Name: Rogaliki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 32
Cuisine: Russian
Ingredients: 1 tablespoon active dry yeast; 1/2 cup warm water (120 milliliters); 2 eggs; 1/2 cup oil (120 milliliters); 2 tablespoons white sugar; 4 to 4 1/2 cups all-purpose flour (480 to 540 grams); jelly or chocolate filling of choice; Powdered sugar

Jump to Recipe

These rogaliki are delicious Eastern European cookies filled with jelly and are traditionally served after a meal along with tea or coffee for dessert.

a pile of rogaliki with one bitten from showing strawberry jelly

Rogaliki are a popular Russian, Ukrainian, and Polish cookies and mean "little horns" in Polish.

These yeast cookies are very similar to rugelach, the main difference being that while rugelach have the filling spread throughout, rogaliki are filled with jelly or chocolate.

You may be wondering how I came across these cookies. After all, they aren't very popular outside of Eastern Europe.

I actually know of them because of a friend who was born and raised in Moscow.

One day, he was talking to me about his grandmother he had lost and was very close to. Suddenly, he remembered these little cookies filled with marmalade his grandmother used to make.

He wasn't sure if they were Russian and suggested it may be Jewish, because despite losing her religion to the communists, his grandmother would make Jewish foods such as gefilte fish from scratch.

I saw the way his face lit up while speaking about them I decided to find them and make them for him.

It took a little searching because they aren't Jewish, but Eastern European. But a few weeks later, I set a plate of these rogaliki in front of him.

At first, he just stared at them and when he bit into one he started to get choked up and gave me a hug. He said they were just like his grandmother's rogaliki. That, my friends, is the power of food.

While most rogaliki recipes call for cream cheese, I found this Russian recipe for dairy free rogaliki and my friend couldn't tell the difference in taste.

These cookies are a perfect dessert to have after a beef stroganoff dinner for a classic way to end the meal.

Rogaliki SNAFU:

One of the last times I made these, I forgot to let them rise. They were great fresh out of the oven, but as soon as they cooled, they were very hard.

Other dairy free cookies you make like:

Yield: 32 cookies

Rogaliki

Rogaliki are a popular dessert in Eastern Europe and are perfect to have with tea after a beef stroganoff dinner.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

1 tablespoon active dry yeast
½ cup warm water (120 milliliters)
2 eggs
½ cup oil (120 milliliters)
2 tablespoons white sugar
4 to 4 ½ cups all-purpose flour (480 to 540 grams)
jelly or chocolate filling of choice
Powdered sugar

Instructions

In a mixing bowl, combine warm water, yeast, and sugar. Let sit for five minutes or until it foams.
Add eggs and oil. Lightly mix.
Using a baking spatula to mix, add half a cup of flour at a time until it becomes doughy and smooth.
Divide the dough into four equal parts. Roll one part out until it is a circle about 10 to 12 inches wide, and then divide it into 8 slices.
On each slice, dab about a dime's worth of filling of choice a little below the top.
Roll the top over like a hood and press down to hold the filling in. Then, roll the rest of the way towards the center.
Place each rogaliki on a baking sheet lined with parchment paper. Let rise until doubled in size.
Preheat your oven to 350°F or 175°C.
Bake for about 15 minutes or until the rogaliki are a light golden color.
Remove, and while warm, dust generously with powdered sugar.