Rogaliki usually are a sweet combination between a pastry and a cookie with or without filling. This dish occurs in many European countries, such as ‘Rogalik’ in Russian and Ukrainian cuisine, ‘Kipferl’ in Austro-Germany, ‘kifla’ in Serbo-Croatian, ‘rogal’ in Polish, ‘giffel’ in Danish, ‘rožok’ in Slovak also, as well in Bulgarian, Hungarian, Swedish, Macedonian, Albanian, Moldavian, Czech, Slovene, and Romanian cuisines.
The rohaliki are formed in a shape similar to the horns of a cow, a crescent, or a mini-croissant – for this, a strip of dough is twisted along a growing spiral into a tube and slightly bent.
The smaller the size, the tastier the rogaliki will taste, and the faster they will bake.
The dough can be made with adding yeast, curd or puff pastry, shortbread, or with adding sour cream or buttermilk
As for the filling, you can choose: finely chopped fruit, curd, poppy seeds, jam, marmalade, chopped nuts, caramel, toffee, and etc. Top with sprinkled sugar, cinnamon, and/or poppy seeds.
Nothing prevents you from making a salty filling, then instead of dessert you will get an appetizer for soup, or a hearty snack. To do this, use minced meat, mushrooms, hard cheese, fish, herbs, and/or vegetables.
Always cook them on a baking sheet with parchment or with a silicon mat.
In this recipe, instead of sugar, you can add honey to the dough. Also, rogaliki can be sprinkled on top with chopped walnuts with sugar and then cooked in the oven. In the end, after cooking in the oven, sprinkle a little powdered sugar on top of the finished rogaliki.
Sweet Rogaliki Recipe
By March 16, 2020Published:
Rogaliki usually are a sweet combination between a pastry and a cookie with or without filling. This dish occurs in many European …
- 240 g flour + a little for rolling the dough
- 2-4 tbsp sugar depending on how sweet you like them
- A pinch of salt
- 1 tsp lemon or orange zest
- 125 g butter cut into cubes
- 120 g sour cream
- Powdered sugar
- Pour the sifted flour into a deep bowl, add sugar, a pinch of salt, grated lemon or orange zest and cold butter, then grind the butter into the flour and sugar with your fingers to crumbs. After that add the cold sour cream, combine the dough with sour cream slightly without kneading the dough. Wrap the dough in saran wrap and leave in the refrigerator for 2 hours.
- Sprinkle flour onto a cutting board or countertop, and place the dough on it. Divide it into 2-4 parts (depending on what size you want to get your rogaliki. I prefer them small like “2 bites”, so I divided the dough into 4 parts). Work with one part of the dough, and put the rest back in the refrigerator.
- On the floured cutting board or countertop, roll the dough into a thin (~4 cm) round layer. Cut the dough into 8 triangles with a knife or pizza cutter. Roll each triangle into a roll, starting from the widest edge to the narrow one
- Put the rogaliki on a baking sheet with a silicone mat. Sprinkle a little sugar on top. Cook in an oven preheated to 170 ° C for 20-30 minutes. Sprinkle a little powdered sugar in the end if you prefer.
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