Rogaliki (Polish Croissant Cookies)
Delicate puff pastry cookies with jam in the shape of small croissants — a traditional Polish delicacy. Crispy on the outside and soft on the inside, they are perfect with tea or coffee.
Ingredients
- 225 g Butter
- 3 pcs Egg yolks
- 224 g Cream cheese (Philadelphia)
- 1 tsp Baking powder
- 375 g Wheat flour
- 1 cup Jam or preserves
- 2 tbsp Powdered sugar
Instructions
- In a medium bowl, mix the egg yolks, cream cheese, and baking powder using an electric mixer. Gradually add the flour while stirring. When the mixture begins to resemble breadcrumbs and the mixer struggles to incorporate it, transfer the dough to a work surface and knead it by hand until smooth and uniform.
- Roll the dough into a ball, wrap it in foil, and place in the freezer for 15 minutes. In the meantime, preheat the oven to 190°C (375°F).
- Remove the dough from the freezer and divide it in half. Roll out the first half and cut it into triangles with sides approximately 7–8 cm. Repeat with the second half.
- Place a teaspoon of jam in the center of each triangle. Roll the dough into a croissant shape, starting from the long side of the triangle and folding the ends inward.
- Place the croissants on a buttered baking sheet and bake for 10–12 minutes until golden brown.
- Remove the croissants from the oven, let them cool slightly, then generously dust with powdered sugar.