Kookie Palace

cookie recipes, food, gardening

Rogaliki Recipe April 4, 2010

Cookie dough:

2 1/2 cup flour

1 package active dry yeast

1 cup unsalted butter, room temperature

2 egg yolks, beaten

3/4 cup sour cream

Nut filling:

2 cups coarsely chopped toasted almonds

1/2 to 3/4 cup firmly packed dark brown sugar

2 egg whites

pinch salt

Cookie:
Sift flour and yeast into a medium bowl. Cut in the butter until the mixture resembles coarse meal. I usually do this with a large serving fork.  Mix beaten egg yolks and sour cream in a small bowl. Add to flour mixture and mix well. Form dough into three balls.  Work the dough as little as possible for a more tender and flaky result. Put in a plastic bag and chill for at least 2 hours.

FILLING:
Combine almonds and sugar in a small bowl. Beat egg whites with salt in a mixer  until stiff.   Fold into nut mixture.

ASSEMBLY:
Preheat oven to 375 F. Roll each ball on a generously floured surface to about 1/8″ thick. Cut into circles.  I use a cake pan as a pattern/form/cutter.  Cut circle into eight wedges.
Spread wedges with filling. Starting at wide end, roll as for croissants, tucking point of wedge underneath so rolls won’t unroll during baking. I can usually make one more ball from the cuttings of the first three.  Since the dough has been worked more, I notice this final batch is a little less flaky and puffy.

Place on a baking sheet covered with parchment paper. Bake 30 minutes or till golden and puffed.

I have also tried this recipe using strawberry and raspberry jam.  It leaked a little as it baked, but was still yummy.

Before serving, I dust the cookies with powdered sugar.