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A plate of rugelach pastries arranged closely together on a decorative plate. The pastries are rolled with layered filling, dusted with powdered sugar, and have a golden-brown crust. The background shows a wooden surface.
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Rugelach Cookies | The Best Rolled Cookies In The World

Prep Time2 hours
WORK TIME30 minutes
Cuisine: European
Servings: 60 yields

Ingredients

For the dough:

  • ¾ cup 170g Butter, melted
  • 200 g Sour cream
  • 2 tablespoons Sugar
  • ¼ cup 60ml Water
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • 4½-5 cups 550-600g Flour
  • ¼ teaspoon Salt
  • 1 teaspoon Baking powder

For the filling:

  • Date paste/Chocolate spread/jam
  • Walnuts chopped
  • Powdered sugar for decorating

Instructions

  • DIRECTIONS
    1. Preheat oven to 180C (350F). Line two baking trays with parchment paper and set aside.
    2. Make the dough: in a large mixing bowl, mix melted butter, sour cream, vanilla extract and water. Add egg and mix until combined.
    3. Add flour, baking powder salt and mix until incorporated. Add the flour gradually, you may need few tablespoons more or less. Mix until smooth dough is formed.
    4. Divide the dough into 4 equal parts. Roll out each dough into a thin circle.
    5. Spread the circle with 3 tablespoons of your favorite filling (chocolate spread, date puree, jam). Sprinkle with chopped nuts.
    6. Roll the cookies: Using a pizza cutter or sharp knife, slice the dough into 12 wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end.
    7. Arrange rolled Rugelach on the baking tray.
    8. Bake for 25-30 minutes, or until lightly golden.
    9. Dust with powdered sugar. Serve warm or cold.

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