Rugelach (rogaliki) with Meringue & Walnuts

Delicate, flaky pastries filled with airy meringue and crunchy walnuts. Crisp on the outside, soft and tender inside, with a hint of sweetness from the baked meringue. Rich, buttery, and irresistibly light — these are the kind of treats you keep reaching for without even noticing 

Ingredients

For the dough

• 2 cups flour (250g)

• 250 g cold butter

• 4 egg yolks

• 100 ml sour cream

For the filling

• 4 egg whites

• 1 cup sugar

• 1/2 cup finely chopped walnuts

Steps

Dough

1. Grate the butter into a bowl with flour

2. Add yolks and sour cream

3. Form the dough using a food processor/mixer

4. Divide the dough into 8 balls, wrap each ball with plastic wrap and refrigerate for 30–40 minutes

Filling

5. Beat egg whites with sugar until thick foam forms.

6. Roll each dough ball into a circle, about 2–3 mm thick (on a floured surface)

7. Spread meringue filling on each circle and sprinkle with nuts

8. Cut each circle into 8 parts, like a pizza (triangles)

9. Roll each triangle into a rogalik (from wide side to narrow tip)

10. Bake at 180°C (350°F) for about 20 minutes until golden