Rogaliki

Rogaliki is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 40 servings with 84 calories, 1g of protein, and 6g of fat each. For 11 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 17 people were impressed by this recipe. If you have dry yeast, unsalted butter, sour cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. It is brought to you by Moms Dish. Overall, this recipe earns an improvable spoonacular score of 5%. Similar recipes include Russian Rugelach i.e. Mom's famous Rogaliki, and Rogaliki (Polish Croissant Cookies With Jam Filling).

Servings: 40

Preparation duration: 45 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix flour and yeast in a medium bowl. Cut in the butter till mixture resembles coarse meal. Add remaining ingredients and mix well; dough will be crumbly. Form into a ball, but work dough as little as possible--the less kneading, the more tender the result. Wrap the bowl with plastic wrap, chill in fridge at least 2 hours.Preheat oven to 375 F. Roll dough in portions, on generously floured surface. Cut triangles out of the dough. 7. Place filling on the thicker side. Roll wide end of triangle inside ending with smaller piece wrapping around (as croissant).Tuck point of wedge underneath so rolls wouldn’t unroll during baking. Place on a lightly oiled baking sheet, leaving space between rolls. Bake 30-40 min. or till golden and puffed.

 

Step by step:

1. Mix flour and yeast in a medium bowl.

2. Cut in the butter till mixture resembles coarse meal.

3. Add remaining ingredients and mix well; dough will be crumbly. Form into a ball, but work dough as little as possible--the less kneading, the more tender the result. Wrap the bowl with plastic wrap, chill in fridge at least 2 hours.Preheat oven to 375 F.

4. Roll dough in portions, on generously floured surface.

5. Cut triangles out of the dough.

6. Place filling on the thicker side.

7. Roll wide end of triangle inside ending with smaller piece wrapping around (as croissant).Tuck point of wedge underneath so rolls wouldn’t unroll during baking.

8. Place on a lightly oiled baking sheet, leaving space between rolls.

9. Bake 30-40 min. or till golden and puffed.

Nutrition Information:

covered percent of daily need