Rugelach Rogaliki Cookies
Rogaliki or ‘rugelach’ are traditional Polish and Eastern 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!
Watch My Rogaliki Cookie Video!
Watch my YouTube video tutorial for step-by-step instructions for making traditional rogaliki cookies! Want to stay up to date on my new recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.
Ingredients for Rogaliki
Here are the main ingredients you’ll need to make these delicious rogaliki cookies:
- Milk: I recommend using whole milk for best results and a richer cookie. The milk should be lukewarm.
- Dry Active Yeast: use only this type. I don’t recommend using instant yeast for this recipe as it will cause the dough to rise too quickly.
- Eggs
- Butter: use unsalted, melted butter.
- Sour Cream: this will make the yeast dough extra soft and flaky.
- Flour, Sugar
- Fruit Preserves/Chocolate: I love these rogaliki with raspberry, apricot, cherry or blueberry preserves. You can also use apple butter or apple jam. Chocolate chips are also a popular filling choice.
Preparing the Soft Yeast Dough
These fluffy and buttery rugelach cookies are made with a soft and buttery yeast dough. Not all rogaliki are made with yeast dough but this recipe, passed down from my Ukrainian and Polish side of the family, is so delicious!
- Pour warm milk into large mixing bowl and sprinkle dry active yeast over top. Let the yeast proof for about 5 minutes, then add the sugar.
- Whisk in the beaten eggs, melted butter and sour cream until a smooth batter forms.
- Gradually, fold in ½ cup of flour at a time until a soft dough forms. Invert the dough onto clean, lightly floured work surface and knead it 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.
How to Make Rugelach Rogaliki Cookies
Once you have the soft yeast dough ready, it’s time to shape the cookies.
- 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.
Dusting with Confectioner’s Sugar
These Polish cookies are usually served coated in a dusting of confectioner’s sugar. You’ll want to add this coating while the cookies are still warm. This way, the sugar will stick better to the cookies. You can enjoy these without the sugar coating, too. If you plan to keep the cookies for a few days, I recommend leaving the sugar off.
More Recipes!
Looking for more delicious recipes recipes? Check out some of my other recipes you’re sure to enjoy!
- ‘Ukrainian Easter Bread’! This sweet yeast bread is so delicious and easy to make!
- Mom’s Old-Fashioned Spritz Butter Cookies – the richest and softest spritz cookies! Garnish with sprinkles, chocolate, or nuts!
Rugelach – Polish Rogaliki Cookies
Ingredients
- 1/2 cup lukewarm milk
- 1 tablespoon dry active yeast
- 2 tablespoons sugar
- 2 eggs, lightly beaten
- 1 egg yolks
- 1/2 cup plus 2 tablespoons butter, melted
- 2 tablespoons sour cream
- 4 to 4 1/2 cups all-purpose flour
- 1/2 cup fruit preserves, raspberry, blueberry, cherry, strawberry
- 2 cups confectioner’s sugar, for dusting
Instructions
- Pour warm milk (between 110 and 115F) 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 the oven to 350F. Working with one piece of dough at a time, roll out the dough into a 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 the cookies for approximately 12 minutes, or until lightly golden brown on edges and top. Remove the cookies from oven and using spatula, remove the cookies from pan. Place them onto a cooling rack to cool.
- If desired, place the hot cookies directly into a bowl of powdered sugar and coat them completely. Gently remove them from the powdered sugar using tongs and onto cooling racks. Once the cookies have cooled, dust them lightly with powdered sugar again. Store the cookies in airtight container.
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
🙂 these are perfect for get-togethers! Very happy to hear that everyone liked them!
[…] Rogaliki […]
Does this recipe call for just two beaten eggs or 2 eggs plus one egg yolk like you say in the video? Thank you!
Thank you for catching that! I just updated the recipe: it’s 2 eggs plus 1 egg yolk 🙂
Thank you! Very good, loved that they were very soft – we used apricot jam 🙂
I cannot wait to make these! How long will they keep in an air tight container?
I hope you love these cookies! I’ve been making them for decades!
If you cover them in powdered sugar, I recommend enjoying within a day or two. If you leave off the sugar, they will last for a week.