Rogaliki (Polish Croissant Cookies)
Ingredients
- 1 cup Butter
- 3 Egg Yolks
- 8 oz Cream Cheese
- 1 tsp Baking Powder
- 3 cups Flour
- 1 Jar Jam
Instructions
- In a medium bowl, combine the egg yolks, cream cheese and baking powder. Mix with a hand mixer until smooth. Gradually add the flour. When the dough becomes too stiff to mix, switch to kneading by hand until a soft dough forms.
- Shape the dough into a log, wrap in foil or plastic wrap and place in the freezer for about 15 minutes to firm up slightly. Meanwhile, preheat the oven to 190°C (375°F).
- Remove the dough from the freezer and divide it into two portions. Roll each portion out and cut into triangles about 3 inches wide.
- Place a small spoonful of jam in the centre of each triangle, then roll up to form a croissant shape.
- Arrange the cookies on a greased baking sheet, leaving a little space between them. Bake for 10–12 minutes, until lightly golden.
- Repeat with the remaining dough. Once baked, transfer the cookies to a rack and dust generously with icing sugar.
- The recipe makes approximately 60 cookies in total.
Tips
- Chill the dough for at least an hour; the cold butter makes the cookies flakier when they hit the oven.
- Use a thick plum butter (powidła) or apricot jam that won’t run out during baking.
- Roll the dough into a circle and cut into triangles like a pizza to get uniform croissant shapes.
Variations
- Nut Filling: Use a mixture of ground walnuts, sugar, and a splash of milk instead of jam.
- Poppy Seed: Fill with a sweet poppy seed paste for a traditional Eastern European flavor.
Storage
Store in an airtight container for up to 5 days. They can be frozen for up to 2 months—thaw at room temperature before serving.
Serving Suggestions
- Dust generously with powdered sugar while still slightly warm.
- Serve with a glass of milk or a hot coffee as a mid-morning treat.
Frequently Asked Questions
What kind of dough is used for Rogaliki?
It is typically a ‘short’ yeast dough, which combines the richness of a pastry with the rise of a bread dough.
How do I stop the jam from leaking?
Don’t overfill the triangles and ensure you roll them tightly starting from the wide end.
Can I use puff pastry?
You can for a shortcut, but it won’t have the same dense, melt-in-the-mouth texture as the traditional yeast dough.
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instructions_source: editorial-classic