Rugelach Rogaliki Cookies

Russian Rugelach i.e. Mom’s famous Rogaliki Natasha's Kitchen

WebJun 18, 2012 · 1. Melt your butter over low heat. Once it’s melted, transfer it to the bowl of your electric mixer. You want it to be warm, not hot. 2. In the bowl of an electric mixer …

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Rugelach Recipe (Cookies) Valentina's Corner

WebJun 4, 2019 · Beat egg whites- In a medium bowl, with a mixer, beat the egg whites until soft peaks form, about 2-3 minutes. Slowly beat in the sugar …

1. In a large bowl, add the butter and flour. Mix with a fork until crumbly.
2. In a small bowl, combine sour cream and egg yolks.
3. Add the sour cream/egg yolks to the butter/flour mixture. Mixture until well incorporated.
4. Shape the dough into 6 even balls and place onto plate lined with parchment paper. Light dust the tops of the dough with flour, cover with plastic wrap and refrigerate at least 2 hours (or overnight).

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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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