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    Home » Recipes » Polish Recipes

    Polish Rogaliki (Rugelach) Crescent Cookies

    December 3, 2016 By Monika Last Updated April 13, 2022 14 Comments

    Jump to Recipe

    Polish crescent cookies (rogaliki) with jam filling are moreishly delicious, easy to make and perfect for sharing. They are made using simple pantry ingredients and there is no need to chill the dough.

    Check out also my Polish babka recipe!

    Side view of Polish rogaliki crescent cookies on saucer and wooden board.

    Rogaliki crescent cookies with jam filling are extremely popular in Poland. It's a treat I grew up with and loved.  These crescent cookies are not overly sweet and no matter how many you've had you always feel like you could probably eat a few more.  So you do! 

    Polish rogaliki are quite similar to better known Jewish rugelach (even the names sound similar).  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 (and some sour cream). Also the rugelach filling tends to contain a mixture of cinnamon and nuts whereas Polish rogaliki have a simple jam filling.

    You will love these crescent cookies because...

    • The recipe uses a handful of pantry ingredients.
    • The pastry does not need to be refrigerated which shortens preparation time.
    • They are very simple to prepare and take only 20 minutes to bake.

    Rogaliki ingredients

    Rogaliki crescent cookies ingredients in individual dishes.

    The dough contains plain (all purpose) flour, 2 egg yolks (reserve the whites for coating the tops of the rogaliki), cold butter, a teaspoon of dried yeast, yogurt and a pinch of salt. It does NOT contain any sugar.

    The yeast is added right into the dough and combined along with the other ingredients. It gives the pastry a little lift and makes it light and crisp, with a melt-in-your-mouth quality.

    I used low fat yogurt but you can use regular, light sour cream or even fromage frais.

    The traditional rogaliki filling is made using thick jam.  I know it's not always possible to get this kind of jam so I have added almond flour into the jam mixture.  It needs to be thick so it doesn't melt in the oven and start 'escaping'. Use any jam you like.

    Before placing them in the oven these rogaliki are dipped (only the top) one by one in the egg whites and then sugar.  Some recipes omit this step and recommend dusting the cookies with powdered sugar (icing sugar) after they've been baked and cooled. The method I am using is how rogaliki have always been made in my family and I think it works really well.  

    Step-by-step recipe instructions

    1. In a bowl stir together the jam with the almond flour and set aside.

    To prepare the pastry combine the flour with the yeast and salt, stir thoroughly and place in the food processor bowl (use the pastry blade) along with the butter, egg yolks and yogurt.

    Cubed butter, egg yolks and flour in food processor bowl.

    2. Pulse until a dough forms. This should only take a minute or so.

    Crescent cookies dough in food processor bowl.

    3. Place the dough on top of your work surface, knead in any remaining crumbs and form a log. Cut the dough into 3 equal parts then roll out one part (keeping the round shape) to a thickness of about 2-3 mm.  Using a knife cut into 8 equal triangles and place approx. half a teaspoon of the jam mixture in the wider part of every triangle.

    Rolled our rogaliki pastry into a circle cut into 8 triangles with dollop of jam on each.

    4. To form the crescents fold the pastry over the filling (from the wide end) and enclose it by gently sticking together the edges of the pastry around the filling and then continue rolling (not too tight) until a crescent forms. Make sure the end is tucked under each crescent. Curl the 2 ends slightly forward. 

    Rogaliki pastry with jam filling on top of wooden board.

    5. Dip the top of each crescent first in the egg whites mixture and then sugar.  Arrange on top of your baking sheet lined with parchment, not too close together, and set aside for 30 minutes.  In the meantime preheat the oven to 190 C/gas mark 5.

    Unbaked rogaliki, saucer with sugar and egg whites in brown dish.

    6. Bake in the centre of the oven for 20-23 minutes until nicely browned (they should not be pale). Remove from the oven and set aside for 5 minutes while the rogaliki harden. Enjoy!

    Side view of baked crescent cookies on top of sheet.

    Making rugelach-rogaliki dough without the food processor

    I recommend using a food processor to make the dough (it's very quick and easy) but it's also possible to make it by hand (though it will take a little longer).  If you prefer this method place all the pastry ingredients on top of your work surface and start combining by cutting through the butter using a knife and mixing in with the other ingredients.

    When the mixture becomes crumbly start kneading to form a smooth dough. Shape into into a log and make the crescents by following the rest of the instructions below.  

    Top tips and FAQs

    • The pastry should be rolled out to about 2-3 mm of thickness. 
    • When you form the crescents try not to roll the pastry too tightly.
    • Allow these cookies to rest for 30 minutes before baking. This will allow the yeast to start working.
    • Bake the rogaliki until nicely browned. If they are still quite pale bake them a little longer to ensure they are not undercooked inside.
    • Store in an airtight container for up to 4 days.
    • Freeze in an airtight container for up to 3 months. 
    Side view of rogaliki on top of saucer and wooden board and white cup with coffee to the left.

    You might also like

    • Polish Gingerbread (Piernik) Recipe
    • Polish Blackberry Crumb Coffee Cake (Plesniak)
    • Quick Fruit Soup Recipe
    • Polish Pancakes with Yeast
    • Traditional Polish Apple Cake (Szarlotka)

    Check out also this collection of 27 everyday healthy cacao recipes.

    Keep in touch!

    How have your rogaliki crescent cookies turned out for you?  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of Polish rogaliki crescent cookies on saucer and wooden board.

    Polish Rogaliki (Rugelach) Crescent Cookies

    Polish crescent cookies (rogaliki) with jam filling are moreishly delicious, easy to make and perfect for sharing. They are made using simple pantry ingredients and there is no need to chill the dough.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Polish, vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Resting time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 24 cookies
    Calories: 92kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor (with pastry blade)

    Ingredients

    • 2 cups+2tsp (250 g) all-purpose/plain flour
    • 1 teaspoon dried yeast
    • 1⅛ stick (130 g) butter cubed, 4.59oz
    • 5 tablespoons thick yogurt or sour cream
    • 2 egg yolks reserve the egg whites
    • pinch of salt
    • 1½ tablespoons sugar for the top

    For the filling

    • 5 tablespoons jam any
    • 2½ tablespoons almond flour/ground almonds

    Instructions

    • In a bowl stir together the jam with the almond flour and set aside. To prepare the pastry combine the flour with the yeast and salt, stir thoroughly and place in the food processor bowl (use the pastry blade) along with the rest of the ingredients. Pulse until a dough forms. This should only take a minute or so.
    • Place the dough on top of your work surface, knead in any remaining crumbs and form a log. Cut the dough into 3 equal parts then roll out one part (keeping the round shape) to a thickness of about 2-3 mm.  Using a knife cut into 8 equal triangles and place approx. half a teaspoon of the jam mixture in the wider part of every triangle.
    • To form the crescents fold the pastry over the filling (from the wide end) and enclose it by gently sticking together the edges of the pastry around the filling and then continue rolling (not too tight) until a crescent forms. Make sure the end is tucked under each crescent. Curl the 2 ends slightly forward. 
    • Dip the top of each crescent first in the egg whites mixture and then sugar.  Arrange on top of your baking sheet lined with parchment, not too close together, and set aside for 30 minutes.  In the meantime preheat the oven to 190 C/375 F/gas mark 5.
    • Bake in the centre of the oven for 20-23 minutes or until nicely browned (they should not be pale). Remove from the oven and set aside for 5 minutes while the rogaliki harden. Enjoy!

    Notes

    • The pastry should be rolled out to about 2-3 mm of thickness. 
    • When you form the crescents try not to roll the pastry too tightly.
    • Allow these cookies to rest for 30 minutes before baking. This will allow the yeast to start working.
    • Bake the rogaliki until nicely browned. If they are still quite pale bake them a little longer to ensure they are not undercooked inside.
    • Store in an airtight container for up to 4 days.
    • Freeze in an airtight container for up to 3 months. 

    Nutrition

    Serving: 1cookie | Calories: 92kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 44mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 3 votes

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    1. rick says

      November 12, 2023 at 6:11 pm

      based on the recipe my dough seemed to crack a lot when rolling. any suggestions. It wasn't too stiff. what did i do wrong

      Reply
      • Monika says

        November 13, 2023 at 9:56 am

        Perhaps it wasn't fully formed before you rolled it out. Or too much flour? This type of dough is likely to crack if it's been chilled and not brought to room temperature before rolling out.

        Reply
    2. Kat (The Baking Explorer) says

      December 15, 2018 at 4:08 pm

      5 stars
      What moreish looking little parcels!

      Reply
      • Monika says

        December 15, 2018 at 5:39 pm

        Thank you Kat!

        Reply
    3. Jacqui Bellefontaine says

      December 14, 2018 at 2:16 pm

      5 stars
      Love the look of these what a lovely alternative to our pies.

      Reply
      • Monika says

        December 15, 2018 at 2:03 pm

        Thanks Jacqui, I love the mincepies too!

        Reply
    4. Cat | Curly's Cooking says

      December 11, 2018 at 12:27 pm

      5 stars
      These look so cute and I love the sound of the flavours you have used.

      Reply
      • Monika says

        December 11, 2018 at 2:22 pm

        Thanks Cat!

        Reply
    5. hijackedbytwins says

      December 21, 2016 at 10:06 am

      Oooh what lovely little bakes! Perfect for the family! Hope you have a lovely Christmas x #cookonceeattwice

      Reply
      • Monika says

        December 21, 2016 at 1:48 pm

        Thanks Kirsty, have a wonderful restful Christmas:)

        Reply
    6. FreeFromFairy says

      December 14, 2016 at 1:33 pm

      These look fabulous! I am going to have to make a gluten free version with my wholegrain gluten free flour blend! Thanks for sharing.

      Reply
      • Monika says

        December 14, 2016 at 4:05 pm

        Great! Hope you like it! Thanks for stopping by:)

        Reply
    7. Corina says

      December 06, 2016 at 1:52 pm

      These look so moreish! Thank you so much for sharing with #CookOnceEatTwice!

      Reply
      • Monika says

        December 06, 2016 at 2:38 pm

        Thanks Corina!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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