Raspberry Pistachio Rogaliki Cookies

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Warm the milk to 120–130°F (49–54°C) and pour it into a large bowl. Stir in about 1 tablespoon of the sugar and the yeast, then leave for about 5 minutes until foamy.
2. Add the eggs, egg yolk, sour cream, cooled melted butter, the remaining sugar, salt and vanilla, then whisk for about a minute until the eggs are well beaten.
3. Add the flour in batches of about 1/2 cup, whisking after each addition; switch to a spatula once the batter thickens.
4. Once a dough ball forms, turn it onto a floured surface, add the remaining flour and knead for 5 to 7 minutes until smooth and elastic.
5. Return the dough to the bowl, cover with a towel and proof in a warm spot for 1 to 1 1/2 hours, until doubled.
6. Pulse the pistachios with the 1/2 cup sugar in a food processor for a few minutes, until they clump and the oils release, stopping before it becomes a butter.
7. Punch down the dough, divide it into 4 equal pieces and shape each into a ball. Roll each into a 10 to 12-inch circle.
8. Whisk 2 eggs with 1 tablespoon water for the egg wash. Brush it over each circle, leaving a 1 1/2-inch border. Spread a quarter of the ground pistachios over the wash.
9. Cut each circle into 12 equal wedges. Place 1 teaspoon raspberry preserves at the wide outer edge of each wedge, above the nut filling.
10. Fold each wedge over the preserves, press the sides to seal, and roll into a crescent. Tuck the tip underneath and place on a parchment or silicone-lined sheet, 1 to 1 1/2 inches apart.
11. Brush the shaped cookies with the leftover egg wash, sprinkle any leftover pistachios on top, and proof for 30 to 45 minutes until fluffy. Meanwhile, preheat the oven to 350°F (175°C).
12. Bake at 350°F (175°C) for about 18 minutes, until golden brown. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggMilkSour creamPistachioJam