A few years ago, I learned about a new type of cookie – Rosalach (also spelled Rozalach), in Hebew רוזלך. They may look like Rugalach, but these are bite-size rolled cookies made from pizza dough.
The urban legend behind this recipe is that in a coffee chain in Israel the chef didn’t want to throw away some leftover pizza dough so he made cookies out of it. Rosalach became a best-seller, and the recipe had become viral all over the net.
Rosalach Cookies are one of those recipes that seem difficult to make but are deceptively easy. They are great with a cup of warm coffee or tea. I always keep a jar of Rosalch on our kitchen counter and a container in the freezer.
The Rosalach dough doesn’t contain any dairy or eggs, which makes the cookies vegan (if using a vegan spread!!) and a great Pareve dessert. Once you make Rosalach, you won’t be able to get enough of them!
Active dry yeast: Only a teaspoon is needed to lift the cookies.
Vanilla sugar (or granulated sugar): One tablespoon of sugar to feed the yeast. The cookies will get their sweetness from the filling.
Oil: I like to use Canola oil, but other neutral oils like vegetable oil work too.
Oil spray: Protects the dough from drying out and keeps the dough from sticking to the counter.
Filling: Any *thick* spread would be great for this Rosalach recipe. Nutella is a classic, but also Biscoff Cookie Butter, Halvah, Nutevia, etc.
How to Store Rosalach?
Make sure the cookies cool completely before storing. Store them at room temperature in an air-tight container for up to a week.
Rosalach freeze well! Freeze baked cookies in layers, separated by parchment or waxed paper, in an airtight container for up to 3 months.
You can also freeze the cookies before actually baking them. When ready to enjoy, bake them straight out of the freezer (baking time will be a few minutes longer).
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- 1 teaspoon (5 grams) active dry yeast
- 1 1/4 cups (300 ml) water at room temperature
- 3 1/2 cups (500 grams) all-purpose flour
- 1 tablespoon (10 grams) vanilla sugar or granulated sugar
- 1/4 cup (60 ml) canola or olive oil
- 1/2 teaspoon salt
- oil spray
- 1 small jar of your favorite chocolate spread like Nutella OR Any *thick* spread like Biscoff Cookie Butter, Halvah, Nutevia, etc.
- powdered sugar for dusting
- In a large bowl, mix the yeast and water.
- Add flour, vanilla sugar, oil, and salt. With your hands (or a mixer), knead everything together for 5 minutes. The dough should be very smooth and not sticky. If it feels dry, then add a tiny drop of water.
- Grease the surface of the dough with oil spray, cover it, and let it rest for thirty minutes. The dough should rise a little bit, but it should not double in size.
- Preheat oven to a high heat 440°F/230°C.
- Grease your working surface with oil spray.
- Divide the dough into 4 parts.
- Spray each part with oil and roll it into a very thin rectangle.
- Spread chocolate on each rectangle, and then roll into a tight roll.
- Slice the rolls into cookies about 1-inch (2 cm), place on an oven tray lined with parchment paper, and bake for 7 minutes!! Cookies should stay white (they will look almost raw).
- Dust with powdered sugar and enjoy!