Mini Rogaliki

Ingredients

• 1 3/4 cup AP flour
• 100g sour cream
• 100g butter, softened but not melted
• Pinch of salt
• Pinch of baking soda
• 2-3 tbsp chocolate applesauce (more if making larger Rogaliki)
• Powdered sugar

Method:

1. Makes 56 mini Rogaliki
2. In a large bowl, mix flour, baking soda, and salt. Cut butter into cubes and add to flour. Mix with a fork until uniform crumbly texture. Add sour cream and knead dough until smooth.
3. Let dough sit in a cool place for at least an hour. I refrigerated mine overnight.
4. Preheat oven to 180C.
5. Roll dough into a thin sheet and cut circles of it (e.g. using a saucer as a template). Cut each circle into 8 wedges. Repeat with remaining dough, you should have 7×8 wedges in the end.
6. Spoon a tiny bit of filling on the wider end of each wedge (using a small coffee spoon is a good idea) and roll up towards centre. Curve each roll into a crescent shape, if possible (it was difficult to do with these tiny ones).
7. Place Rogaliki onto prepared baking sheet, pointed side down. Bake for 25-30 minutes.
8. Dust generously with powdered sugar when ready.

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