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.
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!
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.