This Polish Rogaliki (Rugelach) Recipe with Fruit is the perfect treat to enjoy in the festive period. The zesty filling contains dried fruit, a splash of sherry, and no added sugar. Both the dough as well as the filling can be prepared ahead.
Rogaliki with jam filling are a popular dessert in Poland and this Polish Rogaliki (Rugelach) Recipe with Fruit is my Christmas version of this moreish treat. These rogaliki taste quite similar to the ones I had as a child, with one exception. Instead of jam I used a combination of dried fruits, soaked them in cream sherry which added a delicious festive twist to this recipe!
Rugelach – Rogaliki
Polish rogaliki are very similar to the better known Jewish rugelach. They are both crescent shaped little treats with some sort of sweet filling. The main difference I’ve come across is that while the Jewish pastry is a combination of butter and cream cheese, the Polish equivalent contains predominantly butter. Their common predecessor seems to be a yeast based variety, which is still quite popular in Poland.
Healthy fruit filling
The fruit, orange juice and sherry mixture tastes quite sweet so there is no need to add any extra sugar in this rugelach recipe! I only added a little sugar to the pastry and sprinkled some on top of the rogaliki. Which I think is quite good considering this is dessert!
Another ‘healthy’ twist is the fact that I have used dried fruit, which as we know has many nutritional benefits (especially the prunes!). I chose sultanas, currants and prunes, but you could use other dried fruit, such as cranberries, for example.
The rogaliki pastry
The pastry is super quick and easy to make as well as easy to work with. It does require refrigerating but you can just leave it in the fridge overnight (minimum of 2 hours). It’s quite easy to roll it out (do this in two bits). Try to make the pastry as thin as possible (about 2 mm) so it doesn’t overpower the filling.
This recipe is really fuss free and comes together quite quickly. What’s more both the pastry as well as the filling can be prepared in advance.
Preparing the ingredients in advance
Once you’ve made your pastry wrap it in cling film and refrigerate. Take it out of the fridge and leave to rest before making the rogaliki the following day.
Leave the filling ingredients to soak in the sherry and orange juice for at least 2 hours or overnight. Once cooked the mixture should be sticky and quite thick, but if you find it too thick just add a splash of orange juice. You could add spices, such as cloves or cinnamon to the fruit mixture, if you like.
I am including photos showing step by step instructions showing how to make these Polish rugelach, which I hope you will find useful. When shaping the actual crescents don’t worry too much about the filling being visible in places. That’s part of their charm!
How to make Polish rogaliki (rugelach) with fruit
You could also make rogaliki rugelach by rolling the dough out from the centre into a circle the size of a dinner plate and cutting into into wedges like a pizza. The method I’ve used allows to place a dollop of the filling in the centre of each pastry piece. Cutting the dough into wedges works better if you want to cover the entire pastry with the filling.
More easy festive dessert
Polish Rogaliki (Rugelach) Recipe with Fruit
- For the filling:
- 1/2 cup each: sultanas, currants and prunes (pitted, chopped)
- 60 ml cream sherry
- Juice of 1 orange
- Zest of 1 lemon
- For the dough:
- 240 g flour
- 140 g butter cold, cubed
- 3 tbsp low fat sour cream
- 1 tbsp each icing sugar and granulated sugar
- 2 egg yolks, reserve the egg whites
- pinch of salt
- Combine all the filling ingredients (except the lemon zest) and set aside for 2 hours (give it a stir every now and again). Place the mixture in a saucepan, cover, bring to boil and simmer for about 13 minutes, stirring occasionally. Remove from the heat, add the lemon zest, stir and set aside to cool. Mash up a bit with a large spoon to make the mixture more sticky.
- To make the dough combine the flour, icing sugar and pinch of salt and tip the mixture onto a clean surface. Add the butter, sour cream and egg yolks and start combining using a large knife, cutting through the butter and mixing in with the other ingredients. When the mixture is crumbly start kneading to form a smooth, soft dough ball. If the dough is very sticky add a bit more flour (5 g should be enough). Refrigerate for at at least 1-2 hours (or overnight).
- Cut the dough in half. On a lightly floured surface roll out the dough (one part) to a thickness of approximately 2 mm (or as thin as possible without tearing it). This isn't very difficult as the dough is quite easy to roll out.
- Cut the dough into strips, about 8 cm wide, then cut triangles along the length of each strip (see the photo). Gather up any unused bits of dough and combine with the remaining dough.
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a baking tray with baking paper. Set aside.
- Place a small amount of the filling in the middle of each triangle and form crescents (see the photos). Fold one end of the triangle over the filling, then turn the other ends in towards each other.
- Place 1 tablespoon of granulated sugar in a saucer and put the egg whites in a bowl. Dip the top of each rugelach in the egg whites mixture and then the sugar and place on the baking tray. Bake for 20 minutes (you are likely to have 2 batches so while one batch is in the oven work on the second batch). Remove from the oven and let cool a little before serving.
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