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Apple Crescents Rogaliki. Soft, Buttery, Apple-Filled Pastries
Soft, buttery Apple Crescents Rogaliki filled with cinnamon apples. Perfect homemade pastries for cozy mornings or tea time.
Nothing beats these soft, buttery Apple Crescents Rogaliki straight from your oven. They’re packed with cinnamon-spiced apple filling and perfect for cozy mornings or afternoon tea.
Why you’ll love Apple Crescents Rogaliki:
- Soft, fluffy, and melt-in-your-mouth texture
- Sweet cinnamon apple filling in every bite
- Perfect for breakfast, tea, or dessert
- Easy enough for a weekend baking session
Soft, buttery Apple Crescents Rogaliki filled with sweet cinnamon apples. Perfect for cozy mornings or afternoon treats. Try this Apple Crescents Rogaliki for your next baking day.
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Apple Crescents Rogaliki
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 43 minutes
- Yield: 20 depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Moderate
- Cuisine: Hungarian
Description
Unexpectedly soft Apple Crescents Rogaliki with sweet cinnamon apples. You’ll want to bake these for breakfast or tea.
Ingredients
Dough:
- 3 cups cake flour
- 1 1/2 tsp instant yeast
- 1/4 tsp salt
- 1/4 cup melted butter
- 2 large eggs, slightly beaten
- 2 tbsp icing sugar
- 1 cup plain yogurt or sour cream
Apple Filling:
- 1 kg red apples, peeled, cored, sliced
- 1/4 cup brown sugar
- 1/4 cup castor sugar
- 1/4 cup lemon juice
- 1/4 cup boiling water
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tbsp Cornflour/Maizena
Finish:
- 1 egg for egg wash
- Icing sugar for dusting
Instructions
Apple Filling:
- Place 1 kg sliced red apples in a saucepan.
- Add 1/4 cup brown sugar, 1/4 cup castor sugar, 1/4 cup lemon juice, and 1/4 cup boiling water.
- Sprinkle in 1 tsp cinnamon and 1/2 tsp ground cloves.
- Cook over medium heat for about 15 minutes until the apples are soft.
- Stir in 1 tbsp Cornflour/Maizena to thicken slightly.
- Blitz the mixture in a blender until smooth and cool completely before using.
Dough:
- In a stand mixer, combine 3 cups cake flour, 1 1/2 tsp instant yeast, 1/4 tsp salt, 1/4 cup melted butter, 2 slightly beaten eggs, 2 tbsp icing sugar, and 1 cup plain yogurt or sour cream.
- Knead with a dough hook for 5–6 minutes. If the dough is sticky, add more flour, one tablespoon at a time.
- Place dough in a greased bowl, cover, and let rise for 30–40 minutes.
Shape the Crescents:
- Knock back the dough and place it on a floured surface.
- Sprinkle a little more flour and roll into a round disk, not too thick.
- Cut into triangles. Place 1/2 dessert spoon of the apple filling at the bottom of each triangle.
- Roll up like a croissant and pinch the two ends together into a crescent shape.
- Place crescents on a baking tray lined with parchment paper.
- Let rise for 20 minutes.
- Preheat oven to 180°C/356°F (160°C/320°F fan-assisted).
- Glaze crescents with a beaten egg.
- Bake for 15–18 minutes until golden brown.
- Let cool slightly, then dust with icing sugar.
Notes
Prepared, tried, and tested by Gail
Melt-in-your-mouth Apple Crescents Rogaliki with cinnamon apples. Baking at home never felt so good. Enjoy Apple Crescents Rogaliki with family or friends.
Apple Crescents Rogaliki are soft, buttery, and filled with sweet cinnamon apples. They make every morning or tea time special and are simple to bake at home. Each bite melts in your mouth, making them irresistible and perfect for sharing or enjoying alone.
Rogaliki means little horns, and these rolls are made into a crescent shape, which looks like horns. Crescent-shaped bread has been made since the Renaissance, and crescent-shaped cakes may have been made since antiquity.
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