Honey, Cinnamon and Walnut Rugelach (Rogaliki) Recipe

If the scent of honey, cinnamon, and toasted nuts instantly whisks you away to a cozy kitchen, you’re in for a treat! Honey, Cinnamon and Walnut Rugelach (Rogaliki) is a classic Eastern European delight, celebrated for its buttery, tangy dough and a luscious filling that turns every bite into pure comfort. This irresistible pastry combines the pillowy tenderness of sour cream dough with swirls of sweet honey, warm cinnamon, and crunchy walnuts. Whether you’re planning a festive get-together or simply wish to fill your home with the magic aroma of freshly baked goodies, this recipe promises to win hearts and taste buds every single time.

Ingredients You’ll Need

Everything in this recipe comes together with a handful of simple, wholesome staples you likely already have on hand. Here’s how each one brings its own charm to your Honey, Cinnamon and Walnut Rugelach (Rogaliki), lending richness, texture, and unmistakable flavor.

• Flour: Provides the structure for the dough, making sure these little pastries are tender yet sturdy enough to roll up all that glorious filling.
• Sour Cream (full fat): The secret to impossibly soft, tangy dough that sets these rugelach apart from the rest.
• Butter: Give your dough that classic rich and flaky taste—don’t even think about skimping here!
• Vanilla Extract: Adds a whisper of warmth and rounds out the dough with gorgeous aroma.
• Walnuts (chopped): Bring a satisfying crunch and deep, earthy flavor to contrast all that sweetness.
• Sugar: Not just for sweetness, but also for a little caramelization in the filling.
• Honey: Makes the filling gooey and aromatic, helping everything cling beautifully together.
• Cinnamon: Throws a warming spice note that wraps your filling in irresistible comfort.
• Egg: A quick brush before baking ensures a glossy, golden finish on each rugelach.

How to Make Honey, Cinnamon and Walnut Rugelach (Rogaliki)

Step 1: Prep Your Baking Sheets and Oven

Crank your oven up to 350F/180C and layer your baking sheets with parchment paper. This sets the stage for easy cleanup and keeps those delicate pastries from sticking.

Step 2: Mix and Knead the Dough

Let your butter come to room temperature for easier whipping. In a large bowl, beat together the softened butter, full-fat sour cream, and vanilla until combined. Gradually add the flour in small batches so it mixes evenly. Once it pulls together, transfer the dough to a floured surface and knead until you have a smooth, pliable ball that feels soft but not sticky. Add just a sprinkle more flour if you need it. Wrap or cover the dough and rest it for 10 minutes—this relaxes the gluten and makes rolling much easier.

Step 3: Prepare the Filling

As your dough takes a well-earned break, finely chop your walnuts or pulse them in a food processor. Mix them with sugar and cinnamon in a bowl. Warm your honey gently just enough to make it easily spreadable; you want it to drizzle but not run.

Step 4: Roll Out and Shape the Dough

Separate the dough into four pieces. Working one at a time, roll each into a circle about 1 cm thick on a lightly floured surface. With a pastry brush or spoon, spread a layer of honey on the surface, then use a sharp knife or pizza wheel to cut the circle into 8 or 16 triangles, depending on how big or small you want your rugelach.

Step 5: Fill and Roll Up

Sprinkle one quarter of the nut-cinnamon mixture evenly over the honeyed dough circles. Starting at the wide end of each triangle, gently roll up toward the center to create that iconic crescent shape. Place each finished roll on your prepared baking sheet, seam side down so they don’t unravel.

Step 6: Egg Wash and Bake

When all your rugelach are lined up and ready, beat the egg and brush it lightly over each pastry. Slide them into the oven and bake for 25 to 30 minutes, or until golden brown and smelling like a dream.

How to Serve Honey, Cinnamon and Walnut Rugelach (Rogaliki)

Garnishes

Dress up your fresh batch of Honey, Cinnamon and Walnut Rugelach (Rogaliki) with a quick dusting of powdered sugar, a light drizzle of extra honey, or even a sprinkle of chopped toasted walnuts for an extra-special finish that’s as gorgeous as it is delicious.

Side Dishes

Pair your rugelach with afternoon tea, a robust espresso, or even a tall glass of cold milk. They also shine alongside a platter of fresh fruit for breakfast or as a stunning addition to a cookie tray for festive gatherings.

Creative Ways to Present

Arrange your Honey, Cinnamon and Walnut Rugelach (Rogaliki) in concentric circles on a vintage cake stand, pile them into a rustic basket lined with linen, or wrap up an assortment in parchment and twine for a heartfelt homemade gift. Their charming crescent shape practically begs to be shown off!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover rugelach in an airtight container at room temperature for up to five days. They’ll stay wonderfully tender and won’t dry out, though they rarely last that long in my house!

Freezing

Honey, Cinnamon and Walnut Rugelach (Rogaliki) are fantastic for freezing. Layer cooled rugelach between sheets of parchment in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature when your next craving strikes.

Reheating

To revive that just-baked magic, pop a few rugelach in a preheated 300F/150C oven for about 6–8 minutes. They’ll emerge warm, fragrant, and ready to impress again with no loss of flavor or texture.

FAQs

Can I use a food processor instead of hand-mixing the dough?

Absolutely! A food processor makes quick work of blending the butter, sour cream, and flour. Just keep a close eye and stop once the dough comes together so you don’t overmix.

Do I have to use walnuts in Honey, Cinnamon and Walnut Rugelach (Rogaliki)?

Not at all. While walnuts are traditional, feel free to substitute with pecans, hazelnuts, or almonds—just make sure they’re finely chopped for even distribution.

Why is my dough too sticky to roll?

If your dough feels overly moist or sticky, dust your rolling surface with a bit more flour. Humidity and ingredient temperature can affect dough texture, but a gentle hand with extra flour will solve it fast.

Is it okay to prepare the dough ahead of time?

Definitely! You can make the dough a day in advance and keep it wrapped in the refrigerator. Bring it out about 20 minutes before rolling to soften slightly for easier shaping.

How do I know when the rugelach are perfectly baked?

Look for a golden color and a firm, slightly crisp exterior. The aroma will be irresistible, and the bottoms should be lightly browned but not burnt. Every oven’s a little different, so check at 25 minutes and add a few minutes more if needed.

Final Thoughts

Baking Honey, Cinnamon and Walnut Rugelach (Rogaliki) is pure kitchen magic—simple ingredients, comforting flavors, and a process that invites you to slow down and savor every step. Whether you’re sharing with loved ones or sneaking a few just for yourself, this recipe is guaranteed to bring joy to your table. Give them a try and let rugelach become a favorite in your own home!

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