Rogaliki Ukranian Almond Crescents Marks Recipes

Steps:

• Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
• Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
• Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
• Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
• Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.

Steps:

• 1. Pastry: Mix flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resembles a coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still crumble. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the dough will be. Stop at the point the dough is tacky. Wrap in wax paper and chill for at least two hours. Prepare the filling my mixing the almonds and sugar in a small bowl. Separately beat the egg white into the salt until stiff but not dry, and carefully fold into the nut mixture. Preheat the oven to 375F. When the dough is chilled divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8 inch thick. Work on a well floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends to curve inward to form a "horn" Make sure the point of the horn is on the bottom, or they will open during baking. Place the crescents on a lightly oiled baking sheet and bake for about 30-40 minutes until golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and almonds; mix a few seconds until well incorporated. Stir in the flour until a dough forms.
• Roll the dough into a rope 3/4-inch thick. Cut the rope into 3-inch long pieces. Shape the cookies by rolling each piece back and forth while pressing down gently with two fingers on each end until the piece is about 5-inches long. The dough piece should be plump in the center, and thinner on it's ends. Repeat with remaining cookies.
• Place the cookies onto a cookie sheet, bending the ends toward each other to form a crescent 'C' shape. Bake in preheated oven until the edges have turned golden brown, about 20 minutes. Dust immediately with powdered sugar, then cool completely on a wire rack.

Steps:

• In a medium bowl mix egg yolks, philly cheese and baking powder using a hand held mixer. Carefully start adding the flour. When the mixture will not be mixing well, and will look like wood chips, put away the blending mixer and using your hands knead the dough.
• Create a roll and cover in foil and freeze for 15 minutes. At this time preheat the oven to 375.
• Take the dough out and separate into two. Roll and cut out 3 inch trangles.
• Make as many as you can and on centre of each put a small spoon of jam. Roll them into a croissant shape.
• Place the croissants onto a greased cookie sheet, and bake for 10-12 minutes or until golden.
• Repeat with the rest of the dough.
• When you take them out, put aside and sprinkle with powdered sugar on top.
• This makes about 3 batches of 20 cookies each.
• Total count about 60 cookies.