Easy Polish Rogaliki Recipe – Rugelach Cookies
The most challenging part of making Polish Rogaliki – Rugelach Cookies was rolling the dough into a perfect circle. Looking at the final results and seeing different sizes, it is very clear to me that I need to make them more often 🙂 Don’t mind if I do!
I can assure you the size or wonky shape does not affect the taste of the Polish Rogaliki. The buttery, delicate crust wrapped around powidla sliwkowe delivers melt-in-your-mouth treat.
Rogaliki are tiny filled pastries that originated in the Jewish communities of Poland. They are commonly filled with various fruit jams, nuts, and raisins. Classic rugelach is yeast-free, which makes the dough quicker to prepare.
The name rugelach is derived from the Yiddish word for ‘twist’.
Why you will love Polish Rogaliki
Tender dough – the cream cheese dough is a game-changer. It’s buttery, soft, melts in your mouth, and is not overly sweet.
Versatile fillings – from classic powidła (plum butter) to your creative cranberry persimmon sauce, the filling possibilities are endless. Sweet, tangy, nutty—there’s a flavor for everyone.
Ingredients, Variations and Substitutions
Cream Cheese and unsalted butter – these two create that melt-in-your-mouth texture that makes rogaliki so special. Use full-fat cream cheese for the best results. Its richness helps the dough stay tender and flaky. If you need a substitute, mascarpone can step in for cream cheese, and a plant-based butter alternative works well if you’re keeping things dairy-free. Just remember, the cream cheese flavor is key, so try to stick with it if you can!
All-Purpose flour – this is your go-to for creating the right balance of structure and softness in the dough. If you’re baking gluten-free, a high-quality 1:1 gluten-free flour blend can be a substitute, but be aware that the dough may need a little extra chilling to make it easier to handle.
Powidła (Plum Butter) – a classic rugelach filling, powidła adds a deep, fruity sweetness that balances the richness of the dough. If you’re out of powidła, substitute your favorite jam, like raspberry jam, apricot jam, or apple butter. You can also experiment with nut filling or chocolate filling. The key is to use something thick so it doesn’t ooze out during baking.
Cranberry Persimmon Sauce – this filling brings a festive twist to the traditional recipe with its tangy and sweet notes. If you don’t have persimmon sauce on hand, cranberry-orange jam or even plain cranberry sauce with a touch of honey can work as substitutes.
Powdered sugar – use to dust or drizzle them with a simple glaze made from powdered sugar, milk (orange juice), and a hint of vanilla or citrus zest. Alternatively, you can use brown sugar or cinnamon sugar as a topping.
Egg wash – optional but recommended! Brushing the cookies with an egg wash gives them that golden-brown glow. Brush them with a mix of milk and maple syrup or even a bit of melted butter for an egg-free alternative.
Equipment you will need
- Large bowl
- Hand mixer, stand mixer or food processor
- Rolling pin
- Sharp knife or pastry cutter
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Zester
- Cooling rack
Top Tips
Chill the dough – let the dough rest in the fridge for at least an hour (or overnight). This makes it easier to roll out and ensures the cookies hold their shape during baking.
Use cold ingredients – to create a tender, flaky dough. Softened or warm ingredients can make the dough too sticky to work with.
Roll rugelach dough evenly – aim for an even thickness (about ⅛ inch) when rolling out the dough. This ensures your cookies bake evenly, avoiding underdone centers or overly crispy edges.
Choose thick fillings – opt for thick, jam-like fillings like powidła or fruit butter. Thin or watery fillings will leak out.
Don’t overfill – a small dollop of filling (about ½ teaspoon) is enough. Too much can cause the filling to spill out during baking. Alternatively, you can spread the filling over the entire cut-out triangle.
Seal the edges – gently press the dough edges around the filling before rolling into crescents. This minimizes leakage and keeps the cookies looking neat.
Work quickly with dough – if the dough starts to warm up and become sticky, pop it back into the fridge for a few minutes before continuing.
Egg wash for shine – brush the tops with egg wash for a beautiful golden-brown finish.
Cool completely before dusting – let the cookies cool on a rack before sprinkling with powdered sugar or glazing them.
Make ahead – the dough freezes beautifully. Roll it into a disk, wrap it tightly, and freeze for up to a month. Just thaw it overnight in the fridge before rolling it out.
Step-by-step instructions
- Combine the cold butter and cream cheese in a large mixing bowl, stand mixer or food processor bowl. Beat on medium speed until smooth but still firm.
- Once you’ve creamed the cold butter and cream cheese until smooth, add the egg yolk and one teaspoon of vanilla extract (or more if you like a stronger flavor).
- Beat the mixture until just combined.
- Gradually add the flour, salt, and zest (if using), mix until a soft dough forms. Do not overmix; stop as soon as it comes together.
- Divide the dough into four equal portions, shape them into disks, and wrap each in plastic wrap. Chill in the refrigerator for at least one hour (or overnight).
- Preheat your oven to 350°F (175°C), line two baking sheets with parchment paper, or use silicone baking mats.
- Lightly flour a clean work surface and rolling pin to prevent sticking.
- Take a portion of the chilled dough from the fridge. On a lightly floured surface, roll it out into a circle about ⅛ inch thick. Keep the remaining dough wrapped in the plastic wrap in the fridge.
- Using a sharp knife or pizza cutter, divide the circle into even-sized triangles, like slicing a pizza.
- Place a small dollop (about ½ teaspoon) of filling near the wide end of each triangle.
- Starting at the wide end, gently roll the dough towards the pointed tip to form a crescent shape.
- Place the crescents on the prepared baking sheet, leaving about 1 inch of space between them.
- Brush each rogalik with the beaten egg to give it a golden shine. You can also sprinkle some sugar and cinnamon.
- Bake in the oven for 20-25 minutes or until the tops are lightly golden.
- Allow the rogaliki to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- In a small bowl, prepare the orange glaze.
- Once completely cool, dust with powdered sugar or drizzle with a glaze for a festive finish.
Best ways to enjoy Rogaliki
Enjoy fresh – the day they’re baked when the pastry is most tender. If you’re enjoying leftovers, a quick 5-second microwave zap or a minute in the oven at 300°F (150°C) can refresh them.
Add a sweet topping – dust the rogaliki generously with powdered or cinnamon sugar for a classic touch, or drizzle them with a simple citrus glaze and add chopped walnuts or orange peel.
Create a dessert board – enjoy them as part of a holiday cookie platter alongside gingerbread cookies, shortbread, or chocolate truffles.
Pair with fruit preserves – spread a little extra cranberry persimmon sauce or plum butter on the side for dipping. They also taste great, dipped in plain Greek yogurt.
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Storage instructions, reheating
Storage
- Room Temperature:
- Store rogaliki in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent them from sticking to one another.
- Refrigeration:
- If you live in a warm or humid environment, refrigerate the cookies to keep the filling from softening. They’ll stay fresh for up to 5 days in a sealed container.
- Freezing:
- Rogaliki freeze beautifully! Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until firm. Then, transfer to a freezer-safe container or bag, separating layers with parchment paper.
- Store for up to 3 months.
- Rugelach can be baked after being frozen, but they will require additional baking time.
Reheating
- Room Temperature Cookies:
- If stored at room temperature or refrigerated, rogaliki can be eaten as is or slightly warmed.
- Microwave:
- For softening, microwave a cookie on low power for 5-10 seconds. Avoid overheating, or the dough may lose its tender texture.
- Oven:
- Place the cookies on a prepared baking sheet in the preheated oven. Warm them for 5-7 minutes, just until slightly warmed through. This method works best for frozen cookies as well.
Easy Polish Rogaliki Recipe – Rugelach Cookies
Equipment
- mixing bowls
- food processor or hand mixer
- Rolling Pin
- knife or pastry cutter
- baking sheet
- pastry brush
- zester
- cooling rack
- parchment paper
Ingredients
- 1 cup unsalted butter cold and cubed
- 8 oz cream cheese cold and cubed
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 tbsp powdered sugar optional, for a hint of sweetness in the dough
- 1 egg yolk
- 1 tbsp Orange zest
- 1 tsp vanilla
- Egg white + milk for egg wash
- ½ cup fruit jam of your liking
Instructions
- Combine the cold butter and cream cheese in a large mixing bowl, stand mixer or food processor bowl. Beat on medium speed until smooth but still firm.
- Once you’ve creamed the cold butter and cream cheese until smooth, add the egg yolk and one teaspoon of vanilla extract (or more if you like a stronger flavor).
- Beat the mixture until just combined.
- Gradually add the flour, salt, and zest (if using), mix until a soft dough forms. Do not overmix; stop as soon as it comes together.
- Divide the dough into four equal portions, shape them into disks, and wrap each in plastic wrap. Chill in the refrigerator for at least one hour (or overnight).
- Preheat your oven to 350°F (175°C), line two baking sheets with parchment paper, or use silicone baking mats.
- Lightly flour a clean work surface and rolling pin to prevent sticking.
- Take a portion of the chilled dough from the fridge. On a lightly floured surface, roll it out into a circle about ⅛ inch thick. Keep the remaining dough wrapped in the plastic wrap in the fridge.
- Using a sharp knife or pizza cutter, divide the circle into even-sized triangles, like slicing a pizza
- Place a small dollop (about ½ teaspoon) of filling near the wide end of each triangle.
- Starting at the wide end, gently roll the dough towards the pointed tip to form a crescent shape.
- Place the crescents on the prepared baking sheet, leaving about 1 inch of space between them.
- Brush each rogalik with the beaten egg to give it a golden shine. You can also sprinkle some sugar and cinnamon.
- Bake in the oven for 20-25 minutes or until the tops are lightly golden.
- Allow the rogaliki to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- In a small bowl, prepare the orange glaze.
- Once completely cool, dust with powdered sugar or drizzle with a glaze for a festive finish.
Notes
Nutrition
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Conclusion
Rich, fruity, sweet filling, delicate, tender pastry – Rogaliki are absolutely delicious.
Whether you’re sharing them at a holiday gathering, gifting to loved ones, or enjoying them with a warm drink, these cookies are sure to satisfy your sweet tooth.
With their simple yet versatile dough, endless filling options, and a touch of tradition, rogaliki bring joy to every bite. Try them today and create your own sweet memories! 😊
FAQ
What makes Polish Rogaliki different from other rugelach?
While similar to rugelach, Polish rogaliki often use a simpler cream cheese or sour cream dough and are traditionally filled with plum butter (powidła) or fruit preserves, giving them a distinctly Polish flavor profile.
Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze it for up to 3 months, just thaw it in the fridge overnight before using.
What are the best fillings for rogaliki?
Traditional fillings include powidła (plum butter), apricot preserves, or nut mixtures. However, cranberry persimmon sauce, chocolate, cream cheese or poppyseed paste make great as well
Why does the dough need to be chilled?
Chilling the dough helps the butter and cream cheese firm up, making the pastry easier to roll and preventing it from spreading too much while baking.
How do I prevent the filling from leaking?
Use a thick filling like powidła or well-reduced preserves like fruit butter. Avoid overfilling, and seal the edges of the dough tightly around the filling when rolling.
Can I make rogaliki gluten-free?
Yes, you can substitute a high-quality gluten-free flour blend for the all-purpose flour. Look for one that contains xanthan gum or add it separately for structure.
Do I have to use cream cheese in the dough?
Cream cheese gives the dough its signature tender texture, but you can substitute mascarpone, ricotta, or sour cream for slightly different results.
Can I make them vegan?
Yes, by using vegan butter and cream cheese alternatives, as well as a flaxseed or chia egg replacement if you’re adding egg yolk to the dough.
What’s the origin of rogaliki?
Rogaliki are a beloved Polish treat with roots in Eastern Europe. The name “rogaliki” comes from the Polish word “róg,” meaning “horn,” referring to their crescent shape. Rugelach can be filled with chocolate, cinnamon, or the most popular your favorite fruit jam. The Polish word rogalik and the Yiddish word rugelach share the same Slavic root.
