When it comes to homemade treats that never fail to impress, this rogaliki recipe is a standout. These bite-sized pastries are a delightful blend of buttery, flaky dough and a sweet, jam-filled center that’s simply irresistible.
This easy recipe combines nostalgic flavors with an elegant touch and is perfect for gatherings, holiday spreads, or even as a comforting snack.
What Makes Rogaliki So Special?
Rogaliki, also known as rugelach, are beloved for their delicate texture and rich taste. They are a cross between a cookie and a pastry, making them wonderfully versatile.
This recipe is beginner-friendly and doesn’t require complicated techniques or ingredients. It’s designed to make baking approachable while delivering a show-stopping result.
The dough comes together quickly and can be worked with ease, while the jam filling adds a fruity sweetness that complements the buttery layers.
Tips for Baking Success
Here are a few simple tips to ensure your rogaliki turns out perfectly every time:
- Use quality ingredients: Opt for real butter and your favorite high-quality jam or preserves. The richer the ingredients, the better the flavor.
- Keep the dough cool: If the dough starts to feel too soft while rolling, pop it into the fridge for a few minutes. Cold dough is easier to handle and helps maintain that flaky texture.
- Even slicing: When cutting the dough into triangles, aim for uniform sizes to ensure even baking.
- Roll tightly: For the best results, roll each triangle tightly to keep the jam filling from leaking out during baking.
Creative Substitutions & Variations
While the classic jam-filled rogaliki are undeniably delicious, there’s plenty of room for creativity. Here are some ideas to mix things up:
- Nut lovers: Add a sprinkle of finely chopped walnuts or almonds over the jam before rolling for an extra crunch.
- Chocolate twist: Swap the jam for a thin layer of Nutella or melted chocolate for a decadent variation.
- Spiced filling: Incorporate a dusting of cinnamon and sugar for a cozy flavor profile.
- Savory option: Experiment with savory fillings like cream cheese and herbs for a unique twist.
Why This Recipe Is Perfect for Any Occasion
The beauty of this recipe lies in its simplicity and adaptability. It’s an easy recipe that yields an impressive treat, ideal for everything from casual family gatherings to formal celebrations.
Plus, the recipe makes a generous batch, so you’ll have plenty to share—or keep for yourself!
Rogaliki also stores well, making them a great make-ahead option. Keep them in an airtight container, and they’ll stay fresh for days.
You can even freeze them for longer storage, making them a convenient choice for busy schedules.
Pro Tips for Serving & Presentation
To make your rogaliki look as good as they taste, roll the finished pastries in powdered sugar for a snowy, elegant finish. Arrange them on a decorative plate or tiered tray for a stunning presentation.
This rogaliki recipe proves that you don’t need complicated techniques or fancy tools to create something truly special. With its simple steps, versatile filling options, and timeless appeal, this easy recipe deserves a spot in your collection of go-to recipes.
Easy Rogaliki (Rugelach) Recipe
Equipment
- Rolling Pin
- Pizza cutter or sharp knife
- Two rimmed baking sheets lined with parchment paper
- Stand mixer or hand mixer with paddle attachment
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- 2 teaspoons rapid rise or instant yeast
- ½ teaspoon fine sea salt
- 1 cup 2 sticks unsalted butter, melted and cooled to 110°F
- 1 cup whole milk warmed to 110°F
- 2½ tablespoons granulated sugar divided
- 1 cup berry jam or blended preserves
- 1 cup confectioners’ sugar for finishing
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, yeast, and salt. Set the bowl aside.
- Mix Dough: Using a stand mixer with a paddle attachment (or a hand mixer), combine the melted butter and warm milk on a low to medium setting. Gradually incorporate the flour mixture into the bowl, adding it one cup at a time. Allow each portion to blend fully before adding more. Continue mixing until the dough is soft and no longer sticky, about 3-5 minutes. If needed, add extra flour 1 tablespoon at a time to prevent sticking.
- Let the Dough Rest: Cover the bowl with plastic wrap and leave the dough to rest at room temperature for 30 minutes. This helps the dough become easier to work with.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper and set them aside.
- Divide and Roll the Dough: Cut the dough into five equal portions. Take one portion and roll it out on a floured surface into a thin circle, about 10 inches in diameter and less than ¼ inch thick.
- Add Sugar and Jam: Sprinkle ½ tablespoon of granulated sugar over the rolled-out dough. Spread a thin, even layer of jam over the surface. Avoid spreading too close to the edges to prevent leaks during baking.
- Cut and Shape: Using a pizza cutter or sharp knife, slice the dough circle into 12 even triangular sections, similar to cutting a pizza. Starting at the wider edge of each triangle, roll the dough tightly toward the narrow tip to form a crescent. Place each rolled piece seam-side down onto the prepared baking sheets, leaving about an inch of space between them.
- Proof the Rugelach: Allow the rugelach to proof in a warm area, like a 100°F oven, for 30 to 45 minutes until they appear slightly puffed. If proofing at room temperature, expect the process to take about twice as long.
- Bake the Pastries: If proofed in the oven, remove the trays and preheat the oven to 350°F. Bake the rugelach for 25 to 30 minutes, turning the trays halfway through, until the tops are lightly golden.
- Coat with Sugar: While still warm, roll the baked rugelach in confectioners’ sugar. Transfer them to a serving plate and let them cool slightly before enjoying.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.