Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Rugelach Cookies

Ola Rokita21 June 2020Comment (1)

Rugelach Cookies

Old world Rugelach cookies

This Rugelach cookies recipe, also known as “rogaliki” in Polish, has been inspired by my grandmother. It’s slightly different then the one I discovered in the U.S., which is typically made with cream cheese and without yeast.

The sour cream difference

In this Rugelach recipe, I use sour cream instead of cream cheese. I also add a teaspoon of active dry yeast. A little bit of yeast helps make these Rugelach cookies airy, soft on the inside and crunchy on the outside. Yeast also adds a more intense taste.

Add some orange or lemon zest to enhance the flavor

To make the cookies more flavorful,  I also add lemon zest and some vanilla. When I was growing up in communist Poland, lemons were considered a luxury so they were used only for special occasions. Even rarer were oranges, but when we would get an orange, my grandmother would preserve the skin and later add a sprinkle of orange zest in her baking, including this Rugelach cookies recipe. So, if you prefer the taste of orange, go ahead and replace the lemon zest with orange.

Choose your favorite filling

Rugelach cookies can be made with all types of fillings, ranging from fruit to nuts. My favorite is plum butter or strawberry preserves, but pistachio and cinnamon is wonderful too. My kids’ favorite is chocolate filling.

Few other tips

If you want your cookies to be extra crispy, add a tablespoon of lemon juice. A hint of lemon juice will further enhance the flavor. Also, it’s fine if some of the plum butter overflows while baking. You can remove any excess after the cookies cool off. Don’t worry, they’ll be just as delicious.

Ideal flour

For this recipe my favorite flour is wheat flour from Poland, type 500 “Krupczatka”. Using this coarsely milled flour helps make the cookies airy and crispy. Otherwise, you may also use the all-purpose flour available in Canada and the U.S.


Rugelach Cookies Recipe


  • 3 cups wheat flour Type 500 "Krupczatka" or All-Purpose
  • 2 egg yolks
  • ¾ cup unsalted butter
  • ¾ cup sour cream
  • 3 tbs cane or powdered sugar
  • 1 tsp dry active yeast
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp lemon zest
  • ¼ tsp salt


  • 1 cup plum butter


  1. In a medium bowl, combine sour cream, egg yolks, sugar, yeast, lemon zest, vanilla, and salt.

    Sour cream and eggs
  2. Mix it well together using a whisk or hand mixer.

  3. In a separate bowl, combine butter and flour.

    dry and wet ingredients
  4. Slowly add the flour combined with butter to the rest of the ingredients, and using your hands, knead all the ingredients until well combined.

    mix the dough by hand
  5. Cover the dough with a plastic wrap and place it in the fridge for at least 2-3 hours. You can also leave it overnight.

    mixed dough
  6. When you're ready to bake your Rugelach cookies, start by preheating the oven to 350° Fahrenheit or about 180° Celsius.

  7. Remove the dough from the fridge and take half a portion of the dough.

    roll out the dough
  8. Using a rolling pin, roll out the dough into a circle of about 12 inches in diameter or about 30 cm.

  9. Using a pizza cutter, cut off the uneven edges and then cut the circle in eight equal slices.

  10. Take plum butter and using a butter knife spread about a teaspon of plum butter on each piece.

  11. Roll each piece from outside in and then twist gently into a crescent.

    roll crescents
  12. Repeat for each piece to form your Rugelah cookies and place them on a cookie sheet lined with perchament paper. You should get a batch of about 24-26 cookies.

  13. Bake for 20-25 minutes maximum.

  14. Sprinkle the cooled cookies lightly with some powdered sugar.

{ 1 comment… read it below or add one }

Jonathan J. Rokita June 21, 2020 at 21:34

Our kids really enjoyed helping make these cookies. Of course they gobbled them up immediately afterwards.


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