Honey, Cinnamon and Walnut Rugelach (Rogaliki)

Honey, Cinnamon and Walnut Rugelach (Rogaliki)

Honey, Cinnamon and Walnut Rugelach (Rogaliki) Cinnamon flavoured walnuts drenched in honey and wrapped in flaky sour cream pastry.
5 from 1 vote
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Course: Dessert
Cuisine: Russian
Keyword: rogaliki
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 32 -64
Author: Julia Frey of Vikalinka

Ingredients

Ingredients for the dough

  • 3 cups/350g flour plus extra for rolling
  • 1 cup/250ml sour Cream full fat
  • 3/4 cup/150gr butter
  • 1 tsp vanilla

Ingredients for the filling:

  • 1 1/2 cups/190g walnuts chopped
  • 1 cup/200g sugar
  • 1/4 cup/60ml honey
  • 1 tsp cinnamon
  • 1 egg for brushing

Instructions

  • Preheat your oven to 350F/180C and line your baking sheets with parchment paper.
  • Whip your softened butter together with sour cream and vanilla in a large bowl. Add flour in small portions and continue mixing. Empty the contents of the bowl on floured surface and continue kneading until you have smooth and pliable dough adding a bit more flour if sticky. Cover and let sit for 10 min.
  • While your dough is resting chop the walnuts finely or process them in a food processor, mix with sugar and cinnamon and set aside. Make sure your honey is spreadable, heat if needed to achieve the right consistency.
  • Divide your dough into 4 parts and rolls out each individually into a circle. The dough shouldn't be thicker than 1 cm. Brush honey on it and divide into 8 or 16 even triangles.
  • Now sprinkle 1/4 of the nut/cinnamon mixture on your circle. Roll up each triangle starting from the wide end towards the centre of the circle.
  • Arrange the cookies on a parchment lined baking sheet, brush them with the egg wash and bake them for 25-30 minutes.