ROGALIKI, UKRANIAN ALMOND CRESCENTS, MARK'S

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Rogaliki, Ukranian Almond Crescents, Mark's image

Ma Burris always wanted me to make her Mexican Wedding Cookies (recipe in JAP) because she could eat it with the low sugar, being diabetic. This recipe differs, as it comes from Mark's Polish family. However, you decide which you prefer! I have yet to find a cookie I didn't like (wait, Grandma W's Bourbon Balls).

Provided by Megan Stewart

Categories     Cookies

Number Of Ingredients 9

2 1/2 c flour
1 pkg active dry yeast (about 1 t)
1 c sweet butter, at room temp
2 egg yolks, beaten
1/4 c sour cream
2 c almonds, toasted and ground
3/4 c brown sugar, firmly packed
2 egg whites
1 pinch salt

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.

Solomon David
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These almond crescents are so good, they're dangerous. I can't stop eating them!


Shahid Patni
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These are the best almond crescents I've ever had. I'll definitely be making them again and again.


Jason Slocum
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I made these rogaliki for a bake sale and they sold out in no time. Everyone loved them!


Blandine Awanza
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These almond crescents are the perfect holiday cookie. They're festive and delicious, and they're sure to be a hit with your family and friends.


Valentine Vutagwa
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I'm not a very experienced baker, but I was able to make these rogaliki without any problems. The instructions were clear and easy to follow.


Parker Searcy
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These were a little more work than I expected, but they were definitely worth it. They're so delicious and they look so impressive.


Munna Shake
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I used a different type of almond paste than the recipe called for, and the results were still great. So, if you don't have the exact ingredients on hand, don't be afraid to experiment.


Mujahid Ahsan
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These almond crescents are a great make-ahead dessert. I made them the day before I needed them and they were just as good the next day. They're also really easy to freeze, so you can make a big batch and have them on hand for whenever you need a swe


Zainab Zainuba
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I'm not a big fan of almond desserts, but I decided to try these rogaliki anyway. I'm so glad I did! They were amazing! The dough was light and flaky, and the almond filling was sweet and nutty. I will definitely be making these again.


Md Nurullah
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These were delicious! I made them for a party and they were gone in minutes. Everyone loved them. I will definitely be making them again.


Nainazaina ayomidw
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I've made these rogaliki several times now, and they're always a hit! They're so easy to make and they always come out perfect. I love the way the almond filling pairs with the flaky pastry. They're the perfect balance of sweet and savory.


Zulqrnain Malik
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These almond crescents were a delightful treat! The dough was easy to work with and the filling was rich and flavorful. I loved the combination of the sweet almond paste and the flaky pastry. They were perfect for a special occasion or a simple after