Rogaliki – Russian Crescent Cookies

Published on April 9, 2014 | In Russian/Ukrainian | By tatyanaseverydayfood |

- Prep Time
- 45 Minutes
- Cook Time
- 12 Minutes
- Yield
- 48 cookies
- Difficulty Level

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Rogaliki are traditional European cookies made with a buttery dough and filled with fruit preserves. I used to make these cookies with mom and sisters ALL the time growing up! They’re a staple recipe in every Russian, Ukrainian and Polish kitchen.

You’ll love the buttery and melt-in-your-mouth texture of these, too! You can toss them in confectioner’s sugar, or leave them plain. Just make sure to store them in an airtight container so they last longer!

Make sure to watch my video tutorial for step-by-step instructions!

Want more Russian recipes? Try my popular ‘Strawberry Zefir Cake’ next! http://tatyanaseverydayfood.com/recipe-items/strawberry-zefir-cake/

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Ingredients

1/2 cup (118ml) lukewarm milk
1 tablespoon (9g) dry active yeast
2 tablespoons (25g) sugar
2 eggs, plus 1 egg yolk; lightly beaten
1/2 cup plus 2 tablespoons (140g) butter, melted
2 tablespoons (31g) sour cream
4 to 4 1/2 cups (500-560g) all-purpose flour
1/2 cup fruit preserves ( I love raspberry)
2 cups (250g) confectioner's sugar, for dusting

Instructions

Pour warm milk into large bowl and sprinkle yeast on top. Let yeast dissolve and add sugar. Whisk in the beaten eggs, melted butter and sour cream until smooth batter forms. Gradually, fold in ½ cup of flour at a time until soft dough forms. Invert dough onto clean, lightly floured surface and knead for several minutes until dough is uniform and gains elasticity. Divide dough into 4 equal sized pieces. Do not let dough rise - make the cookies right away.
Preheat oven to 350F. Working with one piece of dough at a time, roll out dough into 10 to 12-inch circle. Then using very sharp knife or pizza cutter, slice the circle into 8 pieces like you would a pie. Place 1/2 to 1 teaspoon fruit preserves on the outer edge of each slice and fold the dough over the fruit preserves. Roll the cookies to form crescent shape and place onto well-greased or parchment-lined cookie sheet. Let the cookies rise, doubling in size before baking.
Bake cookies for approximately 12 minutes, until lightly golden brown on edges and top. Remove cookies from oven and using spatula, remove cookies from pan. Place them onto a cooling rack to cool. If desired, place hot cookies directly into powdered sugar and coat them completely. Gently remove them from powdered sugar using tongs onto cooling racks. Once cookies have cooled, dust them lightly with powdered sugar again. Store cookies in airtight container.

Course : Dessert
Recipe Type : Macarons & Cookies, Video

6 Responses to Rogaliki – Russian Crescent Cookies

Karolina January 22, 2015 at 9:36 pm #

These were so soft when I bit into them. Great recipe, will definitely be Making again. I shared with my family gathering, ohe boy they were gone fast

Reply
- tkorchemnaya January 22, 2015 at 10:14 pm #
  
  🙂 these are perfect for get-togethers! Very happy to hear that everyone liked them!
  
  Reply
Natalie S August 21, 2015 at 9:46 am #

Does this recipe call for just two beaten eggs or 2 eggs plus one egg yolk like you say in the video? Thank you!

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- tkorchemnaya August 22, 2015 at 7:23 am #
  
  Thank you for catching that! I just updated the recipe: it’s 2 eggs plus 1 egg yolk 🙂
  
  Reply
Tanya February 17, 2016 at 9:57 am #

Thank you! Very good, loved that they were very soft – we used apricot jam 🙂

Reply