Name: The Flaky, Sweet Rogaliki
Prep time: 45 min
Cook time: PT-488092H4M37S
Total time: PT-488092H4M37S
Cuisine: Eastern European
Ingredients: 4 cups all-purpose flour, plus extra for dusting; 2 tsp rapid rise or instant yeast; ½ tsp fine sea salt; 1 cup (2 sticks) unsalted butter, melted and cooled to 110°F; 1 cup whole milk, warmed to 110°F; 2½ tbsp granulated sugar, divided; 1 cup berry jam or blended preserves (strawberry, raspberry, apricot, or your choice); 1 cup confectioners’ sugar (for finishing)

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Why You’ll Love This Recipe

Buttery & flaky: The dough has the perfect balance of tenderness and flakiness, making each bite melt in your mouth.
Sweet jam filling: The berry jam provides a burst of flavor that complements the rich dough.
Versatile: You can customize the filling with different jams, preserves, or even chocolate for a unique twist.
Easy to make: With a simple dough and jam filling, these pastries are beginner-friendly but look impressive.
Perfect for any occasion: Whether it’s a holiday, family gathering, or a casual treat, these are sure to be a hit!

Ingredients

For the dough:

4 cups all-purpose flour, plus extra for dusting
2 tsp rapid rise or instant yeast
½ tsp fine sea salt
1 cup (2 sticks) unsalted butter, melted and cooled to 110°F
1 cup whole milk, warmed to 110°F
2½ tbsp granulated sugar, divided

For the filling:

1 cup berry jam or blended preserves (strawberry, raspberry, apricot, or your choice)

For finishing:

1 cup confectioners’ sugar

Directions

1. Prepare the pan and oven

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.

2. Mix the dry ingredients

In a medium mixing bowl, whisk together the flour, yeast, and salt.

3. Make the dough

In a stand mixer or using a hand mixer, combine the melted butter and warm milk. Gradually incorporate the dry ingredients into the butter mixture, mixing until the dough is smooth and no longer sticky (about 3-5 minutes). Let the dough rest for 30 minutes at room temperature.

4. Roll out the dough

Divide the dough into five equal portions. Roll each portion into a 10-inch circle, about ¼-inch thick. Sprinkle ½ tablespoon of granulated sugar over each circle, then spread a thin layer of jam over the surface.

5. Cut and shape the pastries

Using a pizza cutter or sharp knife, slice each circle into 12 triangles. Roll each triangle tightly from the wider edge toward the narrow tip to form a crescent shape. Place them seam-side down on the prepared baking sheets.

6. Proof the pastries

Allow the pastries to proof in a warm area for 30-45 minutes, until slightly puffed.

7. Bake

Bake for 25-30 minutes, turning the trays halfway through. The tops should be lightly golden.

8. Finish with sugar

While still warm, roll the baked pastries in confectioners’ sugar. Let them cool slightly before serving.

Servings and Timing

Prep time: 45 minutes
Bake time: 25-30 minutes
Resting/proofing time: 30-45 minutes
Total time: 1.5 hours
Servings: 60-70 rogaliki (depending on size)

Tips for the Perfect Rogaliki

Dough consistency: Make sure your butter and milk are at the right temperature (110°F) to activate the yeast and get the perfect dough texture.
Proofing: Don’t skip the proofing step! This gives the dough time to rise and become light and fluffy.
Jam: Use your favorite fruit jam or preserves. Berry flavors like raspberry or strawberry are classic, but apricot or even chocolate spread can be great alternatives.
Roll tightly: Be sure to roll the dough tightly but not too tight, so the jam doesn’t leak out during baking.
Finishing touch: Don’t forget the confectioners’ sugar at the end for that perfect, sweet finish!

Variations

Different fillings: You can use chocolate spread, nuts, or even cream cheese fillings for a twist on the classic berry jam.
Spiced version: Add a sprinkle of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Make them mini: For bite-sized rogaliki, cut the dough circles into smaller sections, perfect for appetizers or a tea party.

Storing and Reheating

Storage: These pastries stay fresh for 2-3 days in an airtight container at room temperature.
Freezing: You can freeze the unbaked pastries before proofing. Place them on a tray, freeze until firm, then transfer to a freezer-safe bag. When ready to bake, let them thaw and proof before baking as usual.
Reheating: Reheat in a 350°F oven for about 5-10 minutes until warm and slightly crispy again.

FAQs

Q1. Can I use store-bought dough?
You can, but the homemade dough is what gives these pastries their signature flaky texture and flavor.

Q2. Can I make these ahead of time?
Yes, you can prepare them the day before, store them in an airtight container, and enjoy them the next day.

Q3. Can I substitute the jam with something else?
Absolutely! Nut butters, cream cheese, or even a chocolate-hazelnut spread work well.

Q4. How can I make these gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that this may slightly change the texture.

Conclusion

These Flaky, Sweet Rogaliki are the perfect balance of buttery dough and sweet, jam-filled goodness. Whether you’re making them for a special occasion or simply as a treat, they’re sure to delight everyone who takes a bite. The delicate crescent shape and rich flavor make them as beautiful as they are delicious.

The Flaky, Sweet Rogaliki

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These Flaky, Sweet Rogaliki are buttery, jam-filled pastries that melt in your mouth. Perfect for any occasion, they are versatile, easy to make, and always a crowd-pleaser.

Author: Amy
Prep Time: 45 minutes
Cook Time: 25-30 minutes
Total Time: 1.5 hours
Yield: 60-70 rogaliki (depending on size)
Category: Dessert
Method: Baking
Cuisine: Eastern European
Diet: Vegetarian

Ingredients

4 cups all-purpose flour, plus extra for dusting

2 tsp rapid rise or instant yeast

½ tsp fine sea salt

1 cup (2 sticks) unsalted butter, melted and cooled to 110°F

1 cup whole milk, warmed to 110°F

2½ tbsp granulated sugar, divided

1 cup berry jam or blended preserves (strawberry, raspberry, apricot, or your choice)

1 cup confectioners’ sugar (for finishing)

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Instructions

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
In a medium mixing bowl, whisk together the flour, yeast, and salt.
In a stand mixer or using a hand mixer, combine the melted butter and warm milk. Gradually incorporate the dry ingredients into the butter mixture, mixing until the dough is smooth and no longer sticky (about 3-5 minutes). Let the dough rest for 30 minutes at room temperature.
Divide the dough into five equal portions. Roll each portion into a 10-inch circle, about ¼-inch thick. Sprinkle ½ tablespoon of granulated sugar over each circle, then spread a thin layer of jam over the surface.
Using a pizza cutter or sharp knife, slice each circle into 12 triangles. Roll each triangle tightly from the wider edge toward the narrow tip to form a crescent shape. Place them seam-side down on the prepared baking sheets.
Allow the pastries to proof in a warm area for 30-45 minutes, until slightly puffed.
Bake for 25-30 minutes, turning the trays halfway through. The tops should be lightly golden.
While still warm, roll the baked pastries in confectioners’ sugar. Let them cool slightly before serving.

Notes

Use your favorite fruit jam or preserves. Berry flavors like raspberry or strawberry are classic, but apricot or even chocolate spread can be great alternatives.

Add a sprinkle of cinnamon or nutmeg to the dough for a warm, spiced flavor.

For bite-sized rogaliki, cut the dough circles into smaller sections.

Store in an airtight container at room temperature for 2-3 days or freeze unbaked pastries for later use.