Rogaliki Ukranian Almond Crescents Marks Recipes

ROGALIKI, UKRANIAN ALMOND CRESCENTS, MARK'S

Steps:

• 1. Pastry: Mix flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resembles a coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still crumble. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the dough will be. Stop at the point the dough is tacky. Wrap in wax paper and chill for at least two hours. Prepare the filling my mixing the almonds and sugar in a small bowl. Separately beat the egg white into the salt until stiff but not dry, and carefully fold into the nut mixture. Preheat the oven to 375F. When the dough is chilled divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8 inch thick. Work on a well floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends to curve inward to form a "horn" Make sure the point of the horn is on the bottom, or they will open during baking. Place the crescents on a lightly oiled baking sheet and bake for about 30-40 minutes until golden.

ROGALIKI (POLISH JAM-FILLED CRESCENTS)

Steps:

• Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
• Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
• Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
• Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
• Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.