Rogolah, very tender croissants

Rogolah: Flaky Crescent Rolls with Walnut and Cinnamon

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 55-60 minutes
Number of servings: 24 crescent rolls

Rogolah is a traditional recipe for very flaky crescent rolls that captivate with their intense flavor of walnut and cinnamon. These delights are ideal for festive meals as well as for a sweet snack any day. Today, I will share with you the secret to achieving perfect crescent rolls with a slightly crumbly texture and rich filling. Follow the steps carefully, and you will enjoy a result worthy of the finest patisseries.

Ingredients:
For the dough:
- 250 g butter (at room temperature)
- 200 g cottage cheese (or cream cheese)
- 100 g powdered sugar
- 1 packet of vanilla sugar
- 1 egg
- 500 g flour
- 1 pinch of salt
- 1 teaspoon baking powder

For the filling:
- 200 g ground walnuts
- 100 g sugar
- 2 tablespoons cinnamon
- 50 g melted butter (for brushing)

For decoration:
- Powdered sugar (for sprinkling)

Instructions:

1. Preparing the dough. In a large bowl, mix the soft butter with the cottage cheese, powdered sugar, and vanilla sugar until creamy. Add the egg and mix well. In another bowl, sift the flour together with the baking powder and salt. Gradually incorporate the flour mixture into the wet ingredients, mixing with a spatula or hands until a homogeneous dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up slightly.

2. Preparing the filling. In a separate bowl, mix the ground walnuts with sugar and cinnamon. This combination will give the crescent rolls an intense and aromatic flavor. You can adjust the amount of sugar and cinnamon to your taste, and for a more intense flavor, add a few drops of rum essence.

3. Shaping the crescent rolls. After the dough has chilled, preheat the oven to 180°C. On a floured work surface, roll out the dough into a thin sheet, about 3 mm thick. Cut the dough into triangles (about 8-10 cm on each side). On each triangle, place a tablespoon of walnut filling and roll from the base to the tip, forming the crescent roll.

4. Baking. Place the crescent rolls on a baking tray lined with parchment paper. Brush them with melted butter for a golden and appetizing crust. Bake the crescent rolls in the preheated oven for 20-25 minutes or until golden.

5. Decorating. Once out of the oven, let the crescent rolls cool slightly, then sprinkle powdered sugar on top for an elegant look and extra sweetness.

Serving suggestions: Rogolah is served warm or at room temperature, perfect alongside a cup of tea or coffee. You can experiment with different fillings, such as plum jam or chocolate, to create unique variations of this traditional recipe.

Practical tips: Make sure the ingredients are at room temperature for a uniform dough. If you prefer a more intense walnut flavor, you can lightly toast the walnuts before adding them to the filling. Additionally, store the crescent rolls in an airtight container to maintain their freshness and flakiness.

Rogolah are more than just a dessert; they are an invitation to enjoy moments spent with loved ones. Whether you prepare them for a special occasion or simply to treat yourself, these flaky crescent rolls will surely delight your taste buds!