A question about a recipe: Ruggelach

I've used thick Greek yogurt in place of sour cream in scone dough and it worked perfectly. I imagine the result would be much the same in Ruggelach. Good luck!

I agree with deensiebat. The sour cream, or yogurt, acts to tenderize the dough. Non-fat anything isn't going to give you the same result. But, heck, it's all a science experiment, so try it and see. If you don't like them, there's your answer.

I've never tried it, but it's worth a shot. I'd make sure to use a thicker Greek-style yogurt, or drain a standard yogurt, to end up with a sour cream-like consistency.