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.