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.
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
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 pinch of salt, stir thoroughly and place in the food processor bowl (use the pastry blade).
2. Pulse until a dough forms. This should only take a minute or so.
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.
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.
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.
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!
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.
You might also like
- Polish Gingerbread (Piernik) Recipe
- Polish Blackberry Crumb Coffee Cake (Plesniak)
- Quick Fruit Soup Recipe
- Polish Pancakes with Yeast
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!
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Polish Rogaliki (Rugelach) Crescent Cookies
Equipment
- Food processor (with pastry blade)
Ingredients
- 250 g flour (2 cups 1 tablespoon)
- 1 tsp dried yeast
- 130 g butter cold, cubed
- 5 tbsp yogurt or light sour cream
- 2 egg yolks reserve the egg whites
- pinch of salt
- 1½ tbsp sugar
For the filling
- 5 tbsp jam any
- 2½ tbsp 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 pinch of salt, stir thoroughly and place in the food processor bowl (use the pastry blade). 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/gas mark 5.
- 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!
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
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively 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, healthy and delicious, perfect for everyday cooking. 
What moreish looking little parcels!
Thank you Kat!
Love the look of these what a lovely alternative to our pies.
Thanks Jacqui, I love the mincepies too!
These look so cute and I love the sound of the flavours you have used.
Thanks Cat!
Oooh what lovely little bakes! Perfect for the family! Hope you have a lovely Christmas x #cookonceeattwice
Thanks Kirsty, have a wonderful restful Christmas:)
These look fabulous! I am going to have to make a gluten free version with my wholegrain gluten free flour blend! Thanks for sharing.
Great! Hope you like it! Thanks for stopping by:)
These look so moreish! Thank you so much for sharing with #CookOnceEatTwice!
Thanks Corina!