Rogaliki (Cookies)

These cookies are like nifty yeast micro stuffed-croissants… Found it on another site, but had to give this Russian recipe a try and ended up editing the process a smidgen to work for me. This recipe is called Rugelach or Rogaliki cookies

The Cookie
 1 cup unsalted butter
 1 cup 2% or whole milk, warmed to almost a light simmer
 4 cups flour, pre-sifted
 ¾ tsp active dry yeast (not the instant)
 powdered sugar for dusting
The Filling
 10 oz Apricot preserves or Jam
 1 cup walnuts
 3 cups dried cranberries (or dried cherries or raisins)
 2 tbsp sugar
 1 tsp cinnamon

1

1. In the bowl of a food processor, pulse together 1 cup walnuts, ¾ cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up.

2

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

3. In a medium bowl, whisk together 4 cups flour (measured correctly*) and ¾ Tbsp yeast. With mixer on speed 2, add flour mixture ½ 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 soft. Loosely flour dust and wrap ball of dough in a plastic bowl overnight. Dough may rise slightly.

4

When you are ready to bake section out into 4 - 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. Spread 3 heaping Tablespoons of preserves over the surface then sprinkle the top with ⅓ cup of the nut mixture.

5

Cut the circle (just like a pizza), cutting into 12 triangles (6 cuts). Prep a large ¾ sheet baking sheet lined with parchment paper, with cookies spacing about finger width apart. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.

6

7. Let cookies rise in a warm oven (about 150 - 170˚F) for 30 minutes or no more than 200 for 15-25 min. The cookies should be puffed and about 50% larger.

7

Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for 20-30 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!

Ingredients

The Cookie
 1 cup unsalted butter
 1 cup 2% or whole milk, warmed to almost a light simmer
 4 cups flour, pre-sifted
 ¾ tsp active dry yeast (not the instant)
 powdered sugar for dusting
The Filling
 10 oz Apricot preserves or Jam
 1 cup walnuts
 3 cups dried cranberries (or dried cherries or raisins)
 2 tbsp sugar
 1 tsp cinnamon

Directions

1

1. In the bowl of a food processor, pulse together 1 cup walnuts, ¾ cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up.

2

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

3. In a medium bowl, whisk together 4 cups flour (measured correctly*) and ¾ Tbsp yeast. With mixer on speed 2, add flour mixture ½ 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 soft. Loosely flour dust and wrap ball of dough in a plastic bowl overnight. Dough may rise slightly.

4

When you are ready to bake section out into 4 - 5 pieces and cover loosely with plastic wrap. Work with one piece at a time, rolling it into an 11-inch circle. Spread 3 heaping Tablespoons of preserves over the surface then sprinkle the top with ⅓ cup of the nut mixture.

5

Cut the circle (just like a pizza), cutting into 12 triangles (6 cuts). Prep a large ¾ sheet baking sheet lined with parchment paper, with cookies spacing about finger width apart. Roll each triangle from the outside in then transfer rugelach with the points facing down to a parchment-lined baking sheet.

6

7. Let cookies rise in a warm oven (about 150 - 170˚F) for 30 minutes or no more than 200 for 15-25 min. The cookies should be puffed and about 50% larger.

7

Remove from the oven and preheat oven to 350˚F. Bake in preheated oven for 20-30 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!

Rogaliki Cookies

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