February 21, 2016 lyukum

Family Recipes: My Mom’s Apple Rogaliki

My Mom's Apple Rogaliki

My Mom | Мама

Flaky apple rolls are part of my Ukrainian tasting menu Bud’mo!. This recipe is one of the most cherished in our family. Every time I bake apple rogaliks, my home smells like childhood, and it brings back my best memories. I remember waking up Sunday morning because of the same amazing smell. I hear Mom’s voice calling, “Breakfast’s ready!” She is back, with me, and everything will be okay. Спасибо, мама!

Dough | Тесто

This rich dough was very popular during the Soviet time. It amazes me how women were able to cook and bake delicious food being so frugal and using a pretty limited assortment of ingredients. Butter was way too fancy to use for every-day baking, so margarine was used instead. Everything else — a little bit of this, a little bit of that — was available and not very expensive.

This dough is easy to make, no special skills were required. It is not sticky and a pleasure to knead. After initial 30 minutes to start the fermentation process, it can be stored in a refrigerator for up to 3 days, slowly getting better and better. It means, working women could easily incorporate following this recipe into their busy schedule.

This dough is very versatile. Use it for sweet and savory, open and closed, big and small pies and pastries. When rolled thin, it gets crispy when baked. Thicker layers of this dough make a nice soft crumb.

Apples | Яблоки

Rogaliks can be filled with many different fillings. My Mom always made them with apple confiture. As a child, I was sure it’s her special secret recipe, and we’re the only lucky people on Earth to have her making this kind of apples! Today, I know this preparation was known and used all over Western Ukraine (Kharkiv, Poltava, Kremenchuk, Sumy, etc.) at the very least.

Fresh apples were washed, peeled, cored, and sliced first. Then, apple slices were mixed with sugar and left at room temperature for 1-2 days to soften. At the end of the process, apple sliced were swimming in its juice. After that, they were slowly brought to simmer and immediately taken off the heat to cool down to room temperature once a day 3-5 times to become a confiture.

Apple Rogaliki
My Mom's Apple Rogaliki
Print Recipe
Prep Time 3hours
Cook Time 25minutes
Servings rogaliks
My Mom's Apple Rogaliki
Print Recipe
Prep Time 3hours
Cook Time 25minutes
Servings rogaliks
Ingredients
Units:
for dough
for filling
for assembly
Ingredients
Units:
for dough
for filling
for assembly
Instructions
for filling
  1. Wash, peel, core, and slice apples. In a large bowl, shake apple slices and sugar to make sure every slice is evenly coated with sugar crystals. Leave them at room temperature for 1-2 days to soften and release juice. When apples are covered with their juice, add vanilla bean and slowly bring the mixture to simmer.Take it off the heat to cool down to room temperature. Repeat once a day 3-5 times. In the end, strain the syrup and cook it down if needed. Store apple confiture refrigerated.
    Apple Confiture
for dough
  1. Use a food processor (s-blade) or your hands to crumb butter and flour. Mix in other dry ingredients.
  2. Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay at room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour, and it is ready.
for shaping and assembly
  1. Preheat oven to 350F. Line 2 standard baking sheets with parchment paper. Mix egg yolk and water to prepare egg wash. Have a shallow bowl with turbinado sugar handy.
  2. Divide the dough into two equal parts. Work with one at a time, keeping the other one refrigerated. Roll the dough into a circle 1/8″ thick.
    Making Apple Rogaliki
  3. Let the dough circle to rest for 5 minutes and cut it into 16 segments.
    Making Apple Rogaliki
  4. Spoon a few apple slices on each one and roll rogaliks.
    Making Apple Rogaliki
  5. Arrange rogaliks on baking sheets and let them rise in a warm (80°F to 85°F), draft-free place. They will increase in size at least twice, so leave enough space between them. Brush them with egg wash and sprinkle with turbinado sugar.
    Making Apple Rogaliki
  6. Bake rogaliks for 20-25 minutes or until golden on a middle rack.
Powered byWP Ultimate Recipe
Tagged: , , ,

Comments (4)

  1. I love how a recipe connects to your family history. I recently met (lucky me!) with a person who contributed to writing about about Texas past. Immigrant stories. 80% of the book talks about food.. This person said that their mother and grandmother’s biggest regret was not the loss of native language (mostly Czech and German) but the disappearance of native recipes. Their kids would just not want to use them.

        • lyukum

          I have many theories about it myself. I was curious what other people say. I was hoping the person you talked to have mentioned that their kids didn’t want to use them because they didn’t like the taste, couldn’t find the ingredients, didn’t have time or will to cook in general, etc. Something specific. I am curious about real responses from real people.

          I have pretty much good general idea what happened to home cooking in the U.S. — generations after generations of kitchen “liberation.” These kids had an opportunity to taste good homemade food, right? It’s all about choices. I wonder why they made a choice to go away form their native food. Don’t they ever crave for it?..

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

LET'S COOK TOGETHER!

#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.