking flour. I have Celiac, and I have found that this flour (so far) works seamlessly as a sub for regular flour.
Made these for Christmas. Shared with family and neighbors. Everyone loved them!!!
Thank you for sharing!
You’re welcome Carla! I’m glad to hear the recipe is a HIT. Thanks for sharing!
Made these awhile ago and my husband loved them – to save time wondering if I could devide dough and then roll out into rectangle place filling onto dough and roll them – like a cake roll and cut (instead of triangles) and they do freeze well.
Hi Betty, are you thinking about doing pinwheel type of cookies? I haven’t experimented that way so I’m not 100% sure. I think it’s worth a test and if you try it out let me know how you liked them! Thanks for sharing that they freeze well Great to know!!
I made these for Christmas. The only thing I added was Dr. Oetkar vanilla sugar, one package. Was very good.
I’m happy to hear you enjoy the recipe. Thanks for sharing!
Some of the ovens don’t go down to 100F (only 170F). Since the yeast gets deactivated if the temperature is too high, I warmed up the oven (350F is fine). My glass top stove gets warm when the over is on. So I covered the baking sheet with plastic wrap and a towel, and let it sit on the glass top for 30-45 min. It did the trick and the cookies rose by 50%.
Is there another way to let them rise if your oven doesn’t go down to 100F?
Hi Maryna, our old oven didn’t go below 170 also so I let it preheat to the lowest setting then propped the oven door open with a wooden spoon. If your oven has a temperature gauge, you can watch it go to 100 and then turn the oven off and put yoru stuff into the oven for proofing with the door completely shut.
Natasha, do you think it would be ok to just use nuts, apricot preserves and sugar, and omit the rest of the ingredients from the filling?
Hi Natasha (great name by the way!) ;), yes that would work great. My Mom makes her rugelach all the time with just 1 very simple filling (jam) so you can definitely just use nuts, apricot preserves and sugar.
Thank you! Will be making them for Christmas along with your chocolate spartak cake;-) I love your site! You taught me how to bake!:-) Merry Christmas, and may God bless you and your beautiful family abundantly in the new year!!!
My pleasure Natasha! 😊 God Bless and Merry Christmas!!
Hi Natasha , Thank you for the video it helped a lot. after they are baked how long will they keep in a sealed container. Thank you
Hi Virginia, I think they are best enjoyed within 3 days of making them – they will have the best texture.
Looks luscious. Can’t wait to try them.
They are easy and so good! I hope you like them Patricia!
How long do I cover it for?
Hi Sivan, the plastic wrap is meant to keep the rest of the dough from drying out while you are working on the dough one piece at a time. Keep it covered while you are working and only until you are done rolling out all the pieces of dough.
Can they be frozen
Hi Jenny, I haven’t tried freezing them but I think that could work well. I probably would not dust with powdered sugar until they are thawed though.
GREAT RECIPE, I WILL DO THIS ONE.
I LOVE TO COOK AND BAKE THANK YOU LENA.
You’re welcome Carol! I’m glad you love the recipe! Thanks for sharing your great review!
How do you measure 3/4 tbs of dry yeast???
Hi Lina, I filled a measuring Tablespoon 3/4 full. It doesn’t have to be perfectly precise – no worries! 🙂
Thank you so much, for your recipe and for replying! That is amazing!!! All my family and neighboors love it!!!
2 and 1/4 tsp
Equals to 3/4 tablespoon
This looks amazing.
It’s delicious AND so easy! Please let me know what you think Rachel if you decide to make the recipe!
Do you think there is any way to make these dairy free? What can I substitute for butter and milk?
Hi Kathy, I really haven’t experimented with making this dairy free so I’m not sure. One of my readers reported using coconut oil but said hers didn’t rise as well, although there may have been other factors involved. It’s difficult to say for sure. Sorry I can’t be more helpful.
Wow really great awesome super cool video demo Natasha rugulach (rogaliki) look so very yummy and delish love apricot jam and fruit nut mixture love your mom and baby d s cameo @ the end so cool beautiful family g-d bless thanx for sharing sweetheart cheers
Thanks for following! God Bless 😀
I am going to try to make these today for a potluck we are having…… can you use almond milk instead of regular milk? Thanks
Hi Mary, I haven’t tried that substitution so I can’t say for sure, but I am tempted to say yes. If you test it out, please let me know how it goes! 🙂
Someone asked above if you can leave out the nuts. My mom made these and also added coconut, maybe you could use coconut in some with the other “jam” mixture, would be awesome too!!
Yes that is a great idea, especially for those who cannot eat nuts. Thank you for your suggestion!!
VERY VERY GOOD
Thank you Mariana 😬
Dear Natasha! I have made these cookies today, and let me tell you, they were a hit! People were so impressed by the flavour! The recipe in terrific, and so simple! I have translated the recipe to my language (Slovenian) and have posted the recipe on my blog (I have also included the link to your original recipe). You can see it here: https://doublekitchentrouble.wordpress.com/2017/05/13/life-is-better-with-fresh-baked-cookies/. Once again, bravo on the recipe! 🙂
I’m so glad you liked the recipe!
So delicious! I made it with poppy seed filling and everyone loved it
Thanks for the recipe
You’re welcome Alina! That sounds great! Thanks for sharing 🙂
Hi Natasha,
Recipe looks delicious but I can’t use nuts. Could I just use the jam and cranberries, or just the jam. Suggestions please for filling without nuts?
Gloria, this recipe will work fine without nuts. I only used preserves in this version of the recipe.
The dough was my favorite part! This was seriously the easiest dough to work with and turned out so soft and crumbly! Thank you for sharing:)
My pleasure Vita! I’m glad you found the recipe to be easy! Thanks for sharing 😀
Natasha, these looks amazing. I know you probably haven’t tried this but do you think I can substitute butter for coconut oil?
Hi Oksana, you’re right! I haven’t tried that unfortunately so I can’t really say how it would affect the recipe. If you experiment, let me know what you think! I searched through my original cookies post and no one mentioned using coconut oil. Sorry I can’t be more helpful!!
I baked those today. Everytime somebody mixes yeast with flour my inner voice say – it wont work for you! And it didn’t this time either. Over the years I learnt to dissolve yeast in milk or water before adding to dry ingridients. Therefore, I cant definitely say that the problem was coconut oil. The dough didnt rise. But you know what is funny – rugelach turned out tasty anyway))). Though I used Nutella instead of apricot jam.
Hi Oksana! I’m so glad you enjoyed them and nutella sounds so good! I know what you mean about the yeast but this one doesn’t follow the rules and rises nicely :). I haven’t tried it with coconut oil so I’m not sure if that could be the culprit. I am always happy to help troubleshoot though – could it be that your yeast was no longer fresh or that your coconut oil or milk were too hot? Also, if they rise in an oven that is more than 100˚F, it will deactivate the yeast and keep it from rising. I hope that helps for next time.
Hi Natasha!
How much All-purpose GF flour would I substitute the 4 cups AP with?
I hope you can help me out as I am new to GF baking.
Thank you!
Hi Marie, as far as I know, it’s usually straight across but without testing it myself in this recipe, I can’t really guess. Maybe someone else has tried this with gluten free flour? Thanks in advance!! 🙂
All you made is always phantastic and now so wonderful things for Mother’s Day. Thanks a lot for sharing, I loved it.
I wish you a Very Happy Mother’s Day, as I’ve seen you have so cute and gorgeous Kids and a very beautiful Family.
May God bless you and your nice Famíly!
With Love,
Lizette
Thank you so much Liz! God Bless 😀
Beautiful! In the world full of cream cheese rugelach, it’s great to see one with yeast. My mom’s famous rugelach are also yeast leavened (must be a russian thing), they’re so soft and delicious! My college friends always raved about them. I also shared my mom’s recipe, but with nutella. I’m tried yours soon. I didn’t know what yo make with jar of apricot jam left on hand.
OOH my goodness you’re the third person to mention nutella and I will definitely have to try that!! Thank you for the awesome tip! 🙂
Hi Natasha. I made these not too long ago and they turned out exactly like yours. Only I used peach preserves instead of apricot preserves. They tasted amazing! The powdered sugar definitely adds the taste up. Thank you.
Olga, you are very welcome and thank you for the wonderful review 😬
Made them yesterday, came out delicious. I used pecans. For some cookies I used Nutella instead of fruit jam – also very nice option. Personally, I don’t see any need for sugar powder, the filling is sweet enough. Question – what else can be made out of this great dough? Preferably with less work than rolling 72 pieces? 🙂 I’m not lazy, just don’t have too much time with 3 kids around…
Maria, Hmmm… I’ve never really thought about that, but I think this is the easiest way to use it, especially with the pizza cutter. Nuttela will add more sweetness to the recipe than jam. Jam is more tart so I add more sugar. Thank you so much for sharing that with me.
Can these be frozen?
Hi Barb, I haven’t tried freezing these so I’m not sure. I think it’s worth a test, just do not add powdered sugar until they are fully thawed at room temperature so they don’t get gummy.
Hi Natasha! Could you please tell me how long these would stay soft and fresh tasting for? (presuming they don’t get eaten first) Also, do you think they’d fare okay being mailed? Thank you for sharing this recipe and thanks to Fisher for sponsoring.
Hi Amber, they stay great and soft up to 3 days if stored in an airtight container. I think they would do fine mailed as long as they are kept dry – I probably would not ship this to a very humid area because of the powdered sugar. I hope you love the cookies!
I’ve never tried rugelach cookies before. These look so good!
They’re so easy AND delicious! Please let me know what you think!
Great recipe, as always! I like your serving platter, where did you get it?
Thank you Rita 😬! I got the serving platter from Fiesta dinnerware. You can get it right here.
Hello, this seems too delicious. What is the substitute for Fisher brand walnuts..?
Hi there, if you wanted to make it not-free, you can omit the nuts.
yeah thanks!
My pleasure!
If I don’t have a dough hook can I just mix the dough with my hands or it turns out better with the dough hook ?
Hi Ruslana, it’s only easier with the mixer but you can absolutely mix by hand I would start mixing with a spatula or wooden spoon and then knead by hand for 5 minutes 🙂
These look so yummy. I just love your videos.
Thank you Laura 😀
These look so delicious, I want to make them but I was wondering if I can omit the cinnamon? Is it going to ruin the taste of them?
Cuz my family are not a big fan of cinnamon flavor.
Thank u in advance!
Tatyana, rugelach still taste great without cinnamon. Let me know how they turn out 😬
Oh, my mouth is watering!! I’m so going to have to make these very soon! Thanks for the recipe! 😀
You’re welcome! Please let me know what you think of the recipe Maria!
Natasha, these are absolutely amazing! I made these today and just had my first test try, and I absolutely love them! I’m taking the whole batch to work tomorrow in celebration of nurses week! I’m excited to see what everyone thinks! I will say though that I prefer the Rugelach cookie to be a little smaller than they turned out. I think next time, I’ll divide the dough into 6 or 7 sections. Thanks again for a great recipe!
You are very welcome Maria and than you again for such a nice review 😃
These are delicious. My mom or grandma make them all the time. But I think they are a little bit different. I think your next recipe should have to do with meat. Thanks for the recipes!
You’re very welcome! Is there a specific meat recipe you’re looking for?
I don’t have any specific recipe, but maybe I want a meat recipe because I really liked that homemade sausage video so maybe you should something like that
Duly noted! Thank you for the suggestion and I’m so glad you enjoyed the homemade sausage video! I feel so good about putting that out there. I know it’s not for everyone but It’s been on my list of things to make for a long time 🙂
Also, these turned out so good. They turned out a bit different than yours but they tasted great. Thanks for the recipes!
You’re welcome Elena! Thanks for sharing your great review!
I made these today and they were amazing!! I used demarara sugar in the filling, I assume the recipe meant to use white sugar but the demarara sugar worked nicely. Also, I mixed the ingredients for the filling by pulsing them in a Vitamix dry grains container, rather than using a food processor. Turned out really well. Thanks for the great recipe!
So nice, thank you for sharing that with us, Sarah!
Wow these look sooo good!! love it! I must make these this weekend!😊
They are delicious! Please let me know what you think Nina!
Natasha – this looks great, definitely on my list for this weekend! Question on the flour though: your previous rugelach recipe (Russian Rugelach i.e. Mom’s famous Rogaliki) specifically lists Canadian flour as the best option. How are these different that you recommend AP?
Oh great question and I’m glad you asked! I’ve done several tests with the all-purpose flour, modifying the measurements and sharing precisely how I measured the flour because the amount is important so you don’t end up with a dense cookie. Also, I changed the temperature and bake times to work better for all-purpose flour and the results were excellent! Mom approved! 🙂 I hope you love these 🙂