Russian Rugelach i.e. Mom’s famous Rogaliki
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Blackcurrant Rugelach; it doesn’t get any better than this folks. My mom whips these up all the time; family dinners, church potlucks, parties, just for the heck of it. Making Rogaliki (Rugelach) was one of those things that seemed intimidating until I asked my mom how she does it. Happy News! They are really simple and quick to make! You don’t even have to wait for butter to soften; you melt it. Score!
I love these flaky, soft and perfect little Russian pastries. You can use any kind of preserves for the filling; Mom makes her own blackcurrant preserves and oh goodness if I could just let you lick the spoon (keep in mind I’ve probably licked it first).
There is a secret to making these; it’s the Canadian flour. Trust me. I tried twice with regular unbleached all-purpose and both attempts were sub-par. The Canadian flour makes them soft instead of cookie-like. I finally bit the bullet and bought 44 lbs of the stuff.
Everyone keeps saying it makes everything better! In this case, it proved to be true. I wonder if better for bread flour would have the same effect since they have a similar protein content?
Ingredients for Rugelach:
2 sticks unsalted butter (113g each), melted (not hot)
1 cup warm milk (1% or 2% milk will work)
4 cups CANADIAN all-purpose flour *measured correctly
3/4 Tbsp active dry yeast (Red Star Brand)
Sugar
Black current preserves OR your favorite preserves (raspberry, blackberry, etc).
Here’s the Canadian flour that we purchased at Cash & Carry. It’s wasn’t as pricey as I thought it would be.
How to Make the Best Russian Rugelasch/Rogaliki:
Preheat Oven to 360°F. (That’s right; 360°).
1. Melt your butter over low heat. Once it’s melted, transfer it to the bowl of your electric mixer. You want it to be warm, not hot.
2. In the bowl of an electric mixer using the whisk attachment on medium speed, combine 2 sticks of melted butter & 1 cup warm milk (I heated the milk in the micro for 45 seconds).

4. Switch to the paddle attachment and add flour mixture to the milk/butter mixture about 1/2 cup at a time and mix until it is an even consistency and no longer sticking to the walls of the bowl, scraping down the bowl as necessary. It only takes 3-5 minutes to get the flour mixed well. The dough should be soft and won’t stick to your hands.

5. Divide the dough into five even portions and cover them loosely on the counter with some plastic wrap until you are ready to use them.

6. On a smooth non-stick surface, roll a portion of the dough out into about a 11-inch circle. No need to flour the surface if it’s a good, smooth cutting board.

7. Sprinkle the top of the dough with sugar (this is important not to miss since the dough doesn’t have any sugar in it. And you wouldn’t want to disappoint your sweet tooth. I put this step in bold because I’ve missed it before.

8. Cut 6 strips through the center to make 12 cute ‘lil triangles. Add about a marble size amount of your favorite preserves to the center of the wide part of the triangles. I recommend using preserves instead of jam; you don’t want the filling to be too juicy and leak out.
Mom says the fastest way to apply the preserves is to fill a teaspoon and push off about a pea size amount onto each triangle. I haven’t discovered an easier way, but if you know, please share! Anyways, start rolling your rugelach toward the center. Push down the edges slightly after the first roll so the jam is less likely to sneak out.

9. Place the rolled rogaliki onto the prepared baking sheet with the end part facing down. Space them about 1/2 – inches apart. My mom has a fantastic baking sheet that fits all of these rogaliki. I need one! But it is ok to bake in 2 batches.

10. Let them rise in a warm oven (100˚F for 30-45 minutes). Or let them rise in a warm room till they are about 50% larger (could take as long as 2 hours or more at room temp).

11. Bake at 360°F for 20 minutes or until golden. Transfer to a bowl while they are still hot and sprinkle each layer generously with powdered sugar.


Russian Rugelach, Rogaliki

Ingredients
- 2 sticks unsalted butter, melted (not hot)
- 1 cup warm milk, 1% or 2% milk will work
- 4 cups CANADIAN all-purpose flour
- 3/4 tbsp active dry yeast
- Black current preserves
Instructions
Preheat Oven to 360°F
- Melt your butter over low heat. Once it's melted, transfer it to the bowl of your electric mixer. You want it to be warm, not hot.
- In the bowl of an electric mixer using the whisk attachment on medium speed, combine 2 sticks of melted butter & 1 cup warm milk.
- In a medium bowl, mix together the 4 cups flour and 3/4 tbsp yeast. Switch to the paddle attachment and add flour mixture to the milk/butter mixture about 1/2 cup at a time, and mix until it is an even consistency and no longer sticking to the walls of the bowl, scraping down the bowl as necessary. It only takes 3-5 minutes to get the flour mixed well. The dough should be soft and won't stick to your hands.
- Divide the dough into five even portions and cover them loosely on the counter with some plastic wrap until you are ready to use them.
- On a smooth non-stick surface, roll a portion of the dough out into about a 11-inch circle. No need to flour the surface if it's a good, smooth cutting board.
- Sprinkle the top of the dough with sugar and cut 6 strips through the center to make 12 triangles.
- Add about a marble size amount of your favorite preserves to the center of the wide part of the triangles. Anyways, start rolling your rugelach toward the center. Push down the edges slightly after the first roll so the jam is less likely to sneak out.
- Place the rolled rogaliki onto the prepared baking sheet with the end part facing down. Space them about 1/2 - inches apart.
- Let them rise in a warm oven (100 degrees for 30-45 minutes). Or let them rise in a warm room till they are about 50% larger (could take as long as 2 hours or more at room temp). Bake at 360° F for 20 minutes or until golden. Transfer to a bowl while they are still hot and sprinkle each layer generously with powdered sugar.
Hi Natasha Do you put egg wash on rogaliki please as they look very delicious would like to make some using different brand flour
Hi Jasia! No, I usually do not egg wash them but you definitely can. Some of my readers do this and add sanding sugar right before baking.
Hi Natasha,
How is Canadian flour different from American? I’m Canadian and I realize our flour seems to be very elastic and strong. Maybe from the harsh winters haha. What are the differences? TIA
Hi Meaghan, I would recommend a Google search on it. But we use All-purpose flour for many of our recipes, but since Canadian flour is more elastic and strong, it’s great for bread.
Hi Natasha,
I think I saw on your website something similar but with nutella. But now I can’t find it. Did you have a recipe for rolled nutella cookies? Could you share it please? Thank you!
Hi Inna, if you type in “nutella” into the search bar, you will see all our nutella recipes. You can also search our recipe index by clicking RECIPES at the top where we have an index by ingredient.
Hi Inna, are you possibly referring to these cookies?
Russian Rugelach and Walnut Rugelach seem to have the same ingredients but the Russian one uses Canadian flour while the Walnut uses all purpose flour…all the other ingredients are the same except for the fillings…..any reason why?
Hi Priscilla, I wanted to put out a version that doesn’t require a special flour for best results since I had so many questions about it. Also, you asked about King Arthur flour and yes that should work fine.
I use a empty white bottle that I bought in target Walmart or Marshall’s like for mustard or ketchup make the hole a little bigger and put my apricot jam in it and just squeeze out it works great
Thank you so much for sharing that with me, Orysia!
I was wondering if you could freeze these?
I haven’t tried freezing these because they always get eaten within a couple of days, but I think it’s worth a try. I would put the powdered sugar on after they are thawed or it might get gummy after the freezer.
I’m back with another comment to say thank you for this recipe.
Just wanted to report that I tried rolling out the circles, separating them with parchment paper and then freezing.
It took about an hour to thaw the separated circles at room temp (I wasn’t in a rush, could have been less). I then rolled the circle out again a little, sliced as per recipe and, once filled and rolled, let them rise 20 min at 100°F, baked for 15 min (that’s all they needed!)
The result was AWESOME. I actually think even better! Which makes me overjoyed because I plan to bake a few hundred of these for an event and didn’t want the freshly baked texture to be compromised.
Oh, and I once again added some sugar to the hot butter rather than sprinkling after. And no dousing in powdered sugar here, I like them just sweet enough. And filled with chocolate chips this time… perfection!
THANKS, Natasha. God bless you and yours!
Thank you so much for those results & feedback, Mariya!! That’s so great!
am i able to make the dough the day before?
Hi Anna, because this dough is so simple and doesn’t require any rising time, we usually just make it and bake the rugelach. I don’t see any problems with refrigerating the dough covered, just let it come back to room temperature and puff up before using the next day.
I have made these twice and both times they turned out differently. My oven does not drop lower than 170* I read your comment where you said you stick a wooden spoon in the door and turn off the oven after it preheats. Now when you turn off the oven, do you still leave the wooden spoon in the door until they are double in size and then take the Rogaliki out and preheat oven to 360*?
Thanks 🙂
Hi Mary, yes I still leave the spoon in the door since the heating elements can still be giving off significant amounts of heat even after they are turned off. As the oven cools down some, you can remove the spoon. Once they have risen, I take them out of the oven and then preheat the oven fully for the baking.
Thank you so much! Will be baking them for Thanksgiving have a blessed Thanksgiving;)
I hope you love this recipe, Mary! Thank you for the great review!
hi natasha…my family background is from poland…so our ruggies are a bit different. my dough is made with butter and cream cheese…just a little note for those who might have missed the sugar on the dough…when i make mine i always use and egg wash on the top and sprinkle with sanding sugar just before baking instead.
Thank you so much for sharing that with me, Frances!
Hi, Natasha what happens if you accidentally skipped the step with the sugar.
Hi Victoria, I’ve done that before :-O and the cookies won’t be very sweet. They are still edible and good if you douse them in powdered sugar. I would roll in powdered sugar until they are fully coated to compensate for the more savory interior.
Hi Natasha, how long do these last?
Hi Anna. ours disappear within a few days at our house so I haven’t stored that any longer.
Hi Natasha! I made these a while ago and they were good. Next time I’ll use fresh jam instead of canned, I think it would taste better. My favorite part was rolling each one up 🙂 Thanks for the recipe <3
You’re welcome! I’m so happy you enjoyed it
Hi Natasha. Is there a way to make these dairy free? Thanks in advance 😊
This should still work well with water, Almond or Coconut milk is a wonderful substitute for Dairy milk as well.
Is it possible to use puff pastry in place of the dough portion of the recipe?
Hi Bob. I honestly have not tried that. But it may work, you you try that please let me know how you like it!
Hi Natasha. Thanks for this great recipe. I made these with frozen/ defrosted cranberries and they are amazing. You should give it a try!
Thanks for the tip Diana! I’m so glad you enjoyed it! & Thank you for the wonderful review!
For the first time, I am trying the Rogaliki and I don’t know if I should put egg wash on them, but it doesn’t look like you did.
Hi Angela, We did not cover them in egg wash 🙂
Hi Natasha
I will be using my Kitchenaid for the first time with this recipe. When you add the flour to the butter mixture do you change the whisk attachment to the paddle attachment since the mixture will thicken quite a bit?
Hi Alicja, I can’t believe I missed that step! Yes definitely switch to the paddle attachment before adding the flour. Thank you so much for pointing that out. I have updated the recipe.
Great recipe, thank you. One note, if Rugelach are Russian then I am a Chinese Emperor.
Hi Anshel, they are called by a different name in Russian; rogaliki and made slightly differently but most people know them as “rugelach,” so yes, this is the Russian/Ukrainian version.
Anshel:
I am half-Romanian and half-Ukrainian living in Canada. Both sides of my family make these paistries and they have local names. To my knowledge, these paistries exist throughout Eastern Europe and Russia and each culture has their own twist on them. Sometimes it is the filling, sometimes it is about the dough ( my grandma insisted that “cornisori”, i. e. The Romanian version, must use lard in the dough. In reality, everyon’s got theiropinion!)
Please don’t be offended, many dishes are common to many cultures, especially in Europe where there was so much cross-cultural interaction.
Anshel:
I am half-Romanian and half-Ukrainian living in Canada. Both sides of my family make these paistries and they have local names. To my knowledge, these paistries exist throughout Eastern Europe and Russia and each culture has their own twist on them. Sometimes it is the filling, sometimes it is about the dough ( my grandma insisted that “cornisori”, i. e. The Romanian version, must use lard in the dough. In reality, everyone’s got their opinion!)
Please don’t be offended, many dishes are common to many cultures, especially in Europe where there was so much cross-cultural interaction.
Hi Natasha,
Incredible recipe that even I was able to bake a honest to goodness delicious rogaliki. I like how you can control the sweetness and how simple the ingredients. One question about sour cream, I see on many other recipes. What is the difference in taste? Thanks!
I’m so glad it was a success for you!! Thank you for the great review! We have always made these without sour cream and used milk instead so I’m not sure hot that would affect the overall consistency and flavor of the rugelach. We love the consistency and final product without the sour cream so have never thought to substitute. My Mom has made them this way ever since I can remember 🙂
Natasha so I made the dough as the derections say but my yeast didn’t mix into the dough. I’m dumbfounded don’t understand what I did wrong. U could literally see it in the dough tiny specks of yeast.
Huh, that is interesting and odd. What kind and what brand of yeast did you use? Was it fresh? How did the overall rugelach come out after it was baked? Did it rise properly?
hi. can i use any kind of flour?
Hi Alina, please see the second paragraph at the top for my notes on flour 🙂
Hi Natasha I’m planning on making those. And I was wondering will cherry filling work as well? The cherry filling that is being used for pies. I made those 2 days ago with shredded apples and honey. It tasted great especially the dough.
Hi Vicki, cherries are tough because you would probably only fit 1 cherry in each one before it was leaking out. You don’t want to overfill these because they are fairly small. I do have an excellent cherry recipe I could recommend to you and I think the cherry pie filing would work great for these (or fresh or frozen/thawed cherries).
Hi Natasha , I made these today and I’m just wondering are they supposed to be more soft like pastry or more like a dry cookie . Mine are more like a cookie , kinda hard
Hi Mira, they are somewhere in between; they aren’t cake soft and neither are they supposed to be hard. I wonder if maybe you used too much flour or baked them too long – they should be barely changing color when you pull them out of the oven. Also, what kind of flour did you use?
Hi Natasha! Any idea of store-bought preserves to use that shouldn’t leak out during baking?
Hi Yelena, look for thick preserves – definitely nothing loose and the best way to keep it from leaking out is not to overfill with preserves (it really only needs a little bit) and slightly push down the edges as you can see I’ve done in step 7 after folding the first bit of dough over the preserves.
I used organic strawberry preserves from Trader Joe’s. Surprisingly didn’t leak out! Thank you so much for your detailed reply.
Natasha, do you know how to get these to turn out soft rather than on the crunchy side?
Hi Irina, the type of flour you use with these makes all the difference. I’ve tested out so many different kinds and the Canadian one has just the right amount of gluten to make them work best. Also, even if you are using all-purpose American flour, bake them just until they are lightly golden. Overbaking can dry them out. They should normally be a soft cookie 🙂
Hi, I was just wondering how long do these keep for?
Hi Lisa, we haven’t tested the limits with these since they always get eaten within a couple of days. They are best and softest within the first couple of days, but I think they would be fine for 4 or 5 days.
I want to make these today (Saturday) and bring them to church tomorrow (Sunday). How should I store them until then? Thanks!
Let them come to room temp then dust generously with powdered sugar. Place in a bowl, cover with plastic wrap and keep in a cool dry place (room temp, away from humidity) until ready to serve the next day.
Thanks! The directions said to sprinkle with powdered sugar while they are still hot, or maybe I misunderstood.. Is it ok that I did that?
HI Anzhela, the powdered sugar sticks much better to the cookies if you put it on right away, but don’t put a cover over the cookies while still warm with the powdered sugar or it will turn sticky.
Thanks!
Hello Natasha
Thank you for these great recipes!
I was wondering if we can fill this dough with cheese or chocolate
Thank you
Hi Carla, I think it would be really good with chocolate and possibly cheese although I haven’t tried with cheese and if you’re making them savory, you probably want to omit the sugar.
Just made these using special biscuit/pastry flour and turned out beautiful. I did 2 batches and 1 was coated in powdered sugar and second was with a lemon glaze. The glaze really lifted the flavour. Only improvement I would make for next time would be trying to put more jam in the rogaliki.
Thank you for sharing your great review!
Hi Natasha,
I live in Australia. What flour would you recommend I use?
Hi Alicja, I wish I had a good answer for you but I don’t know how your flour compares. I think I’ll give this recipe a few more experiments with more different kinds of flour. I’m hoping to find something as good as Canadian and something that is more accessible!
Natasha, what is CANADIAN all-purpose flour? how is it different from American all-purpose flour? where do you buy your flower?
Thank you,
Svetlana
Hi Svetlana, Canadian flour is just flour made in Canada. It is sold in Cash and Carry and Winco and some European markets. From what I know, Canadian flour has a higher gluten content and therefore performs better in baking. I hate using specialty products and don’t use them unless we’ve tried other options and found that nothing else works better. In this case, that is definitely true. Some Walmarts even carry it but it varies by location: http://www.walmart.ca/en/ip/five-roses-never-bleached-all-purpose-flour/6000016945063
Very good and easy recepie. Thanks
I’m so happy you enjoyed that. Thank you for sharing that with us!
I think 5 stars is not enough! I want to put 10⭐️⭐️⭐️⭐️⭐️
I absolutely loved it!! This recipe is so easy!! Thank you thank you thank you!! My favorite!!😋😋
Diana, that’s just awesome!! Thank you for sharing your wonderful review 😁
I know sounds stupid but 2 sticks small or big?
Diana, recipe uses two small sticks of butter (113g each). I also updated the recipe. I hope you love them 😀
Ok. Thank you so much:)
I made these rogaliki today, turned out pretty yummy. I will save this recipe for sure. Very easy and fast to make. Thank you!
I’m so happy you enjoyed my Mom’s recipe :). Thanks Lena!
Hello Natasha! Your website is very inspiring. I never had time to do much outside of my full-time job in a corporate world. I just recently left my job to take care of my twin girls. I recently found your food blog and have to say it’s very impressive. I tried rogaliki recipe today. It’s a very easy recipe. I yeild about 50 rogaliki not 60. Perhaps mine are bigger. I will send you a pic. What else can you make out of this dough? I never though you could make a full -time career out of a blog. Wish you all the best! Good job!
I’m so happy you find my site inspiring. Thank you! 🙂 Did you cut less triangles with each round or make less balls of dough? It’s very likely yours were a little larger if you got 50, but as long as you loved them, it doesn’t really matter 🙂
Natasha…do you think I can try making these with pie dough??? Is it similar to the dough in your recipe. Just trying to find a shortcut:)))
It probably won’t work with pie dough – they are very different than pie dough. Have you tried making this dough? It’s actually pretty simple to make and work with. I think pie dough would be more difficult to make and roll out. I hope you love it 🙂 I can’t really think of a good substitute for the dough.
Hi Natasha..two questions, I am from Vancouver, Canada and we have traditional yeast that needs to be proofed and instant yeast that can be added to dry ingredients. Which yeast should I use? Also, can I freeze these and then add the powdered sugar when I want to serve them?
I am Ukrainian and love your recipes. I hope all is going well with the new baby.
Thank you Gloria :). Our baby girl is so sweet and we are just enjoying every moment with her :). Use the traditional yeast that needs to be proofed. I use the traditional one in all of my recipes. I haven’t tried freezing these because they always get eaten within a couple of days, but I think it’s worth a try. I would put the powdered sugar on after they are thawed or it might get gummy after the freezer.
Hi, I just made these rugelach yesterday and they taste divine. I was able to find some nice flour from shepherdsgrain.com at my local Cash and Carry store. I now have 50’# of it,but I will sell it to friends.In the recipe, it says to put 4 C. flour in a med. bowl with the yeast. Then it says to add 4 C. flour in and I did not add 4 C. flour to make it 8 C. flour.That’s what it sounds like needs to be done though. I just made it with 4 C. flour. Is it just the wording that makes it sound like 8 C. flour total? I used almond milk instead because I don’t have reg. milk at my house. I wasn’t sure if the casein in milk is needed, so I sprinkled a little dried milk into it in case. The walnut filling I used was:
1/2 lb. finely ground walnuts
1/2 C.white sugar
1/2 C. brown sugar
1/4 C. boiled milk of your choice(I used almond)
1/8 C. melted butter
Mix all together for a nice filling
You’re right, that wasn’t written very clearly. I have updated the recipe to fix it. It is only 4 cups flour. Thank you so much for sharing your nut filling! I’ll have to try that 🙂
Hi Natasha thanks for the wonderful recipe and illustrations. You had asked for an easier technique to fill jam. I just put mine in a zip lock bag and cut the corner and squeeze out as I need it. You can also use a pastry bag too but I don’t always have those laying around. I actually use this technique for the meat filling when I make pelmeni.
That is brilliant! I love the idea of using a ziploc bag for these and for pelmeni! That’s so much cleaner. Thanks for sharing your great tip!
These look wonderful, funny that I found your site from Pinterest. My oldest daughter and I were speaking aboutRussian food. I’m part Russian from my Mom side. Andbecausemy mom married and changed religions I feel I lost on a lot of heritage so I don’t know how to cook a lot of Russian food. So I’m glad to find this recipe can’t wait to try it. Thanks for sharing with love Janice
Welcome to the site Janice, I hope that you’ll find many new favorites :).
i also am half rusian on my fathers side my grandfather was an archbishop in the russian church many years ago i have pic of him in his robes ,i am 83 and still like finding new recipes. and like you i dont have any russian recipes .i do have a recipe similar to this one with a nut filling not russian as far as i know i am half russian and half italian
Hi Natasha!
I was reading through some of the comments here and just had to research to find the next best equivalent to Canadian flour. Apparently bread flour because both have about 13% gluten content. Have you tried that way? I will be teaching my high school classes tomorrow and that was the best alternative I could order through Sysco. Hoping for the best! Btw, congrats on a healthy delivery 🙂 I love following you on IG.
Thank you Inna :). I actually haven’t tested this recipe with bread flour but I am so curious. If you try it, do let me know how it works out.
Natasha there is no salt in this recipe, i thought may be salted butter will work, i felt like they definitely need salt?
Ana, you can add a pinch of salt, it wouldn’t hurt. But neither me or my mom have used it in this recipe.
Hi Natasha, I’m hoping to make these later today but all out of preserves. Will a poppy seed filling work instead? Without getting too dry?
Yes, a poppy seed filling should work just fine. I do like the tiny bit of tang that preserves add though, but poppyseed filling would taste great too.
Yes, a poppy seed filling should work just fine. I do like the tiny bit of tang that preserves add though, but poppyseed filling would taste great too.
Hi Natasha,
Do u think I can make these with dulce de lache?
I haven’t tried that but I think it would work. I like using some kind of thick jam because it adds a little tartness to the cookies.
I come from a german/ukrainian background, love baking. Saw your recipe tried it, followed it to a tea. Unfortunately was very disappointed. I think the yeast should of been proofed first. As I was rolling the saw all the yeast , it did not dissolve.. Milk was warm/butter. Did not rise.tell me please what I was doing wrong. Want to try them again.
Was your yeast fresh? Also, was it regular yeast or instant yeast? I’ve never had to proof the yeast and have made these countless times so I don’t know what else it could have been? Did you let them rise after you rolled them in a warm room or in a 100 degree oven?
Hi Natasha can I ise all purpose flour?
Hi Sofiya, make sure to read the second paragraph at the top about using various kinds of flour. It would work, but they wouldn’t be as good. I’ve tested different flours.
I was looking for rogaliki recipe and want to give these a try. So before I add flour, do I need to change my whisk attachment for a dough attachment or mix the dough with hands? Thanks 🙂
Yes, sorry I missed that in the instructions. You’ll need to switch to the dough hook. You can also mix it in by hand since it doesn’t take long 🙂
Made these rogaliki yeasterday with cake flour (I just had to adjust flour amount). Turned out great! I had 6 of them with a glass of ice cold milk at 11 pm! Yes, they are THAT good!
Thank you for the good report Galina :). We just had some yesterday at mom’s house, I never get tired of eating them :).
These were amazing straight out of the oven!
I have tried these a few times over the years of following your blog (since 2013). Yes, the yeast granules (traditional and bread machine kind) also show up in my dough when rolling. Once they are allowed to rise long enough it usually doesn’t, though.
I have “hacked” this recipe a bit into a one-pot recipe (yay, less dishes!)
I use a large soup pot on the stove to melt the butter, take it off the heat and add cold milk. Then I’ll just add in 1 cup of flour and 1/2 tsp yeast at a time and stir; repeat until all added. And then mix until it’s all smooth, as per the recipe.
I also added some powdered sugar to the dough (maybe 2/3 cup) because I just get too distracted to remember the sprinkling afterwards.
Thanks for the great recipe, Natasha and family!
Thank you so much for sharing that with me, Mariya!
What’s the reason the recipe requires “Canadian” flour? How is it different from regular flour?
I’ve tested with all purpose and Canadian and the Canadian yielded much nicer results. I think it has to do with a higher gluten and protein content. You might have better results with Better for bread flour if you don’t have access to Canadian.
Love all of your recipes ,but would it be possible to have the ingredients in grams too please?
Thanks xxxx
I don’t have anything to convert that easily. I’ll keep it in mind if I come across a good tool for that.
Hi Natasha,
I am unable to find any Canadian flour where I live. We don’t have a Sam’s Club and I can’t find any in the stores… Do you have a suitable substitute flour? Thanks. 🙂
I have tried it with all-purpose flour and it just isn’t the same texture. It will still work, but it won’t be quite the same texture. I would say to just get the best quality flour you can if you aren’t able to find Canadian. Let me know what you end up trying! 🙂
Has anyone tried to make this with Gluten-Free flour? I usually use a rice flour for my pies but I usually don’t make the crust.
I haven’t tried. Anyone else?
Hi,
I’ve got a question for you about this whole CANADIAN flour business as I see it quite often in your recipes.
I happen to live in Canada and I’ve never really seen flour being sold here that specifically states that it’s Canadian. Do you think all flour that I see in the stores here is Canadian? How could I tell?
Thanks,
Julie.
Hi Julie. It won’t specifically say “Canadian” but it will say made in Canada. I have a friend who travels to Canada and buys tons of flour (she’s a baker). Your flour is just the best!
hey Natasha. can I freeze the dough?
To be honest, I haven’t tried freezing the dough so I can’t really recommend it. I’ve always just made them and ate them 😉
Just made rogalah, it’s good. This is the first recepie that worked for me. I could not find Canadian floor so made it with cake floor, like I sad really good and easy. Thank you.
You are welcome Natasha, good job :).
Hi Natasha
Was wondering if I could make these 2 days ahead of my event? If so how can I keep them fresh and where? Thank you
You can keep them in a large bowl and cover with plastic wrap, just make sure they are fully cooled to room temp before covering them. We took these on a 4 day camping trip and they lasted the whole trip 🙂
I love all the attention Canadian flour is getting here. We do have lovely flour. As mentioned, Five Roses is a good brand but also Robin Hood or Elison Mills. I believe Five Roses has a little citric acid added to it which makes things rise higher. My cousin even makes her pastry crust with Five Roses 100% whole wheat and says it works beautifully. I was recently in France and read the same rave reviews in a cooking magazine. Thanks for this recipe. I have never made Rugelach with a yeast dough, always more like a cookie so I am anxious to try.
With Canadian flour, these seriously are the BEST! They are soft and flaky at the same time. When I tried with all-purpose, it turned out more cookie-like, but Canadian worked so much better.
Made those last night. They are so light and crunchy. You’re right about Canadian flour. My mom bakes a lot, and she uses that flour all the time. Lucky in WA we have cash and carry, winco and russian stores. Most time russian stores are overpriced, so we buy at the other stores.
Personally I don’t care about flour being bleached, as long as my baking turns out good. I don’t think I’d be happier going through life trying to find everything organic, and healthy, no colors added etc. We just are wiser shoppers and get good quality products. I just do my own cooking and baking most of the time, and not have frozen, or boxed dinners, that’s good enough for me.
I’d have to agree with you there. It’s always best to do your own cooking and baking. It’s amazing what kind of junk they add to store-bought baked goods (even bread!). I still use the Canadian flour which is always bleached. It just works best for specific recipes. If it calls for regular all-purpose flour, It’s easy enough to buy the unbleached. I don’t get to crazy about those things either, but I have been trying to make healthier choices in general and be more aware of the things I buy (some things just aren’t real food anymore!).
Made these twice! Both times they were delicious!
I’m so glad you enjoyed the recipe 🙂 Thanks for sharing that with me!
I love this recipe…I’v made it twice now and there is nothing left after each event. I don’t have the canadian flour and used regular all purpose and they are still so good. Also tried using canned cherries( drained)as filling and sprinkled a lot of sugar so wouldn’t be sour and it was so delicious 🙂 Thank You Natasha for your awesome step by step directions and delicious recipes. Anytime i want to try something new i come to your site. Thank you for inspiring me to bake and cook 🙂 May God Bless you and your Family.
Mariana, thank you and God bless you and your family!! I’m so glad you find the site useful and that you loved the recipe. If you come across the Canadian flour, try it! if you loved these, you’ll really really really love it with flour made in Canada. I think it’s because it has a higher gluten level so it’s softer. It blesses me to know that you enjoy the blog 🙂
Hi Natasha,
Is this the right flour?
http://www.amazon.com/Five-Roses-Purpose-Flour-20kg/dp/B000LQJ5ZE/ref=sr_1_2?ie=UTF8&qid=1365905970&sr=8-2&keywords=canadian+flour
Yep! Any flour made in Canada will work great.
Hi Natasha! I really want to find a kind of same rogaliki but with pesochnoe testo, if u find it or have it plz share with us!!! I love ur website!!! God bless u and family!! Thank for sharing!!!
skawute powalysta, a mowna eti rogaliku z tvorogom delat’?
Personally I won’t use tvorog, just because they will be too small to fit it. You can try cutting them in to larger slices and see if that will work.
Thank you, these turned out delish! Two questions.. How do you make the preserves? And you mix the milk & butter with the mixer, but when adding in the flour you use your hands, right?
start mixing it in using the whisk and then switch to the dough hook; you can do it by hand; it’s just more work by hand 🙂
Hi, Natasha. I would just like to let you know that I have tried many recipes from your site and they have all been amazing. Thank you so much for sharing these with us!
I am planning on making these soon and I was wondering why you sprinkle the sugar on the dough instead of mixing it right in with it? I guess I’m a little worried they won’t be sweet enough.
It’s the way the original recipe was written; someone must have tested it at some point. It turns out perfect and has ample sweetness especially with the powdered sugar on top 🙂
I made these a couple of days ago and they were delicious. You were right, they are perfectly sweet. I had trouble keeping the preserves from leaking out, but still so yummy. They’re almost gone. Thanks so much!!!
You are welcome Jennifer. Every time my mom makes them, they go fast :).
I made these yesterday with blueberry pie filling and they are so yummy!!!! Thank you for the recipe!!!
So glad you enjoyed it! 🙂 The blueberry sounds so nice!!
Here is wonderful recipe of almost the same rogaliki: http://www.say7.info/cook/recipe/618-Rogaliki-s.html
Thank you for sharing the link Natalia.
It doesn’t matter what kind of all purpose flour u r using to make rogaliki/anything, what is more important that this flour is bleached, so they used bleach while making it. Isn’t it harsh? It’s just an advise, but try to avoid bleached flours…
As to recipe: thanx a lot! I was looking for it for a long time… My mom’s rogaliki from my childhood. Gonna make double recipe cuz my boys (4 of them) will eat them with speed of light.
Good job, Natasha! God bless!
Thank you so much Natasha for your website, I love Rogaliki but never could make them myself. And I just did it and can’t stop eating them!
Good job!! I know exactly how you feel 😉
Hi Natasha.
I’m from Mendoza, Argentina and we used to live in a russian community. My neighbour used to combine both cultures and bake the rugela with quince jam. It was delicious!. I was wondering, do you have a recipe of rugela that the dough is made (among other ingredients) with cream cheese?. Hers had in the dough cream cheese, and I cant find a recipe with that.
Thank u!!!!!!
This is the only one that I have posted. I’ve made one with cream cheese before but it just wasn’t nearly as good. 😉
Hi again…
Thank you for answering, I really appreciate it…
🙂
For cream cheese rugelach try foodnetwork’s yummy recipe http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe/index.html the filing is made with apricot preserves and walnuts..pretty delicious!
I have tried this but I liked my mom’s dough better, however the filling from Ina’s recipe was very good. I’ll have to try combine the two! 🙂
They caught my eye immidiately, but for some reason my dough did not want to stick when i tried to pinch the ends to avoid the preserve to sneak out;(….still came out delicious!!! By any chance, do you have a recipe for another kind of “rogaliki” they’re not from “drozhevoye testo” and they’re smaller – like “palchiki”? It’s very “rassipchatoye” and it’s sooo good but i can’t find the recipe…..and if i will, i will deffinately share it with you:)
The only thing I have like that are the troobochki made with puff pastry, but I’ll ask around; please do share it if you find one first. That would be awesome. Thanks Lana!
Here’s a recipe for “palchiki” my mom makes
4 margarine sticks room temperature (you can try using butter)
1/2 cup sour cream
3 cups of flour
mix everything, roll out dough in a square about 10×10 inches, put preserves all over in thin layer and cut it into little squares about 2×2 each, and then roll each one from one corner to the other, diagonally, bake at 350 degrees on parchment paper so they won’t stick, take out when golden in color, take off the parchment paper while still hot, once cooled dredge in powdered sugar, enjoy!
Oh wow that sounds really good! Does your Mom make them with regular all-purpose flour or Canadian all-purpose? Thanks so much for sharing!
she uses all-purpose flour..but you can experiment with Canadian flour..you just need enough flour for the dough not to be sticky..
I’m making these rogaliki right now! Can’t wait to try ’em:)
I just had some of those yesterday :). Let me know what you think.
These rogaliki are delicious! I made them with poppy seed filling and walnuts, cause I had no jam in my pantry!!!! I like to eat them with a cold glass of milk!!!
P.S. my kids ate probably a dozen!
Poppy seed and walnuts sounds delicious :), I’m glad that you like them.
I’m making them now 🙂 but I have a question when you said 100 degrees to rise. do u mean C or F. I saw 170 it doesnt go lower. I think I should of left them in the room temp.. but they still taste good.
I mean 100 F. My oven is the same way, it doesn’t go lower than 170, so I put a wooden mixing spoon in the oven door to keep it from getting too hot. Also, turn off the oven after it preheats or it will start cooking the rugelach if it’s 170 degrees. It should be just very very warm, not hot.
Hi Natasha!
I love your blog, you’re a talented and awesome, easy to read and follow cook.
I do have a few questions about these Rogaliki.
I don’t have a measuring spoon for 3/4 tbsp. does it have to be exact? And if yes how can I convert into teaspoons?
And do I HAVE to use Canadian flour, or just regular?
Thank you Marina 🙂 I just filled a tbsp 3/4 full; doesn’t have to be exact. I’ve tested regular flour and flour made in Canada and by far the Canadian flour was softer and more like a pastry. Regular flour tastes good too but it turns out more cookie like and tastes more buttery. I would definitely say the Canadian flour is best. Once you try Canadian flour you won’t want to go back. The quality of your baked goods will be better 🙂
Alright Natasha, thanks so much.
Hi Natasha
Just wanted to say thankyou for this great recipe. I have made them several times and they are a big hit. I have a batch in the oven right now. Can’t wait for them to cool down. I’m from Australia and I’m sure we don’t have Canadian flour so I just used regular all purpose flour and they turned out great. thanks for the easy to follow recipe and fabulous photos also. 🙂
You are welcome Sonia. I bet that Australian all purpose flour is as good as Canadian flour 😀
Hi Natasha,
I was wondering, do you know where i’d be able to purchase Canadian flour? I live in San Francisco bay area and i’ve looked at costco and all other grocery stores and they dont have any out here. We don’t have a Winco’s here. I was wondering if you knew if I’d be able to purchase it online and if so where and which one.
Do you have Cash and Carry store near by or Russian stores? They normally carry Canadian flour.
no cash and carry either. But i will check our local russian store, its pretty small so im not sure if they would carry it, but i hope they do
We made pizza dough yesterday with Canadian Flour and it turned out very good.. So I guess I will agree with you about Canadian Flour.. it really does makes things better.
I’m totally sold on it. And I’m a little torn because I know not everyone uses it, but so far all my recipes with Canadian flour just taste better.
Natasha, thank you soooo much for this recipe. It is melting in the mouth and tastes awesome. You are a blessing from heaven ))
You’re so sweet 🙂 thank you so much! I’m so happy you loved the recipe.
I wanna try making these today. But I have makova pasta as a filling. It is pretty sweet to taste. Should I still sprinkle with sugar before putting the filling on the dough?
Yes I would still sprinkle lightly with sugar since there is no sugar in the dough itself. Just do a light sprinkling. I did forget once when making it with jam and I had to use loads of powdered sugar for it to taste sweet.
How big are your sticks of butter? I buy the ones from Sam’s and they are 450 grams each, and with that size 2 sticks seems a little too much.
One box of butter is 1 lb so two sticks would be 1/2 lb. Hope that helps
I love these!!! My Mom used to make these a lot when we were kids filled with apricot preserves. Can’t wait to try these with black currant though as I actually have some homemade in my fridge 🙂 I try not to use bleached flour as from what I read it’s bleached with chemicals. Have you looked into this brand to see what their bleaching process is? I was going to try making it with King Arthur cake flour.
No I haven’t but thy is a very good point! Is that King Arthur brand good? I haven’t tried it.
Check out their website. You will love it! I like everything they sell.
I never thought to use blackcurrant for rugelach. My Czech grandma always used apricot flavorings, but I think I want to try your version!
Thanks for sharing!
Apricots would probably be fantastic as well.
hi Natasha, i am confused on proportions of flour. Do you need 4 cups all together, or 4c and 3 3/4 of a cup.
Oh Thanks for spotting that! It’s 4 cups all together. I will fix that :-O
thank you, i will be making those tonight 🙂
One word – AMAZING! My kids loved them. They were so fun to make together. Thank you for sharing.
That’s awesome! I’m glad you enjoyed making them together 🙂
I’ve never left my rogaliki out to rise extra 30 mins-2 hours, but it seems like common sense now if ya want them fluffy lolvwill def try your recipe, since mine requires refrigeration which can b time consuming
Yes it definitely helps and they seem softer if you let them rise before baking.
Sorry about all the typos! Rocking baby to sleep while texting with one hand 🙂
Hi Natasha,
I am putting my baby to sleep right now and gonna go make these! They look wonderful! Reminds me of my childhood 🙂
Quick question, do you think the Cabadian flour is good for all pastry and cakes? It seems like most people are raving how amazing it is so i wider if it will make good cakes too?
That’s what u keep hearing too. Slowly but surely I will remake all my cakes with Canadian flour. The measurements might vary slightly.
Natasha, I love your blog! I am on here daily. I just don’t leave comments behind. I love reading your paragraphs before the recipe. (That’s the fun part) and than comes the yummy stuff! Keep up the great job!
Thank you so much! You’re the third person this week that’s mentioned they like the text portion; It’s nice to know that gets read. 🙂 I guess I better work on my humor skills.
As soon as I go buy this flour I will make these. Can’t wait!
These look so good! I’m looking forward to trying them out.
Enjoy!
Natasha, these are so yummy. I love blackcurrants, I remember in Estonia we had a huge ogorod and i just picked em and enjoyed it. Now 25 years in America only few times I’ve seen em here. About Canadian flour its the BEST!!! I bake with it for many years; it makes everything more fluffy.
http://leascooking.blogspot.com
That’s what I keep hearing and I finally gave in 🙂
gonna try thanks Natasha
shoot i just had some and now want some more….pays to live with the parents 🙂
Tanya you are so spoiled!
Natasha thanks for sharing this recipe…..my Mom use to make these all the time when we were growing up. Just last week my husband bought a few jars of Blackberry jam that were from Turkey and his hometown so now I have a use for them instead of just on toast.
Thanks for the plug for Canadian flour…all my life we use Five Roses flour, it’s because of all the good wheat that we have here in Canada because of the first Ukrainian settlers who brought seeds with them from the Ukraine when they settled over a century ago.
………thanks again for one of your great recipes and photos.
That is so good to know! I appreciate Canadian flour even more!
Hi Natasha
Thank you for the recipe. I don’t come from a family of bakers but I remember eating Rugelah as a child in Brooklyn. I think the Bakeries also made apricot filled Rugelah. About the flour…I live now in Kansas where they also grow the Russian Wheat. The local mill (Hudson Cream) make nice soft flour. I may try the local flour and hope I maintain the authenticity of your recipe.
Thank you again
Heidi
You are welcome Heidi, let me know how they will turn out 🙂
Where can I get some of that blackberry jam? Sounds wonderful!
hi Natasha….you were asking about that Blackberry jam, well I’m not sure where you live….. but if you go to any Middle Eastern store or a Turkish store if you have, they have the best Jams and preserves.I always look to see if it is made in Turkey, they have the best and tatses like the real fruit jams.
Thank you!
Natasha, love your little comment about giving us a lick (“keep in mind i probably licked it first”).. it made me bust out laughing.. anyways, that recipe looks easy and yummy.. cant wait to try it out.. on a side note, i use almond milk all the time for pancakes and it works just as well 🙂
I kept having to get new spoons because I couldn’t resist licking them. Haha! That’s good to know about the almond milk. Thanks darling!
Thank you so much Natasha. I will stop by Sam’s club this weekend to get it. Thanks again.
My MIL makes these using Pillsbury Crescent (butter flake) dough found in the refrigerated section of the store. I don’t know how yours taste, but her results are pretty good, not to mention super easy to whip up if you’ve got unexpected company, since the dough is all ready to use.
That stuff is handy! I’ve used that dough stuffed with a chicken mix but not for rugelach. Anyway this dough is amazingly easy to make too and i love easy! I always thought they were time consuming until I made them myself.
4. Divide the dough into five even portions and cover them loosely on the counter with some plastic wrap until you are ready to use them.
How long do you wait before you use them? Is it matter of minutes or hours?! 🙂
can’t wait to try these!
Make them right away. There’s no waiting. Just make them one after another. The only time you have to wait is when the rugelach is all rolled and made and they are rising.
I think I will make these with my 9 year old, she is on summer break and loves helping me in the kitchen. They look so cute, can’t wait to make them. I always have raspberry preserves in my fridge, so that’s what I will use. And I love that you don’t need eggs for this I always run out of them (my kids love eggs and bacon in the morning, my hubby too 🙂 And about flour I buy mine at Sam’s Club it’s 25 lbs and 8 or 9 dollars. I bake alot of bread and cakes and it always comes out great. I’m not sure what brand it is but they only have one in either 25 or 50 lbs bags.
Yes these are fun for kids to make because they are easy to roll. That makes me wish we had a Sam’s Club around, but thank you for sharing. That’s great to know! Someone else asked about where to buy it.
I buy this flour at Russian stores it Does makes a big difference in all the baking dishes, also I heard that Winco sells it too they have big bags too in the section of bulk foods. I wanted to ask you Natasha how and where do you store it.
I use a large plastic lidded container (the large animal cracker tubs work well too) and I just transfer to the small container and keep the rest in the laundry room. 🙂 Maybe eventually I’ll buy a cute jar to hold the flour. I’ve never seen it at Winco, but I’ll definitely scope the place out next time I’m there. Thank you so much!
Hello,
I was wondering if I could use something instead of milk.. due to milk allergy..
water?
Hi Masha, that must be rough; are you allergic to dairy? I just asked my Mama and she said it should still work well with water.
No it is my husband so i have to sacrifice for him lol….
And yes he is allergic to dairy so i try to substitute things around and still make food taste good.
Oh how sad 🙁 But he is blessed to have you 🙂
Almond or Coconut milk is a wonderful substitute for Dairy milk. You can buy it in any store nowadays.
Thanks Val! I’ve never tried cooking with that but I sure drank a lot of rice milk for a few months after I had my son because I thought milk was bothering him.
I made them yesterday and they turned pretty good and he really liked it them also.. thank you for all your help.
Sweet! Thank you for letting me know. I’m glad you liked the recipe 🙂
Hi Natasha,
I looked online where I could buy this flour, but I can’t find it. Would you be able to send a link to the place where you bought it from. By the way, they look amazing. can’t wait to make them.
This is what I found in amazon by searching Canadian Flour: FIVE ROSES FLOUR 22lbs BAG
I don’t think the brand is as important. I hear it’s also sold at korean stores. I’ll pick up some cake flour next time I’m at the store and test with that as well. I’m so curious about it since it does produce a softer product. My bag of flour was from Cash and Carry and I believe it is about $15 there for 44 lbs.
Sarah, my wonderful readers have told me that it is also in Winco, Sam’s Club (not at Costco; boo) and Russian stores. I guess it’s more common than I thought. It doesn’t say “Canadian flour” it’s just a product of Canada.
Cash and Carry has canadian flour, cheaper then Winco or any russian store.
That’s where my Mom buys her’s and my last bag was from there!
Thanks for sharing, Natasha.
Тhey are pretty easy to make! Which is nice.
P.S. I like reading the first paragraphs before you start the actual recipe description. They are fun to read 🙂 never miss those )
Thank you! I always wonder if that gets read or not. I enjoy writing it 🙂