Rogaliki are easy-to-make, easier-to-devour cookies that are flaky, buttery, and absolutely delicious. They go perfect with coffee or make the ultimate party dessert. With so many filling options, this Russian treat is always fun.
Raspberry and Cherry Rogaliki. My goodness, they are so good. If you could smell my kitchen right now, you’d know exactly what I was talking about.
Rogaliki are prepared during so many occasions – holiday parties, family dinners, community potlucks, and literally just because – because why not? You haven’t even heard the best part yet. This recipe is sugarless. So those watching their sugar intake, rejoice. I’ve got the perfect dessert for you. For anyone, actually, because they’re so darn good.
What makes sugarless Rogaliki so great?
The flour. Canadian flour to be exact. That’s the secret here. It takes these cookies to a whole new level of soft. Thanks, Canada.
Sour cream. Moisture and cookies always go well together and sour cream helps add so much moisture to the cookie dough. The end result? A very fine crumb.
The filling. This is the fun part. These cookies can be filled with almost any sort of filling you like! You could even make a few different fillings and have a variety of flavors on your table. I’m a fruity jam kind of girl, so a cherry and raspberry jam mixture hit the perfect spot for me. Here are a few fun flavor combos:
- Honey, cinnamon, and nuts – it’ll give you all the baklava vibes
- Apples and Nutella – for kids, and those that are kids at heart
- Strawberries and cream cheese – mmm
One recipe, so many variations. What will you cook up?
What do I need to make this recipe?
- egg
- unsalted butter
- sour cream
- baking soda
- lemon
- flour
- vanilla
- jam, any kind that you like
Steps
Melt butter in the microwave.
In a medium-sized bowl, add 1 large egg, 2 drops of vanilla, and melted butter. Beat with a hand mixer or whisk together.
To the bowl add, 1 cup of sour cream.
In a separate shallow plate, add 1 teaspoon of baking soda and squeeze a 1/2 a lemon. It will foam. Mix together and add to the rest of the ingredients.
Fold in 2 1/2 cups of flour. (I use Canadian flour)
Mix it until the dough forms into a ball.
Preheat the oven to 350F.
Cut the dough into four equal parts.
Roll out each piece into a circle. (Sprinkle some flour onto your counter to make it easier)
With a pizza slicer, cut the dough into pizza slice shapes.
Put a teaspoon of preferred jam on each slice and roll it in so the jam stays inside and the tip is showing, like a croissant.
Place on a baking sheet. Then you can either bake the way it is or brush the rogalik with 1 whisked egg and sprinkle on some sugar before placing it into the preheated oven.
Bake for 30-35 minutes, or until golden.
Let cool. Sprinkle with powdered sugar. (optional)
Ingredients
- 1 large egg
- 1 cup unsalted butter
- 1 cup sour cream
- 1 tsp baking soda
- ½ lemon
- 2½ cups flour, for the dough
- ½ cup flour, for rolling the dough
- 2 drops vanilla extract
- jam, any kind you like
Instructions
Melt butter in the microwave.
In a medium-sized bowl, add 1 large egg, 2 drops of vanilla, and melted butter. Beat with a hand mixer or whisk together.
To the bowl add, 1 cup of sour cream.
In a separate shallow plate, add 1 teaspoon of baking soda and squeeze a 1/2 a lemon. It will foam. Mix together and add to the rest of the ingredients.
Fold in 2 1/2 cups of flour. (I use Canadian flour)
Mix it until the dough forms into a ball.
Preheat the oven to 350F.
Cut the dough into four equal parts.
Roll out each piece into a circle. (Sprinkle some flour onto your counter to make it easier)
With a pizza slicer, cut the dough into pizza slice shapes.
Put a teaspoon of preferred jam on each slice and roll it in so the jam stays inside and the tip is showing, like a croissant.
Place on a baking sheet. Then you can either bake the way it is or brush the rogalik with 1 whisked egg and sprinkle on some sugar before placing it into the preheated oven.
Bake for 30-35 minutes, or until golden.
Let cool. Sprinkle with powdered sugar. (optional)
Equipment Used
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