Flaky apple rolls are part of my Ukrainian tasting menu. 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.
This rich dough was very popular during the Soviet time. It amazes me how women could cook and bake delicious food being so frugal and using a pretty limited assortment of ingredients. Butter was too fancy for everyday baking, so margarine was a common substitute. 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 the 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 schedules.
This dough is 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.
My Mom made rogaliks with apple confiture. As a child, I was sure it was her special secret recipe, and we’re the only lucky people on Earth to enjoy it. Today, I know this preparation was known and used all over Western Ukraine at the very least.
Fresh apples are washed, peeled, cored, and sliced. Then mixed with sugar and left at room temperature for 1-2 days to macerate. At the end of the process, apple slices are swimming in the sugary apple juice. To become a confiture, they are slowly brought to simmer and immediately taken off the heat to cool down to room temperature twice a day 3-5 times.
