Rogaliki Cookies (Orange Walnut Rugelach) - video
Servings: 48 cookies
Ingredients
for the dough:
- 2 1/4 cups (280g) flour spooned and leveled
- 1/2 cup (60g) powdered sugar
- 1 cup (230g) cold butter cut into small cubes
- 1 egg yolk
- 1/4 cup (60g) sour cream
- big pinch of salt
for the filling:
- 2 cups (170g) walnuts 1 1/2 cups ground walnuts
- 2/3 cup (180g) sweet orange jam/marmalade
- 1/4 cup (50g) light brown sugar
- 1 teaspoon cinnamon
to finish:
- 1 egg white for the egg wash
- 2 tablespoons granulated sugar to sprinkle
Instructions
Make the dough:
- In a stand mixer: add all the ingredients into the mixing bowl, mix with a paddle-shaped attachment over low speed. The dough will be crumbly at first, but will come together as it's mixed. Gather the dough into a smooth ball.
- In a food processor: add all the ingredients to the food processor bowl fitted with “S” blade and pulse to combine. The dough will be crumbly at first, but will come together as it's mixed. Gather the dough into a smooth ball.
- By hand: on a large chopping board stir the flour with salt and powdered sugar together, put the sour cream, egg yolk, and cold cubed butter on top and chop with a knife until crumble forms. Gather the dough into a smooth ball.
- All methods: Divide the dough into 4 parts, shape each part into a flat disc and wrap in plastic foil. Put the dough in the fridge for 40 minutes.
Shape the cookies:
- Grind the walnuts in a food processor until finely ground. Stir them with sugar and cinnamon.
- Take one part of the dough out of the fridge. Roll out on a lightly floured surface to form an 11-inch (27cm) circle. Sprinkle the dough with flour as you're rolling it out.
- Spread 1/4 of the jam over the dough then sprinkle with 1/4 of the nut-sugar mixture. Press the nuts slightly into the dough.
- Using a pizza cutter or sharp knife, cut the dough into 12 wedges, like a pizza (cut the circle into 4 quarters, then cut each quarter into 3 parts). Beginning at the wide outer edge and moving towards the center, roll up each wedge. Curve ends to form a crescent shape.
- Transfer the cookies to a baking sheet lined with parchment paper.
Bake:
- Brush the cookies with a lightly beaten egg white and sprinkle with granulated sugar.
- Bake at 375 °F / 190 °C / Gas Mark 5, no fan for about 22 minutes until golden (the cookies will be soft, they will finish baking on the baking sheet while cooling).
- Leave on the baking sheet to cool.
- Enjoy!
Video
Notes
- Instead of orange jam, apricot jam would also work well.
- Instead of walnuts, you can use almonds or pecans.
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- You can also cut each dough circle into 16 wedges (cut in 4 quarters and then each quarter into 4 parts) to make smaller cookies. Bake smaller cookies for 20 minutes.
- Storage: These cookies taste best served on day one of baking them, but they are also very good the next day! If you'd like to prepare them for Christmas or any other occasion, you can easily make them ahead. Store them for up to 5 days in an air-tight container. You can also make the dough and store it in the fridge for up to 3 days or freeze it for up to 3 months. Wrap it tightly in plastic foil.
- Calories: 1 cookie (1/48 of the recipe). This is only an estimate!
Nutrition
Calories: 103kcal