Ragaliki (Rugelach)

June 21, 2016

Ragaliki (Rugelach)

I love this small sweet dessert. It works great with tea or coffee in the morning. In Russian, we call them rogaliki… or in other words rugelachs. They are formed into a crescent shape by rolling a triangular shape of dough around a filling. You can fill them with anything you like (Nutella, jam, poppy seed etc.). I filled mine with jam. For me, it’s so hard to find a good recipe for these because every recipe that I try, they don’t stay soft and get hard the next day. However, not with this recipe. They stay soft for several days and are absolutely delicious. They are filled with a sweet jam and after they are baked, sprinkle them with some powdered sugar. I think I ate all of them by myself. :) It can’t get any better than that. You’ll just need to put a little time into the dough part and the rest is a piece of cake. Read on to learn how to make these delicious little rugelachs. Enjoy!

What you need:

2 cups of flour

3 tbsp of sugar

2 tsp dry yeast

1 tsp salt

2 large eggs, room temperature

1/3 cup milk, room temperature

5 tbsp of butter room temperature

any jam or filling

powdered sugar for dusting

Before you start, make sure that all of the ingredients are room temperature so the yeast can activate. Combine the milk, sugar, yeast, salt, eggs, and the flour. Mix on low speed until well combined. Cut up the butter into cubes. Change to a dough hook. Turn on the mixer to low speed and add the butter, one cube at a time, until the mixture is well combined.

Let the dough rise for about an hour until doubled in size. Kneed the dough for about 5 minutes or until it's not sticky anymore. Divide the dough into 4 sections and roll out the dough. Using a pizza cutter, cut the dough into 8 triangular pieces. Place about a tablespoon of jam on the end of each triangle dough piece.

Fold the edge of the dough over and pinch together on the ends. Keep rolling until in a crescent shape. Place them onto a pan and let sit for about 30 minutes. Preheat the oven to 350 degrees F.