Learn how to make Rogaliki (Ukrainian scuffles), soft crescent-shaped kefir cookies filled with dried fruit. Easy, eggless, and perfect for any occasion. This is a cozy, nostalgic recipe from Baba’s kitchen.
Rogaliki cookies — also known as Ukrainian scuffles, and sometimes compared to rugelach — are buttery, tender, and totally irresistible. Made with a simple kefir-based dough (no eggs required!), these soft, crescent-shaped cookies practically melt in your mouth.
In our family, they’re traditionally filled with dried prunes and apricots — a simple combination, but it absolutely works. You think you’ll stop at one… and suddenly, you’ve had five. No regrets!
I love experimenting with eggless baking, and this is one of my go-to recipes. It’s light, flaky, and full of flavor — proof that you don’t need eggs for amazing cookies.
If you’re into egg-free desserts, you might also enjoy my Italian red wine cookies, eggless banana bread, or whole wheat flour cookies.
Today I’m excited to share this cozy, nostalgic treat. Ukrainian rugelach or rogaliki cookies are perfect for the holidays, tea time, or whenever you need something sweet and comforting.
What are Ukrainian rogaliki?
Rogaliki (or rohalyky, as we say in Ukraine) are bite-sized, rolled pastries or cookies shaped like crescents. They’re a cross between a soft cookie and a flaky mini pastry. The dough is rolled out in a circle, cut into triangles, filled (with jam, nuts, or dried fruit), and rolled up from the wide end to the point — like a croissant — into a crescent shape. Then they’re baked until lightly golden.
These treats are common across Eastern European countries, and each country has its own take on the rogaliki recipe — some made with sour cream, others with yeast, butter, or oil. But one thing they all share is that comforting, rolled shape and sweet filling. Ukrainian scuffles (similar to rugelach) are usually filled with jam, poppy seeds, raisins, nuts, or dried fruit.
Our family’s version uses a simple kefir cookie dough that’s soft, tender, and just the right amount of tangy. The filling — dried prunes and apricots — came from my granny’s Polish friend, but she always stayed loyal to her kefir dough. It’s easy to work with and never fails.
When I was little, she let me help roll the dough, even if my rogaliki were a little crooked. “The lopsided ones are the tastiest,” she’d say with a wink.
Granny never measured anything — just added “enough until it felt right.” I’ve written it all down with proper measurements, so you can make these traditional Ukrainian scuffles too. They’re simple, sweet, and full of love — just like my Baba Maria used to make.
Ingredients
(makes about 24 rogaliki)
- 150g (5 oz) butter, at room temperature
- 2 to 2 ½ cups all-purpose flour
- a pinch of baking soda
- a pinch of salt
- ½ cup kefir
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 12 dried apricots
- 12 dried prunes
(If the dried fruit is too hard, soak them in hot water for 4-5 minutes, then let them dry on a paper towel before using).
How to make rogaliki (Ukrainian scuffles)
1. Prepare the dough: In a large bowl, combine 2 cups of all-purpose flour, a pinch of baking soda, a pinch of salt, and butter, cut into small cubes. Mix until the mixture resembles coarse crumbs. Add kefir, vanilla extract, and sugar. Knead the dough until it comes together. If it’s too sticky, add a bit more flour, one tablespoon at a time.
2. Shape the rogaliki: Divide the dough into two equal portions. Roll each one into a circle about ½ cm (¼ inch) thick. Cut each circle into 12 triangles, like slicing a pizza.
3. Add the filling: Place a dried apricot or prune on the wide end of each triangle. Roll it up from the wide edge to the point to form a crescent shape — like a mini croissant.
4. Coat with sugar: Gently press the top of each kefir cookie into sugar for a sweet, slightly crunchy finish. Place the rogaliki on a parchment-lined baking sheet, leaving space between each one.
5. Bake the rogaliki: Preheat your oven to 180°C (350°F) and bake the Ukrainian scuffles for 20–30 minutes, or until golden and lightly crisp on the outside.
Useful tips for perfect rogaliki
- Use room temperature butter. It’s best to use butter that’s soft, but not melted. Too cold, and it won’t mix well; too soft, and your dough might get greasy.
- Don’t overwork the dough. Knead it just until it holds together. Overworking it can make the cookies dense — we want them light and flaky!
- Chill the dough if it’s too soft. If the dough feels sticky or hard to roll, pop it in the fridge for about 15 minutes. It’ll be much easier to handle after that.
- Cut your triangles evenly. Try to make your dough circle as even as possible, and then cut the 12 triangles evenly. This helps them bake more evenly.
- Soften the dried fruit if needed. If your prunes or apricots are a bit tough, just soak them in hot water for a few minutes. Then let them dry on a paper towel before using.
- Don’t skip the sugar coating! Rolling the tops in sugar gives a lovely sweet crunch. You can also mix in a bit of cinnamon for a cozy twist. Both white sugar and brown sugar work great for this recipe.
FAQ
If you don’t have kefir, plain yogurt is a great substitute — just use the same amount. Make sure it’s not too thick, so the dough stays soft and easy to work with.
Store them in an airtight container for up to 3 days.
Yes, you can freeze them after baking. Just let them cool, then store in an airtight container or freezer bag. When ready to eat, let them thaw at room temperature or warm them up in the oven.
You can use fruit preserves, chopped nuts, raisins, poppy seed filling, or even chocolate chips. Just avoid anything too runny, as it may leak out during baking.
Here are a few other Ukrainian baking favorites I grew up with:
All sweet, simple, and full of love.
Whether you call them rogaliki, rohalyky, Ukrainian scuffles, rugelach, or crescent kefir cookies, these little fruit-filled pastries are sweet, simple, and perfect for sharing. I hope you love them as much as we do. Did you grow up with cookies like these too? Share your memories or variations below — I love hearing about how these nostalgic treats show up in different families.
Rogaliki (Ukrainian scuffles) – crescent-shaped kefir cookies
Ingredients
- 150 g (5 oz) butter at room temperature
- 2 to 2 ½ cups all-purpose flour
- a pinch of baking soda
- a pinch of salt
- ½ cup kefir
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 12 dried apricots
- 12 dried prunes
Instructions
- Prepare the dough: In a large bowl, combine 2 cups of all-purpose flour, a pinch of baking soda, a pinch of salt, and butter, cut into small cubes. Mix until the mixture resembles coarse crumbs. Add kefir, vanilla extract, and sugar. Knead the dough until it comes together. If it's too sticky, add a bit more flour, one tablespoon at a time.
- Shape the rogaliki: Divide the dough into two equal portions. Roll each one into a circle about ½ cm (¼ inch) thick. Cut each circle into 12 triangles, like slicing a pizza.
- Add the filling: Place a dried apricot or prune on the wide end of each triangle. Roll it up from the wide edge to the point to form a crescent shape — like a mini croissant.
- Coat with sugar: Gently press the top of each kefir cookie into sugar for a sweet, slightly crunchy finish. Place the rogaliki on a parchment-lined baking sheet, leaving space between each one.
- Bake the rogaliki: Preheat your oven to 180°C (350°F) and bake the Ukrainian scuffles for 20–30 minutes, or until golden and lightly crisp on the outside.
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