Rogaliki is a Russian sweet pastry with different fillings such as jam, nuts, dried fruits, etc. The pastry can be made from yeast dough, puff pastry, shortcrust dough or yogurt / cottage cheese dough. I personally prefer the cottage cheese dough as the pastry is really soft with a fluffy texture. It stays soft even in the next day.
The walnut filling is very easy to make and it’s so delicious. Use equal amount of ground walnuts (or any other nuts such as pistachios, almonds, cashews, etc.) and sugar and simply bind it with an egg white.
Place the filling on one side of the pastry and roll toward the other side. Secure the edges. Make a slightly curved shape to look like an animal horn.
Here you go – these are my favorite rogaliki with walnut filling. Bon Appetit!
- 200 g cottage cheese, or strained yogurt
- 1/4 cup caster sugar
- 2 tsp vanilla extract
- 100 g softened butter
- 1/2 tsp salt
- ~2 cups plain flour
- 1 tsp baking powder
- 1/2 cup walnut pieces
- 1/2 cup caster sugar
- 1 egg white
- In a mixing bowl, combine cottage cheese, sugar, vanilla extract, butter and salt.
- Stir in 1 cup flour and baking powder.
- Gradually add the remaining flour and knead an elastic and soft dough.
- Wrap it in a cling film and let it rest in a fridge for 30 mins.
- Preheat the oven to 180C.
- Roast the walnut pieces on a dry pan until just brown. Let to cool.
- Place in a blender and grind the nuts.
- Combine the ground walnuts, sugar and egg white.
- Divide the dough in two parts. Roll each part in a circle (0.3 cm thick).
- Cut into 8 triangles (like pizza).
- Place 1 tsp of the filling on a wider side of each triangle, then roll toward the narrower side. Slightly press to seal the edges.
- Place the rogaliki on a baking tray lined with a parchment paper.
- Bake for ~12-15 minutes.
- Remove from the oven, allow to cool. Serve dusted with a powdered sugar.