This post may contain affiliate links. Read my disclosure policy. Blackcurrant Rugelach; it doesn’t get any better than this folks. My mom whips these up all the time; family dinners, church potlucks, parties, just for the heck of it. Making Rogaliki (Rugelach) was one of those things that seemed intimidating until I asked my mom how she does it. Happy News! They are really simple and quick to make! You don’t even have to wait for butter to soften; you melt it. Score! I love these flaky, soft and perfect little Russian pastries. You can use any kind of preserves for the filling; Mom makes her own blackcurrant preserves and oh goodness if I could just let you lick the spoon (keep in mind I’ve probably licked it first). There is a secret to making these; it’s the Canadian flour. Trust me. I tried twice with regular unbleached all-purpose and both attempts were sub-par. The Canadian flour makes them soft instead of cookie-like. I finally bit the bullet and bought 44 lbs of the stuff. Everyone keeps saying it makes everything better! In this case, it proved to be true. I wonder if better for bread flour would have the same effect since they have a similar protein content?
Ingredients for Rugelach:
2 sticks unsalted butter (113g each), melted (not hot) 1 cup warm milk (1% or 2% milk will work) 4 cups CANADIAN all-purpose flour *measured correctly 3/4 Tbsp active dry yeast (Red Star Brand) Sugar Black current preserves OR your favorite preserves (raspberry, blackberry, etc). Here’s the Canadian flour that we purchased at Cash & Carry. It’s wasn’t as pricey as I thought it would be.
How to Make the Best Russian Rugelasch/Rogaliki:
Preheat Oven to 360°F. (That’s right; 360°). 1. Melt your butter over low heat. Once it’s melted, transfer it to the bowl of your electric mixer. You want it to be warm, not hot.
In the bowl of an electric mixer using the whisk attachment on medium speed, combine 2 sticks of melted butter & 1 cup warm milk (I heated the milk in the micro for 45 seconds).
Switch to the paddle attachment and add flour mixture to the milk/butter mixture about 1/2 cup at a time and mix until it is an even consistency and no longer sticking to the walls of the bowl, scraping down the bowl as necessary. It only takes 3-5 minutes to get the flour mixed well. The dough should be soft and won’t stick to your hands.
Divide the dough into five even portions and cover them loosely on the counter with some plastic wrap until you are ready to use them.
On a smooth non-stick surface, roll a portion of the dough out into about a 11-inch circle. No need to flour the surface if it’s a good, smooth cutting board.
Sprinkle the top of the dough with sugar (this is important not to miss since the dough doesn’t have any sugar in it. And you wouldn’t want to disappoint your sweet tooth. I put this step in bold because I’ve missed it before.
Cut 6 strips through the center to make 12 cute ‘lil triangles. Add about a marble size amount of your favorite preserves to the center of the wide part of the triangles. I recommend using preserves instead of jam; you don’t want the filling to be too juicy and leak out. Mom says the fastest way to apply the preserves is to fill a teaspoon and push off about a pea size amount onto each triangle. I haven’t discovered an easier way, but if you know, please share! Anyways, start rolling your rugelach toward the center. Push down the edges slightly after the first roll so the jam is less likely to sneak out.
Place the rolled rogaliki onto the prepared baking sheet with the end part facing down. Space them about 1/2 – inches apart. My mom has a fantastic baking sheet that fits all of these rogaliki. I need one! But it is ok to bake in 2 batches.
Let them rise in a warm oven (100˚F for 30-45 minutes). Or let them rise in a warm room till they are about 50% larger (could take as long as 2 hours or more at room temp).
Bake at 360°F for 20 minutes or until golden. Transfer to a bowl while they are still hot and sprinkle each layer generously with powdered sugar.
