Rogaliki — Nut & Fruit-Jam Crescents
Tender sour-cream pastry rolled around walnuts and fruit jam into little crescents — the rolled cookie of every Slavic holiday table. Flaky, not too sweet.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 24
- Intermediate, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (240 g) whole-wheat pastry flour
- 1/2 cup (115 g) cold butter, cubed
- 1/2 cup (120 g) sour cream
- 1 egg yolk, 2 tbsp raw honey, pinch salt
- 3/4 cup finely chopped walnuts
- 1/3 cup chia berry jam (see recipe 032) or mashed dates
- 1 tsp cinnamon
How to make it
Rub butter into flour and salt to crumbs; mix in sour cream, yolk and honey to a dough. Chill 30 minutes.
Preheat oven to 350°F (175°C). Line trays.
Divide dough in 3; roll each into a thin circle and cut into 8 wedges.
Spread a little jam and walnuts on each wedge; roll from the wide end to the point into a crescent.
Bake 18–22 minutes until golden. Cool, then dust with a little coconut flour if you like.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Rogaliki — Nut & Fruit-Jam Crescents
Tender sour-cream pastry rolled around walnuts and fruit jam into little crescents — the rolled cookie of every Slavic holiday table. Flaky, not too sweet.
Ingredients
- 2 cups (240 g) whole-wheat pastry flour
- 1/2 cup (115 g) cold butter, cubed
- 1/2 cup (120 g) sour cream
- 1 egg yolk, 2 tbsp raw honey, pinch salt
- 3/4 cup finely chopped walnuts
- 1/3 cup chia berry jam (see recipe 032) or mashed dates
- 1 tsp cinnamon
Instructions
- Rub butter into flour and salt to crumbs; mix in sour cream, yolk and honey to a dough. Chill 30 minutes.
- Preheat oven to 350°F (175°C). Line trays.
- Divide dough in 3; roll each into a thin circle and cut into 8 wedges.
- Spread a little jam and walnuts on each wedge; roll from the wide end to the point into a crescent.
- Bake 18–22 minutes until golden. Cool, then dust with a little coconut flour if you like.
