ROGALIKI, UKRANIAN ALMOND CRESCENTS, MARK'S
Ma Burris always wanted me to make her Mexican Wedding Cookies (recipe in JAP) because she could eat it with the low sugar, being diabetic. This recipe differs, as it comes from Mark's Polish family. However, you decide which you prefer! I have yet to find a cookie I didn't like (wait, Grandma W's Bourbon Balls).
Provided by Megan Stewart
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Pastry: Mix flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resembles a coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still crumble. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the dough will be. Stop at the point the dough is tacky. Wrap in wax paper and chill for at least two hours. Prepare the filling my mixing the almonds and sugar in a small bowl. Separately beat the egg white into the salt until stiff but not dry, and carefully fold into the nut mixture. Preheat the oven to 375F. When the dough is chilled divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8 inch thick. Work on a well floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends to curve inward to form a "horn" Make sure the point of the horn is on the bottom, or they will open during baking. Place the crescents on a lightly oiled baking sheet and bake for about 30-40 minutes until golden.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tumelo Gordon
[email protected]I've never made Rogaliki before, but this recipe made it so easy. I'm definitely going to make them again.
Dona mae Clemons
[email protected]These almond crescents are a great way to use up leftover egg whites.
Elena Bardhi
[email protected]I love the simplicity of these cookies. They're made with just a few ingredients, but they're so flavorful.
SadaMan Music
[email protected]Rogaliki are the perfect holiday cookie. They're festive, delicious, and easy to make.
Ali Nisar
[email protected]These cookies are so addictive! I can't stop eating them.
Aeyanzu Gurung
[email protected]I made these Rogaliki for a party last weekend and they were a huge hit. Everyone raved about how delicious they were.
Md Mehdi
[email protected]These almond crescents are the perfect combination of sweet and savory. The dough is flaky and buttery, and the almond filling is rich and flavorful.
Meya Trecartin
[email protected]I've tried several different recipes for Rogaliki, and this one is by far the best. The dough is so easy to work with, and the crescents always turn out perfectly.
Adam Acord
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them, so I always have something sweet on hand.
Dhananjay Singh
[email protected]The almond flavor in these crescents is subtle but present, and it pairs perfectly with the flaky dough. I also love the addition of the powdered sugar, which gives them a delicate sweetness.
Abadot Miha
[email protected]I've made these Rogaliki several times now and they're always a hit. They're the perfect treat for any occasion, from a casual brunch to a holiday party.
avery tempson
[email protected]These Ukrainian almond crescents are a delightful pastry that combines the sweetness of almonds with a flaky, buttery dough. The dough is easy to work with and the crescents bake up beautifully, with a golden brown color and a delicate crumb.