Walnut Rugelach Recipe (VIDEO)

My Mother is famous for her Rugelach Recipe! These walnut-cranberry-apricot rugelach cookies are soft, crumbly, flaky, loaded! They always disappear fast! | natashaskitchen.com

These walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)! My Mother is famous for her rugelach recipe (a.k.a. ‘rogaliki’ cookies) and they ALWAYS disappear fast. These walnut rugelach are based on Mom’s classic recipe and filled with a cranberry-apricot and walnut filling.

This recipe is sponsored by our friends at Fisher and these cookies are loaded with crunchy Fisher walnuts making the flavor and texture of the rugelach irresistible.

Watch the how-to video until the end to see 3 generations get in on the taste test – SO FUN! Seeing my Mom and baby girl loving on the cookies just makes my heart sing. I hope you love these rugelach cookies – they are perfect for Mother’s Day or any holiday really, but are easy enough for every day.

Watch How to Make Walnut Rugelach Recipe:

I really want you all to discover this rugelach recipe. It may just become your go-to cookie! We have been loving these cookies for as long as I can remember and Mom makes them for nearly every potluck. She taught me how to make these after all and getting her seal of approval is just the best! I just love that she was in this video.

Happy Mother’s Day Mama – I love you more than words could ever express!

My Mother is famous for her Rugelach Recipe! These walnut-cranberry-apricot rugelach cookies are soft, crumbly, flaky, loaded! They always disappear fast! | natashaskitchen.com

Ingredients for Walnut Rugelach Recipe:

1 cup (226 g) unsalted butter, melted (not hot)
1 cup (8oz) warm milk (2% or whole milk)
4 cups (500 g) all-purpose flour, *measured correctly
3/4 Tbsp active dry yeast

For Rugelach Cookie Filling/ Topping:

10 oz apricot preserves
1 cup Fisher walnuts**
3/4 cup dried cranberries/craisins, (or dried cherries, or raisins)
2 Tbsp granulated sugar
1 tsp ground cinnamon
Powdered sugar to generously dust cookies

My Mother is famous for her Rugelach Recipe! These walnut-cranberry-apricot rugelach cookies are soft, crumbly, flaky, loaded! They always disappear fast! | natashaskitchen.com

**A Big thank you to our friends at Fisher Nuts for sponsoring this recipe! I feel good about buying Fisher nuts for my family because they don’t have preservatives and are non-GMO project verified. You get the nuts and only nuts – it’s as if you had cracked them out of the shell yourself, minus all the effort and mess of course ;). You’ll recognize the right nuts by their blue resealable “Fisher” brand bags.

My Mother is famous for her Rugelach Recipe! These walnut-cranberry-apricot rugelach cookies are soft, crumbly, flaky, loaded! They always disappear fast! | natashaskitchen.com

I wasn’t kidding when I said to lay on the powdered goodness at the end. My kids always go for the ones with the most and I don’t blame them! Mmm… These walnut rugelach cookies are impossibly good!

My Mother is famous for her Rugelach Recipe! These walnut-cranberry-apricot rugelach cookies are soft, crumbly, flaky, loaded! They always disappear fast! | natashaskitchen.com

⬇ Print-Friendly Rugelach Recipe:

Walnut Rugelach Recipe (VIDEO)

4.89 from 27 votes
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
These walnut rugelach are soft, crumbly and flaky. This walnut rugelach recipe is based on Mom's classic recipe and filled with a cranberry-apricot and walnut filling.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Servings: 72 rugelach cookies

Ingredients

Ingredients for Rugelach Cookies:

  • 1 cup 226 g unsalted butter, melted (not hot)
  • 1 cup 8oz warm milk (2% or whole milk)
  • 4 cups 500 g all-purpose flour, measured correctly*
  • 3/4 Tbsp active dry yeast

For Rugelach Cookie Filling/ Topping:

  • 10 oz apricot preserves
  • 1 cup Fisher brand walnuts
  • 3/4 cup dried cranberries/craisins (or dried cherries, or raisins)
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • Powdered sugar to generously dust cookies

Instructions

How to Make Walnut Rugelach Recipe:

  1. In the bowl of a food processor, pulse together 1 cup walnuts, 3/4 cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up.
  2. Melt 1 cup butter over low heat (it should be warm, not hot), and add it to the bowl of your stand mixer fitted with dough hook attachment. Stir in 1 cup warm milk.
  3. In a medium bowl, whisk together 4 cups flour (measured correctly*) and 3/4 Tbsp yeast. With mixer on speed 2, add flour mixture 1/2 cup at a time, letting it incorporate with each addition and scraping down the bowl as needed then continue mixing/kneading the dough another 3-5 mins. Dough should be very soft and won't stick to your hands.
  4. Divide dough into 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. You should not have to flour the work surface. Spread 3 heaping Tablespoons of preserves evenly over the surface then sprinkle the top with 1/3 cup of the nut mixture.
  5. Use a pizza cutter, slice through the circle (just like a pizza), cutting into 12 triangles. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.***
  6. Let cookies rise in a warm oven (no more than 100˚F) for 30-45 minutes or until noticeably puffed and about 50% larger. Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for 30 min or until tops are lightly golden. Transfer to serving platter while still warm and dust each layer generously with powdered sugar - remember the dough has no sugar in it so don't skimp on this last step :).

Recipe Notes

***You can fit them all on a large 3/4 sheet baking sheet lined with parchment paper, spacing about finger width apart, or divide between 2 half sheet pans if you don't have a huge baking pan.
*To measure flour correctly, spoon flour into a dry ingredients measuring cup and scrape off the top, or if you have a scale, weigh out 500 grams.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This is a sponsored conversation written by me on behalf of Fisher nuts. As always, all opinions and text are my own. Check out all of the Fisher Nuts recipes for more Mother’s Day inspiration.

My Mother is famous for her Rugelach Recipe! These walnut-cranberry-apricot rugelach cookies are soft, crumbly, flaky, loaded! They always disappear fast! | natashaskitchen.com

I hope you all have a beautiful Mother’s Day! And if you’re thinking about what to get the Mom’s in your life this Mother’s Day, keep in mind the best gifts are tight hugs, “I love you’s,” and homemade treats of course! 😉

My Mother is famous for her Rugelach Recipe! These walnut-cranberry-apricot rugelach cookies are soft, crumbly, flaky, loaded! They always disappear fast! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • L
    December 17, 2018

    Hi Natasha, your apricot preserve, is it the same as apricot jam?
    I’m going to make the walnut rugelach recipe for Xmas, but I will add raisins, wish me luck!
    Thank you for yet another great recipe! Reply

    • Natashas Kitchen
      December 18, 2018

      You’re so welcome!! Either should work fine. 🙂 Reply

  • Ana
    December 16, 2018

    Hello Natasha! Really like your videos!
    Question – can I use baking powder instead of yeast? And if yes – how many? Thank you in advance. Reply

    • Natashas Kitchen
      December 17, 2018

      Hi Ana, I have not tried this recipe with baking powder, since baking is such a science, I can’t advise. If you experiment, please let me know how you like that recipe! Reply

  • Sandy
    December 10, 2018

    I ave been making rugelach for years, but always with a cream cheese dough. I’m anxious to try yours recipe. With regard to fillings, I’ve used all kinds, raspberry, cherry, lemon and Nutella to name a few. All are delicious, but apricot remains my favorite. So, here is my question: whenever I have used preserves I have found that they breakdown and “run” a little and as a result I have been using the Solo brand of pastry filling(s) which can be more costly. Do you ever have a problem of your preserves thinning out and if so what correction would you suggest? Reply

    • Natashas Kitchen
      December 10, 2018

      Hi Sandy! I love that this recipe can be so versatile! I haven’t noticed that with ours so I can’t really advise. Reply

  • Stacey
    October 13, 2018

    What would my measurements be for chocolate rugulah or ideas for different fruit nut combos – we are not big walnut fans Reply

    • Natashas Kitchen
      October 15, 2018

      Hi Stacey! I would use the same amount of nuts as listed in the recipe for which ever kind you decide to use. Regarding the chocolate you would need enough to make about 15 TBSP worth. Since we spread about 3 TBSP per round. I hope this helps. Reply

  • Linda
    October 12, 2018

    What else can use if a person is allergic to Apricots? Reply

    • Natashas Kitchen
      October 13, 2018

      Hi Linda! honestly anything would work! One of our readers even used Nutella!! Reply

  • Imelda
    October 9, 2018

    Question. I want to cut your cookie recipes by half but I’m not sure of the measurements. For your Walnut Rugelach recipe do you cut in half the yeast? Or do you cut everything by half? Thank you so much in advance!!! Reply

    • Natasha
      October 9, 2018

      Hi, I would recommend cutting all of the ingredients in half. Reply

  • Joanne
    August 30, 2018

    Hello, I just found your site, love it .I prepared your Madeira chicken, it was out of this world. I see your chocolate babka recipe, do you have a cheese Baka recipe , I moved from the east coast to southwest and can’t find any Baka recipes especially cheese. Thank you Joanne Reply

    • Natashas Kitchen
      August 30, 2018

      Hi Joanne! Thank you so much for this amazing feedback. I’m so happy you discovered our blog and enjoyed the Madeira dish! We do not have a cheese babka recipe at this time might have to go on a to make list! Reply

  • David
    June 19, 2018

    these are one of my favorite childhood memories. can’t wait to make these. thanks for the recipe–my mom can’t tell me since she never cooked from a recipe–her mother simply taught her to do it Reply

    • Natashas Kitchen
      June 19, 2018

      You’re very welcome! I’m so happy you discovered our blog. Reply

  • maryellen vargas
    April 11, 2018

    Love you recipe for the rugelach cookies surprised you didn’t put cream cheese in the dough mixture I would really like to know what the original recipe really is with the without cream cheese now I have to try this one to see which one tastes the best thank you for your recipe Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      I hope you love this walnut rugelach recipe! Reply

      • Maria
        September 9, 2018

        Hi Natasha, love your recipes and I have tries some with success especially the wreath bread, love it, my friends are making it now also…However I have to say this recipe is a bust for me, dough is not at all flaky, the first baking batch came hard, cooked a lot less with the second still not flaky or buttery like rugulach should be…I make the Ina Gardner recipe and it is always delicious…I followed your recipe to a T sooo…what do you think went wrong? Your recipe doesn’t require cream cheese could that be the problem? Thanks, Reply

        • Natasha
          September 10, 2018

          Hi Maria, Ina’s rugelach is more of the Jewish version while this is the Ukrainian version and normally produces a softer cookie. If they came out hard, my first thought is maybe too much flour was added. Check out our post here on measuring ingredients which may help. Also, be sure that the butter is melted and then cooled – if you add hot butter, it can ruin the dough and make the cookies tough. I hope that helps! Reply

  • Olga
    April 1, 2018

    These are sooooooooooooooooooo good! Everyone wanted to steal a piece. The only problems are :
    1. The dried cranberries (they’re whole) didn’t “chop up” in the food processor. I had to roll the rogaliki up slowly and carefully, to get the craisins in.
    2. I haven’t even added all the flour and the dough was already tough and didn’t come together that well or roll out really good. Like dough flakes mashed together. We managed it though. And it was worth it. The apricot preserves are an amazing touch too. I loved them! And of course, the powdered sugar sums it all up! 😉 Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Olga, I’m so happy you loved it! 🙂 It sounds like maybe your dried cranberries were either very moist or the food processor blades may be dull? In those cases, it would be easier to chop with a knife. Also, flaky dough could mean there was too much flour. This post on measuring ingredients for baking may help 🙂 Reply

      • Olga
        April 3, 2018

        Thank you Natasha 🙂 Reply

        • Natasha's Kitchen
          April 3, 2018

          You’re welcome! Reply

  • Lisa
    March 27, 2018

    I was wondering if you can add sugar to the dough instead of coating the cookies with the powdered sugar? My family does not like the feel of powdered sugar Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Lisa, I would recommend to sprinkle the dough with sugar before adding the filling. I hope you love them 😀 Reply

  • Judith
    February 12, 2018

    What temperature is warm? Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Judith, warm is about 100˚F. Anything hotter than that can ruin yeast. Reply

  • Tanya
    February 7, 2018

    Natasha, made those for my friend’s family and they were fantastic! We used pecans and some strawberry jam when we ran out of apricot. Can’t wait to make them again! Reply

    • Natasha's Kitchen
      February 7, 2018

      Yum, that sounds delicious! I’m glad you enjoy the recipe Tanya! Thanks for sharing 🙂 Reply

  • Antonina
    January 24, 2018

    Hello Natasha
    I have made a couple of your recipes and my family loved the food.
    Can the jam rugaleti be kept for a couple of days in an air tight container.
    Спасибо Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Antonina, I’m so glad you are enjoying our recipes!! 🙂 Yes, these can be kept for a couple of days in an airtight container. Just be sure they are completely at room temperature before covering them up 🙂 Reply

  • Diane
    January 14, 2018

    Hi Natasha,
    Do you use regular active dry yeast or the instant dry yeast? Reply

    • Natasha
      natashaskitchen
      January 14, 2018

      Hi Diane, I use regular active dry yeast. I will always specify if I use the instant dry yeast. Although, I do think instant would still work in this recipe if that is what you have on hand. Reply

      • Diane
        January 14, 2018

        Thank you, I love your recipes. Reply

  • Laura
    January 7, 2018

    mmmm look so good! I wonder if your poppy seed filling would work on this? Reply

    • Natasha
      natashaskitchen
      January 7, 2018

      Hi Laura, I haven’t tested them that way but I think that would work to use the poppyseed filling. If you experiment, let me know. I’m so curious now and we LOVE poppy seed everything! 😉 Reply

  • Patricia A Viviano
    January 7, 2018

    Can you make these with gluten free flour? If so, what type/brand? My daughter and granddaughter have celiac disease. Their grandmother used to make cookies very similar and these were their favorite! Now they cannot enjoy them. Any suggestions would be greatly appreciated.
    Thank you for all your very delicious recipes.
    Patricia Viviano Reply

    • Natasha
      natashaskitchen
      January 7, 2018

      Hi Patricia, I honestly haven’t tested the cookies with gluten free flour so it is difficult to guess how that would affect the texture or final product.
      Maybe someone else has tried this with gluten free flour? Thanks in advance!! 🙂 Reply

  • Carla
    January 5, 2018

    Made these for Christmas. Shared with family and neighbors. Everyone loved them!!!
    Thank you for sharing! Reply

    • Natasha's Kitchen
      January 5, 2018

      You’re welcome Carla! I’m glad to hear the recipe is a HIT. Thanks for sharing! Reply

  • Betty
    January 1, 2018

    Made these awhile ago and my husband loved them – to save time wondering if I could devide dough and then roll out into rectangle place filling onto dough and roll them – like a cake roll and cut (instead of triangles) and they do freeze well. Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Betty, are you thinking about doing pinwheel type of cookies? I haven’t experimented that way so I’m not 100% sure. I think it’s worth a test and if you try it out let me know how you liked them! Thanks for sharing that they freeze well Great to know!! Reply

  • Pat Tucker
    December 27, 2017

    I made these for Christmas. The only thing I added was Dr. Oetkar vanilla sugar, one package. Was very good. Reply

    • Natasha's Kitchen
      December 27, 2017

      I’m happy to hear you enjoy the recipe. Thanks for sharing! Reply

  • Maryna
    December 26, 2017

    Some of the ovens don’t go down to 100F (only 170F). Since the yeast gets deactivated if the temperature is too high, I warmed up the oven (350F is fine). My glass top stove gets warm when the over is on. So I covered the baking sheet with plastic wrap and a towel, and let it sit on the glass top for 30-45 min. It did the trick and the cookies rose by 50%.
    Is there another way to let them rise if your oven doesn’t go down to 100F? Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Maryna, our old oven didn’t go below 170 also so I let it preheat to the lowest setting then propped the oven door open with a wooden spoon. If your oven has a temperature gauge, you can watch it go to 100 and then turn the oven off and put yoru stuff into the oven for proofing with the door completely shut. Reply

  • Natasha
    December 15, 2017

    Natasha, do you think it would be ok to just use nuts, apricot preserves and sugar, and omit the rest of the ingredients from the filling? Reply

    • Natasha
      natashaskitchen
      December 16, 2017

      Hi Natasha (great name by the way!) ;), yes that would work great. My Mom makes her rugelach all the time with just 1 very simple filling (jam) so you can definitely just use nuts, apricot preserves and sugar. Reply

      • Natasha
        December 16, 2017

        Thank you! Will be making them for Christmas along with your chocolate spartak cake;-) I love your site! You taught me how to bake!:-) Merry Christmas, and may God bless you and your beautiful family abundantly in the new year!!! Reply

        • Natasha's Kitchen
          December 16, 2017

          My pleasure Natasha! 😊 God Bless and Merry Christmas!! Reply

  • Virginia Briley
    December 10, 2017

    Hi Natasha , Thank you for the video it helped a lot. after they are baked how long will they keep in a sealed container. Thank you Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Virginia, I think they are best enjoyed within 3 days of making them – they will have the best texture. Reply

  • December 4, 2017

    Looks luscious. Can’t wait to try them. Reply

    • Natasha's Kitchen
      December 4, 2017

      They are easy and so good! I hope you like them Patricia! Reply

  • Sivan
    October 3, 2017

    How long do I cover it for? Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Sivan, the plastic wrap is meant to keep the rest of the dough from drying out while you are working on the dough one piece at a time. Keep it covered while you are working and only until you are done rolling out all the pieces of dough. Reply

  • Jenny
    September 29, 2017

    Can they be frozen Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Jenny, I haven’t tried freezing them but I think that could work well. I probably would not dust with powdered sugar until they are thawed though. Reply

  • CAROL
    August 22, 2017

    GREAT RECIPE, I WILL DO THIS ONE.
    I LOVE TO COOK AND BAKE THANK YOU LENA. Reply

    • Natasha's Kitchen
      August 22, 2017

      You’re welcome Carol! I’m glad you love the recipe! Thanks for sharing your great review! Reply

  • Lina
    July 13, 2017

    How do you measure 3/4 tbs of dry yeast??? Reply

    • Natasha
      natashaskitchen
      July 13, 2017

      Hi Lina, I filled a measuring Tablespoon 3/4 full. It doesn’t have to be perfectly precise – no worries! 🙂 Reply

      • Angelina Antonyuk
        July 21, 2017

        Thank you so much, for your recipe and for replying! That is amazing!!! All my family and neighboors love it!!! Reply

  • Rachel Cunliffe
    July 2, 2017

    This looks amazing. Reply

    • Natasha's Kitchen
      July 3, 2017

      It’s delicious AND so easy! Please let me know what you think Rachel if you decide to make the recipe! Reply

  • Kathy
    June 2, 2017

    Do you think there is any way to make these dairy free? What can I substitute for butter and milk? Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Kathy, I really haven’t experimented with making this dairy free so I’m not sure. One of my readers reported using coconut oil but said hers didn’t rise as well, although there may have been other factors involved. It’s difficult to say for sure. Sorry I can’t be more helpful. Reply

  • May 30, 2017

    Wow really great awesome super cool video demo Natasha rugulach (rogaliki) look so very yummy and delish love apricot jam and fruit nut mixture love your mom and baby d s cameo @ the end so cool beautiful family g-d bless thanx for sharing sweetheart cheers Reply

    • Natasha's Kitchen
      May 30, 2017

      Thanks for following! God Bless 😀 Reply

  • Mary Church
    May 19, 2017

    I am going to try to make these today for a potluck we are having…… can you use almond milk instead of regular milk? Thanks Reply

    • Natasha
      natashaskitchen
      May 19, 2017

      Hi Mary, I haven’t tried that substitution so I can’t say for sure, but I am tempted to say yes. If you test it out, please let me know how it goes! 🙂 Reply

  • Robin Rzepka
    May 13, 2017

    Someone asked above if you can leave out the nuts. My mom made these and also added coconut, maybe you could use coconut in some with the other “jam” mixture, would be awesome too!! Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Yes that is a great idea, especially for those who cannot eat nuts. Thank you for your suggestion!! Reply

  • mariana
    May 13, 2017

    VERY VERY GOOD Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Thank you Mariana 😬 Reply

  • May 13, 2017

    Dear Natasha! I have made these cookies today, and let me tell you, they were a hit! People were so impressed by the flavour! The recipe in terrific, and so simple! I have translated the recipe to my language (Slovenian) and have posted the recipe on my blog (I have also included the link to your original recipe). You can see it here: https://doublekitchentrouble.wordpress.com/2017/05/13/life-is-better-with-fresh-baked-cookies/. Once again, bravo on the recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      I’m so glad you liked the recipe! Reply

  • Alina
    May 11, 2017

    So delicious! I made it with poppy seed filling and everyone loved it
    Thanks for the recipe Reply

    • Natasha's Kitchen
      May 11, 2017

      You’re welcome Alina! That sounds great! Thanks for sharing 🙂 Reply

  • Gloria Katnick
    May 11, 2017

    Hi Natasha,

    Recipe looks delicious but I can’t use nuts. Could I just use the jam and cranberries, or just the jam. Suggestions please for filling without nuts? Reply

    • Natasha
      natashaskitchen
      May 11, 2017

      Gloria, this recipe will work fine without nuts. I only used preserves in this version of the recipe. Reply

  • Vita
    May 10, 2017

    The dough was my favorite part! This was seriously the easiest dough to work with and turned out so soft and crumbly! Thank you for sharing:) Reply

    • Natasha's Kitchen
      May 10, 2017

      My pleasure Vita! I’m glad you found the recipe to be easy! Thanks for sharing 😀 Reply

  • Oksana
    May 8, 2017

    Natasha, these looks amazing. I know you probably haven’t tried this but do you think I can substitute butter for coconut oil? Reply

    • Natasha
      natashaskitchen
      May 8, 2017

      Hi Oksana, you’re right! I haven’t tried that unfortunately so I can’t really say how it would affect the recipe. If you experiment, let me know what you think! I searched through my original cookies post and no one mentioned using coconut oil. Sorry I can’t be more helpful!! Reply

      • Oksana
        May 8, 2017

        I baked those today. Everytime somebody mixes yeast with flour my inner voice say – it wont work for you! And it didn’t this time either. Over the years I learnt to dissolve yeast in milk or water before adding to dry ingridients. Therefore, I cant definitely say that the problem was coconut oil. The dough didnt rise. But you know what is funny – rugelach turned out tasty anyway))). Though I used Nutella instead of apricot jam. Reply

        • Natasha
          natashaskitchen
          May 8, 2017

          Hi Oksana! I’m so glad you enjoyed them and nutella sounds so good! I know what you mean about the yeast but this one doesn’t follow the rules and rises nicely :). I haven’t tried it with coconut oil so I’m not sure if that could be the culprit. I am always happy to help troubleshoot though – could it be that your yeast was no longer fresh or that your coconut oil or milk were too hot? Also, if they rise in an oven that is more than 100˚F, it will deactivate the yeast and keep it from rising. I hope that helps for next time. Reply

  • Marie
    May 7, 2017

    Hi Natasha!
    How much All-purpose GF flour would I substitute the 4 cups AP with?
    I hope you can help me out as I am new to GF baking.
    Thank you! Reply

    • Natasha
      natashaskitchen
      May 8, 2017

      Hi Marie, as far as I know, it’s usually straight across but without testing it myself in this recipe, I can’t really guess. Maybe someone else has tried this with gluten free flour? Thanks in advance!! 🙂 Reply

  • Liz Sallay
    May 7, 2017

    All you made is always phantastic and now so wonderful things for Mother’s Day. Thanks a lot for sharing, I loved it.
    I wish you a Very Happy Mother’s Day, as I’ve seen you have so cute and gorgeous Kids and a very beautiful Family.
    May God bless you and your nice Famíly!
    With Love,
    Lizette Reply

    • Natasha's Kitchen
      May 8, 2017

      Thank you so much Liz! God Bless 😀 Reply

  • May 7, 2017

    Beautiful! In the world full of cream cheese rugelach, it’s great to see one with yeast. My mom’s famous rugelach are also yeast leavened (must be a russian thing), they’re so soft and delicious! My college friends always raved about them. I also shared my mom’s recipe, but with nutella. I’m tried yours soon. I didn’t know what yo make with jar of apricot jam left on hand. Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      OOH my goodness you’re the third person to mention nutella and I will definitely have to try that!! Thank you for the awesome tip! 🙂 Reply

  • Olga S.
    May 7, 2017

    Hi Natasha. I made these not too long ago and they turned out exactly like yours. Only I used peach preserves instead of apricot preserves. They tasted amazing! The powdered sugar definitely adds the taste up. Thank you. Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Olga, you are very welcome and thank you for the wonderful review 😬 Reply

  • Maria
    May 7, 2017

    Made them yesterday, came out delicious. I used pecans. For some cookies I used Nutella instead of fruit jam – also very nice option. Personally, I don’t see any need for sugar powder, the filling is sweet enough. Question – what else can be made out of this great dough? Preferably with less work than rolling 72 pieces? 🙂 I’m not lazy, just don’t have too much time with 3 kids around… Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Maria, Hmmm… I’ve never really thought about that, but I think this is the easiest way to use it, especially with the pizza cutter. Nuttela will add more sweetness to the recipe than jam. Jam is more tart so I add more sugar. Thank you so much for sharing that with me. Reply

  • Barb
    May 6, 2017

    Can these be frozen? Reply

    • Natasha
      natashaskitchen
      May 6, 2017

      Hi Barb, I haven’t tried freezing these so I’m not sure. I think it’s worth a test, just do not add powdered sugar until they are fully thawed at room temperature so they don’t get gummy. Reply

  • Amber
    May 6, 2017

    Hi Natasha! Could you please tell me how long these would stay soft and fresh tasting for? (presuming they don’t get eaten first) Also, do you think they’d fare okay being mailed? Thank you for sharing this recipe and thanks to Fisher for sponsoring. Reply

    • Natasha
      natashaskitchen
      May 6, 2017

      Hi Amber, they stay great and soft up to 3 days if stored in an airtight container. I think they would do fine mailed as long as they are kept dry – I probably would not ship this to a very humid area because of the powdered sugar. I hope you love the cookies! Reply

  • May 5, 2017

    I’ve never tried rugelach cookies before. These look so good! Reply

    • Natasha's Kitchen
      May 5, 2017

      They’re so easy AND delicious! Please let me know what you think! Reply

  • Rita
    May 5, 2017

    Great recipe, as always! I like your serving platter, where did you get it? Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      Thank you Rita 😬! I got the serving platter from Fiesta dinnerware. You can get it right hereReply

  • May 5, 2017

    Hello, this seems too delicious. What is the substitute for Fisher brand walnuts..? Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      Hi there, if you wanted to make it not-free, you can omit the nuts. Reply

  • Ruslana
    May 5, 2017

    If I don’t have a dough hook can I just mix the dough with my hands or it turns out better with the dough hook ? Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      Hi Ruslana, it’s only easier with the mixer but you can absolutely mix by hand I would start mixing with a spatula or wooden spoon and then knead by hand for 5 minutes 🙂 Reply

  • These look so yummy. I just love your videos. Reply

    • Natasha
      natashaskitchen
      May 4, 2017

      Thank you Laura 😀 Reply

  • Tatyana S.
    May 4, 2017

    These look so delicious, I want to make them but I was wondering if I can omit the cinnamon? Is it going to ruin the taste of them?
    Cuz my family are not a big fan of cinnamon flavor.
    Thank u in advance! Reply

    • Natasha
      natashaskitchen
      May 4, 2017

      Tatyana, rugelach still taste great without cinnamon. Let me know how they turn out 😬 Reply

  • Maria
    May 4, 2017

    Oh, my mouth is watering!! I’m so going to have to make these very soon! Thanks for the recipe! 😀 Reply

    • Natasha's Kitchen
      May 4, 2017

      You’re welcome! Please let me know what you think of the recipe Maria! Reply

      • Maria
        May 9, 2017

        Natasha, these are absolutely amazing! I made these today and just had my first test try, and I absolutely love them! I’m taking the whole batch to work tomorrow in celebration of nurses week! I’m excited to see what everyone thinks! I will say though that I prefer the Rugelach cookie to be a little smaller than they turned out. I think next time, I’ll divide the dough into 6 or 7 sections. Thanks again for a great recipe! Reply

        • Natasha
          natashaskitchen
          May 10, 2017

          You are very welcome Maria and than you again for such a nice review 😃 Reply

  • Elena
    May 3, 2017

    These are delicious. My mom or grandma make them all the time. But I think they are a little bit different. I think your next recipe should have to do with meat. Thanks for the recipes! Reply

    • Natasha
      natashaskitchen
      May 3, 2017

      You’re very welcome! Is there a specific meat recipe you’re looking for? Reply

      • Elena
        May 4, 2017

        I don’t have any specific recipe, but maybe I want a meat recipe because I really liked that homemade sausage video so maybe you should something like that Reply

        • Natasha
          natashaskitchen
          May 4, 2017

          Duly noted! Thank you for the suggestion and I’m so glad you enjoyed the homemade sausage video! I feel so good about putting that out there. I know it’s not for everyone but It’s been on my list of things to make for a long time 🙂 Reply

          • May 6, 2017

            Also, these turned out so good. They turned out a bit different than yours but they tasted great. Thanks for the recipes!

          • Natasha's Kitchen
            May 6, 2017

            You’re welcome Elena! Thanks for sharing your great review!

  • Nina
    May 3, 2017

    Wow these look sooo good!! love it! I must make these this weekend!😊 Reply

    • Natasha's Kitchen
      May 3, 2017

      They are delicious! Please let me know what you think Nina! Reply

  • Yulia
    May 3, 2017

    Natasha – this looks great, definitely on my list for this weekend! Question on the flour though: your previous rugelach recipe (Russian Rugelach i.e. Mom’s famous Rogaliki) specifically lists Canadian flour as the best option. How are these different that you recommend AP? Reply

    • Natasha
      natashaskitchen
      May 3, 2017

      Oh great question and I’m glad you asked! I’ve done several tests with the all-purpose flour, modifying the measurements and sharing precisely how I measured the flour because the amount is important so you don’t end up with a dense cookie. Also, I changed the temperature and bake times to work better for all-purpose flour and the results were excellent! Mom approved! 🙂 I hope you love these 🙂 Reply

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