Rogaliki Polish Croissant Cookies with Jam Filling
Delight your taste buds with Rogaliki, traditional Polish croissant cookies filled with luscious jam! These buttery, flaky treats are made from a simple dough of sour cream, cold butter, and a touch of sugar, creating a perfectly tender texture. Each crescent-shaped cookie is rolled around a dollop of sweet jam—choose from apricot, raspberry, or plum for a burst of fruity flavor—and finished with a golden egg wash and a dusting of powdered sugar. With their melt-in-your-mouth texture and charming appearance, Rogaliki are perfect for any occasion, from holiday gatherings to afternoon tea. This easy-to-follow recipe makes 24 cookies in just about an hour, making it the ideal choice for baking beginners and seasoned pros alike. Enjoy the nostalgic taste of these Eastern European cookies that pair beautifully with coffee, tea, or as a delightful standalone dessert!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter (cold)
- 100 grams Sour cream
- 1 piece Egg yolk
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar (for dusting)
- 150 grams Jam (apricot, raspberry, or plum)
- 1 piece Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large mixing bowl, sift the all-purpose flour.
Cut the cold unsalted butter into cubes and add to the flour. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Add the sour cream, egg yolk, granulated sugar, and vanilla extract to the bowl. Mix with a wooden spoon or your hands until the dough begins to come together.
Knead the dough lightly on a floured surface until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
After chilling, divide the dough into four equal portions. Roll one portion out into a thin circle, about 3-4 mm thick, on a floured surface.
Using a pizza cutter or sharp knife, cut the circle into 6-8 triangular wedges as if slicing a pizza.
Place a small dollop (about 1/2 teaspoon) of jam on the wider edge of each triangle. Be careful not to overfill to avoid leaks during baking.
Starting at the wider edge, gently roll each triangle toward the pointed tip to form a crescent shape.
Place the rogaliki on the prepared baking sheets, leaving about an inch of space between each cookie.
In a small bowl, whisk the egg and milk together to create an egg wash. Brush each rogalik lightly with the mixture to give them a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden brown.
Allow the rogaliki to cool completely on a wire rack, then dust them generously with powdered sugar before serving.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 5.8 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
