There are many variations of “rogaliki”. Most recipes are made with yeast, which require extra time for the pastry to proof. This recipe happens to be my mother’s quick version. Since there is no yeast, it doesn’t require any rising time. Each pastry is filled with some sort of jam or combination of jam and nuts, and dusted with powdered sugar. Typically you would roll out the dough, cut it into slices and add a dollop of filling in each slice before rolling. This recipe is a sped up version because I roll the dough out and spread the jam and nuts on the entire piece and then cut it into slices. That way when each pastry is rolled into a crescent shape there are multiple layers of the filling. I feel like it has more filling overall, which evidently gives it more flavor. The buttery dough is so flaky it practically melts in your mouth. My favorite part about making rogaliki is that they can be stored in an air tight container for up to 1  week! They also make a perfect treat to add to a Christmas cookie gift box.  

rogaliki

Ingredients:

3 cups flour 

1 1/2 cup butter, cold 

1 (8 oz) pkg. cream cheese, cold 

1 egg yolk 

Pinch of salt 

1 cup Jam

1 cup toasted walnuts   

Instructions:

1 . Sift the flour and salt into a large mixing bowl. 

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2 . Slice the cold butter into cubes and cut it into the flour using a pastry cutter. Continue cutting through until the pieces of butter are about the size of a pea. 

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3 . Add the cream cheese and continue to cut through until the cream cheese is pea sized as well.

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4 . Add the egg yolk to the flour and butter and begin working it in with your hands. 

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Continue to mend the dough together until it begins to take shape. Careful not to over mix the dough.

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5 . Cover the dough with plastic wrap and refrigerate for at least 3 hours. 

6 . Remove the butter from the refrigerator and divide it into 8 equal pieces. 

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7 . Take one piece at a time and roll it out to a circle 12 inches in diameter.

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8 . Spread 2 tbsp of apricot jam onto the entire piece of dough. Then sprinkle 2 tbsp finely chopped walnuts on top. 

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9 . Cut the round dough into 12 equal slices. If you don’t have a pastry knife, use a pizza cutter for this step. 

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10 . Tightly roll each rugalech starting from the wider end. 

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11 . Place the rugalech onto a baking sheet lined with parchment paper and bake at 360 degrees Fahrenheit for 15-20 minutes or unit golden brown.

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12 . Once they are cooled to room temperate roll them in powdered sugar. 

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5.0 from 3 reviews
Nutty Apricot Rugelach (Rogaliki)
 
Prep time
Cook time
Total time
 
Author:
Serves: 96 rugelach
Ingredients
  • 3 cups flour
  • 1½ cup butter, cold
  • 1 (8 oz) pkg. cream cheese, cold
  • 1 egg yolk
  • Pinch of salt
  • 1 cup Jam
  • 1 cup toasted walnuts
Instructions
  1. Sift the flour and salt into a large mixing bowl.
  2. Slice the cold butter into cubes and cut it into the flour using a pastry cutter. Continue cutting through until the pieces of butter are about the size of a pea.
  3. Add the cream cheese and continue to cut through until the cream cheese is pea sized as well.
  4. Add the egg yolk to the flour and butter and begin working it in with your hands.
  5. Continue to mend the dough together until it begins to take shape. Careful not to over mix the dough.
  6. Cover the dough with plastic wrap and refrigerate for at least 3 hours.
  7. Remove the butter from the refrigerator and divide it into 8 equal pieces.
  8. Take one piece at a time and roll it out to a circle 12 inches in diameter.
  9. Spread 2 tbsp of apricot jam onto the entire piece of dough. Then sprinkle 2 tbsp finely chopped walnuts on top.
  10. Cut the round dough into 12 equal slices. If you don't have a pastry knife, use a pizza cutter for this step.
  11. Tightly roll each rugalech starting from the wider end.
  12. Place the rugalech onto a baking sheet lined with parchment paper and bake at 360 degrees Fahrenheit for 15-20 minutes or unit golden brown.
  13. Once they are cooled to room temperate roll them in powdered sugar.