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Raspberry Pistachio Rogaliki Cookies – Rugelach

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Raspberry Pistachio Rogaliki Cookies are soft, buttery, crescent-shaped Polish-inspired pastries made with fluffy yeast dough, sweet raspberry preserves, and finely ground pistachios. These delicious homemade cookies are perfect for holidays, special gatherings, or enjoying with coffee or tea.

Ingredients

1/2 cup whole milk

1/4 cup white granulated sugar, divided (for dough)

2 tsp active dry yeast

1/2 tsp sea salt

10 tbsp unsalted butter, melted and cooled (1/2 cup plus 2 tbsp)

2 large eggs (for dough)

1 large egg yolk

2 tbsp sour cream

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1 cup shelled pistachios

1/2 cup white granulated sugar (for filling)

1 cup raspberry preserves

2 large eggs (for egg wash)

1 tbsp water (for egg wash)

Instructions

  1. Warm the whole milk to approximately 105°F–110°F (40°C–43°C). Stir in 1 tablespoon of the dough sugar and the active dry yeast. Let stand for 5 minutes until foamy.
  2. Add the 2 eggs, egg yolk, sour cream, melted and cooled butter, remaining dough sugar, sea salt, and vanilla extract. Mix until well combined.
  3. Gradually incorporate the all-purpose flour, mixing until a soft dough forms. Knead by hand or with a stand mixer for 5–7 minutes until smooth and elastic.
  4. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until doubled in size.
  5. Meanwhile, prepare the pistachio filling by combining the shelled pistachios and 1/2 cup granulated sugar in a food processor. Pulse until finely ground and slightly clumpy, being careful not to process into pistachio butter.
  6. Line baking sheets with parchment paper. In a small bowl, whisk together the 2 eggs and 1 tablespoon water to prepare the egg wash.
  7. Once the dough has risen, gently punch it down and divide it into 4 equal portions. On a lightly floured surface, roll each portion into a circle approximately 10–12 inches in diameter.
  8. Lightly brush each dough circle with egg wash, leaving approximately a 1 1/2-inch border around the outer edge. Sprinkle one-quarter of the pistachio filling evenly over each circle.
  9. Using a pizza cutter or sharp knife, cut each circle into 12 equal triangular wedges, creating 48 wedges in total.
  10. Place approximately 1 teaspoon of raspberry preserves near the wide end of each wedge. Starting from the wide end, carefully roll each wedge toward the pointed tip to form a crescent. Gently seal the dough around the filling to prevent leaking.
  11. Arrange the shaped cookies on the prepared baking sheets, leaving space between them and positioning the pointed tips underneath. Brush the tops with the remaining egg wash.
  12. Cover loosely and allow the shaped cookies to rise in a warm place for 30–45 minutes until slightly puffy. Meanwhile, preheat the oven to 350°F (175°C).
  13. Bake the cookies for approximately 18 minutes, or until golden brown and lightly puffed. Bake in batches if necessary, rotating the baking sheets for even browning.
  14. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely before serving.

Notes

Yeast activation: For reliable results, activate active dry yeast in milk warmed to approximately 105°F–110°F. Excessively hot milk can damage the yeast and prevent the dough from rising.

Dough consistency: The dough should be soft, smooth, and elastic. Avoid adding excessive flour, which can make the cookies dense.

Prevent leaking: Use approximately 1 teaspoon of thick raspberry preserves per cookie and carefully seal the dough around the filling.

Strawberry Almond Variation: Substitute strawberry jam for raspberry preserves and finely ground almonds for pistachios.

Apricot Walnut Variation: Replace raspberry preserves with apricot preserves and pistachios with finely ground walnuts.

Chocolate Hazelnut Variation: Substitute chocolate hazelnut spread for the raspberry filling.

Lemon Pistachio Variation: Add freshly grated lemon zest to the pistachio and sugar mixture for a bright citrus flavor.

Mixed Berry Variation: Replace raspberry preserves with thick mixed berry preserves.

Alternative nuts: Walnuts, almonds, and hazelnuts can be substituted for pistachios.

Homemade jam: Thick homemade raspberry jam works beautifully. Avoid watery preserves because they can leak during baking.

Make ahead: Prepare the dough the night before and refrigerate it in a covered bowl. Allow it to finish rising as needed before shaping the cookies.

Mixing by hand: A stand mixer is optional. The dough can be mixed and kneaded by hand until smooth and elastic.

Room temperature storage: Store completely cooled cookies in an airtight container for 2–3 days.

Refrigerator storage: Refrigerate cookies in an airtight container for up to 5 days.

Freezing instructions: Freeze fully cooled cookies in a freezer-safe airtight container for up to 3 months. Thaw at room temperature before serving.

Reheating: Refresh cookies in a 300°F (150°C) oven for 5–7 minutes or microwave individually for 8–12 seconds.

Serving suggestions: Serve with freshly brewed coffee, black tea, or hot chocolate. These crescent cookies also make wonderful additions to holiday cookie platters and homemade gift boxes.

Rogaliki vs. rugelach: Polish rogaliki are crescent-shaped pastries made with different types of dough, including yeast dough. Traditional rugelach often features cream cheese-based pastry.

Nutrition information is estimated per cookie and may vary depending on ingredient brands, cookie size, and the amount of filling used.

Nutrition

Find it online: https://chocolatecoveredamy.com/raspberry-pistachio-rogaliki-cookies-rugelach/