Jam Filled Rugelach (Rogaliki) Cookies


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Recipe Makes: about 60 cookies

Prep Time: 30 minutes

Rise Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hr 30 minutes

INGREDIENTS:

1 cup unsalted butter; melted (not hot)

1 cup milk; warm (not hot)

4 cups flour

1 tsp vanilla extract

½ tbsp active dry yeast

jam; for filling

DIRECTIONS:

  1. Heat up the milk until it reaches 100-115 F, use a thermometer to check the temperature. Once milk is in the desired temperature range, add in yeast and wait 5-7 minutes until it is activated.
  2. In the bowl of your stand mixer combine, melted butter, vanilla extract, milk, yeast, and flour. Use the paddle attachment and mix until everything is combined.
  3. Divide the dough into 5-6 pieces. Cover the pieces when not in use with a kitchen towel. Roll out the piece until its 1/8 inch thick and use something that is a 9” circle shape (I used the lid from my pots) to cut out the shape.
  4. *Then spread the jam, and cut the circle into 8 triangle slices. Roll them up starting from the large side to the tip.
  5. Cover them with a kitchen towel and let them rise for 30 minutes. While the rugelach are rising, preheat oven to 350 F. Once time is up, bake at 350 F for 25-30 minutes or until golden brown.
  6. Sprinkle the rugelach with powdered sugar once they have cooled. Enjoy!

* I used about 1/4 cup of jam for each dough circle. Just make sure to use enough so that cookies wont be dry. And careful to not use too much or the jam will leak out when baking.

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STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

Heat up the milk until it reaches 100-115 F, use a thermometer to check the temperature. Once milk is in the desired temperature range, add in yeast and wait 5-7 minutes until it is activated. In the bowl of your stand mixer combine, melted butter, milk, yeast, and flour.

Use the paddle attachment and mix until everything is combined.

Divide the dough into 5-6 pieces. Cover the pieces when not in use with a kitchen towel.

Roll out the piece until its 1/8 inch thick and use something that is a 9” circle shape (I used the lid from my pots) to cut out the shape.

*Then spread the jam, and cut the circle into 8 triangle slices. Roll them up starting from the large side to the tip.

Roll them up starting from the large side to the tip.

Cover them with a kitchen towel and let them rise for 30 minutes. While the rugelach are rising, preheat oven to 350 F. Once time is up, bake at 350 F for 25-30 minutes or until golden brown.

Sprinkle the rugelach with powdered sugar once they have cooled. Enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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