Rugelach Rogaliki Cookies

Keto Chocolate Rugelach Carb Manager

WebPreheat your oven to 350F/180C. Roll out the dough ball between 2 sheets of parchment paper into a rectangle that is 10 x 5 inches (25x12.5 cm). Pop it back in the refrigerator (still between 2 sheets of parchment paper) while you mix up the filling.

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Rugelach (rogaliki) Olga in the Kitchen

WebNov 28, 2023 · 1. In a large bowl, combine 1 cup sour cream and 1 tbsp instant yeast. Let it stand for 5 mins. Then add 2 sticks unsalted butter …

1. Preheat the oven to a 350°F. Line a parchment paper with 2-3 baking sheets. Set aside. In a small bowl, combine and whisk 1 egg and 1 tbsp water – this will be your sealer to keep the cookie ends from unrolling. Set aside.
2. In a large bowl, combine 1 cup sour cream and 1 tbsp instant yeast. Let it stand for 5 mins. Then add 2 sticks unsalted butter (sliced), 1/4 tsp salt and 3 cups flour (1 cup at a time; might need more). Using your hands, rub the butter with flour and mix all ingredients to turn into dough. Turn the dough onto lightly floured surface.
3. Knead the dough until smooth, but not sticky. On a lightly floured surface, roll a portion of the dough out to about 2mm thick. Using pizza cutter, slice dough like you would slice baklava. Very diagonally, about 1 1/2” wide and 2” in length. (I use Wilton icing spatula to help me cut these equally). Remove dough scraps and save for next rolling. (Refrigerate the dough while you fill these). Place little amount of preserves in center of each cookie dough. Fold and gently press one side over the preserves. Tap egg wash at the other corner of the dough and roll that corner over the folded part. Gently press to seal underneath the cookie. (make sure the ends are underneath the cookie to prevent from opening during baking).
4. Transfer cookies onto prepared baking sheet, 1” apart. Bake for 18-20 mins until lightly golden. Once baked, let the cookies rest for 5 minutes, then transfer them into big bowl with powdered sugar, removing any excess amount of preserves, if any (preserves will peel off easy). With a large spoon, gently stir cookies to coat with powdered sugar and transfer to a clean bowl or platter. Repeat steps for remaining dough until no dough is left. These stay delicious for up to a week, but they will be gone in hours!

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