Best 4 Rogaliki Ukranian Almond Crescents Marks Recipes
Step into the realm of Ukrainian culinary heritage and discover the exquisite Rogaliki, also known as Ukrainian Almond Crescents. These delightful pastries, with their distinctive crescent shape and delicate crumbly texture, are a symphony of flavors and a feast for the eyes. Rogaliki have been cherished for generations as a symbol of hospitality and warmth, often served at special occasions and gatherings.
This article presents a collection of two exceptional Rogaliki recipes: the Classic Ukrainian Rogaliki and the Rogaliki with Chocolate and Apricot Filling. Embark on a delectable journey as we guide you through the steps of creating these culinary masterpieces. From the preparation of the rich buttery dough to the molding and baking process, you'll discover the secrets of crafting perfect Rogaliki.
The Classic Ukrainian Rogaliki recipe embraces the traditional simplicity of this beloved pastry. With just a handful of pantry staples like flour, butter, sour cream, sugar, and vanilla, you'll create a dough that's both tender and flaky. As you roll and shape the dough into crescents, the anticipation of their golden-brown hue and irresistible aroma will fill your kitchen.
For those seeking an extra layer of decadence, the Rogaliki with Chocolate and Apricot Filling recipe will tantalize your taste buds. This variation incorporates a luscious filling made from bittersweet chocolate and sweet apricot preserves, creating a harmonious balance of flavors in every bite. The combination of buttery pastry and rich filling elevates these Rogaliki to a new level of indulgence.
Whether you prefer the classic elegance of the traditional recipe or the indulgent delight of the chocolate and apricot filling, these Rogaliki recipes promise an unforgettable culinary experience. So gather your ingredients, don your apron, and let's embark on a journey into the heart of Ukrainian baking traditions.
ROGALIKI (POLISH JAM-FILLED CRESCENTS)
Similar to Russian rugelach, rogaliki are a traditional Polish sweet, a mixture between a pastry and a cookie. You'll love the soft texture and jam filling. Try using different jams in the same batch to get a variety of flavors.
Provided by Jola
Categories World Cuisine Recipes European Eastern European Polish
Time 2h
Yield 40
Number Of Ingredients 11
Steps:
- Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
- Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
- Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
- Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
- Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 31.2 g, Cholesterol 53 mg, Fat 11.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 8.5 mg, Sugar 16.8 g
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.
ROGALIKI HOLIDAY COOKIES
This is a Polish cookie my aunt used to make as a Thanksgiving holiday treat. Although I'm not Polish, I make them too, and serve them on a cold winter's night with hot coffee or tea.
Provided by Sous Andy
Categories World Cuisine Recipes European Eastern European Polish
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and almonds; mix a few seconds until well incorporated. Stir in the flour until a dough forms.
- Roll the dough into a rope 3/4-inch thick. Cut the rope into 3-inch long pieces. Shape the cookies by rolling each piece back and forth while pressing down gently with two fingers on each end until the piece is about 5-inches long. The dough piece should be plump in the center, and thinner on it's ends. Repeat with remaining cookies.
- Place the cookies onto a cookie sheet, bending the ends toward each other to form a crescent 'C' shape. Bake in preheated oven until the edges have turned golden brown, about 20 minutes. Dust immediately with powdered sugar, then cool completely on a wire rack.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 11.4 g, Cholesterol 28.9 mg, Fat 8.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 1.6 mg, Sugar 4.6 g
UKRAINIAN ALMOND CRESCENTS
"little horns," are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and I warn you, they can be addictive.
Provided by Olha7397
Categories Breads
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Pastry: For the pastry, mix together the flour and yeast in a medium bowl.
- Cut in the butter with a pastry fork until the mixture resembles coarse meal.
- Stir in the egg yolks and sour cream and mix well.
- The mixture will still be crumbly.
- Form the dough into a ball using your hands, working it as little as possible.
- The less you knead, the more tender the pastry will be.
- The dough will be tacky.
- Wrap it in waxed paper and chill it for at least 2 hours.
- Prepare the FILLING by combining the ground almonds and sugar in a small bowl.
- Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
- Preheat the oven to 375 F.
- When the dough is thoroughly chilled, divide it into three balls.
- Using a floured rolling pin, roll out three circles about 1/8" 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 into a curve to form a"horn.
- "Make sure the point is on the bottom so the"horns" will not open up while baking.
- Place the almond crescents on a lightly oiled baking sheet and bake for about 30- 40 min, until golden and puffed.
Nutrition Facts : Calories 219.2, Fat 15.7, SaturatedFat 6.4, Cholesterol 39.2, Sodium 58.2, Carbohydrate 16.6, Fiber 1.7, Sugar 6.5, Protein 4.5
Tips
- Use high-quality ingredients. Traditional rogaliiki rely on simple, wholesome ingredients, so opting for the best quality butter, flour, and almonds will make a noticeable difference in the final product. - Chill the dough before baking. Chilling the dough helps the fat to solidify, which prevents the cookies from spreading too much in the oven. This results in a more defined crescent shape and a flakier texture. - Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients until just combined, then stop. - Bake the cookies until they are golden brown. You want the cookies for a few minutes until golden brown. If they are underbaked, they will be soft and chewy. If they are overbaked, they will be dry and crumbly. - Let the cookies cool before serving. This allows the cookies to set and the flavors to develop.Conclusion
Rogaliki, also known as Ukrainian almond crescents, embody a rich culinary tradition that combines traditional Ukrainian flavors with a distinctive crescent shape. These delightful cookies, often enjoyed during special occasions, offer a perfect blend of sweet, nutty, and buttery flavors. Embarking on the culinary adventure of making rogaliki at home is an enriching experience that allows you to delve into Ukrainian culture and create delectable treats that will charm your palate.
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