Lori’s Mom’s Rugalach

My dear friend, Lori, is a fellow foodie. And as a good friend and food lover, she has spent many an hour pitying me since my forced adoption of a low sodium diet. In fact, she’s occasionally stressed about it even more than me… like this fall, when she worried that I would starve to death at her son’s Bar Mitzvah. Oy vei! I reassured her umpteen times times that if nothing else, I would eat the entire tray of her faabbbbbulouss family recipe rugalach. I’m not sure that appeased her (or just caused her a different kind of worry) but there you go. PS: The reception was great, I ate like a queen (NOT just the cookies) and everything was delicious. These little gems look and taste impressive but are really easy (and fun) to make. As the dough bakes it separates into little flaky layers – like a phyllo or croissant/pastry dough – and is simply scrumptious. These are a little less sweet than some I’ve had and they of course contain NO SALT. I like them all the more for it. And you will too!

Yields 5 dozen.

SODIUM CONTENT: 2.9 mg per cookie


1 c. sour cream
1 c. (2 sticks) unsalted butter
2 1/2 c. all-purpose flour

1/2 c. sugar
1/2 c. seedless raisins
1/2 c. finely chopped walnuts
1 T. ground cinnamon
1/2 c. apricot or raspberry jelly (smooth, no seeds or big lumps of fruit)


To make the dough, measure sour cream, butter and flour into a large mixing bowl. Stir until a thick dough forms (use an electric or stand mixer if you have one). Divide dough evenly into four pieces. Roll each piece into a ball shape, wrap tightly with clear plastic wrap and refrigerate overnight.

The next day…. Preheat the oven to 350 degrees. To make the filling, measure the sugar, raisins, walnuts and cinnamon into a bowl and mix well to incorporate. Divide into four equal portions of about 1/3 cup each (one for each of the four dough balls). Set aside. Lightly flour a clean surface and rolling pin. Unwrap one of the dough portions and place on counter. Roll out into a large circle about 1/8 to 1/4 inch thick. Spread a very thin layer of jelly across the surface of the dough (about 1 1/2 T. of jelly for each of the dough sections). Next, sprinkle one of the alloted filling mixtures evenly across the surface. Cut the dough first into quarters, then cut each quarter into quarters, so you’re left with a circle cut into 16 roughly equal slices. Gently move one slice out using a spatula and – starting from the wider end – roll it tightly towards the point, making a spiral shape. Press or tuck the point under and place on an ungreased cookie sheet. Repeat with the remaining slices. Bake 25-30 minutes, until golden brown. Repeat process with remaining dough, jelly and filling.

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