Desserts

Rogaliki

Name: Rogaliki
Prep time: 25 min
Cook time: 22 min
Ingredients: 100 g butter, softened; 200 g (3/4 cup) sour cream or mayonnaise; 2 to 2 1/2 cups (240–300 g) flour, plus more for rolling; Jam, poppy seed filling, or walnut-sugar filling, as needed

Prep

25 minutes

Cook

18 to 22 minutes

Rogaliki are simple crescent pastries that bake tender and lightly crisp, with a sturdy dough that wraps neatly around a sweet filling for an easy afternoon bake.

Ingredients

100 g butter, softened
200 g (3/4 cup) sour cream or mayonnaise
2 to 2 1/2 cups (240–300 g) flour, plus more for rolling
Jam, poppy seed filling, or walnut-sugar filling, as needed

Instructions

1
Cream the butter with the sour cream or mayonnaise until smooth.
2
Mix in the flour until a firm, non-sticky dough forms.
3
Roll the dough out on a lightly floured surface to about 3 mm thick.
4
Cut into triangles.
5
Place a small spoonful of filling near the wide end of each triangle.
6
Roll up from the wide end into crescents, curving the tips slightly.
7
Arrange on a lined baking sheet.
8
Bake at 180°C (350°F) for 20 to 25 minutes until lightly golden.
9
Cool on the pan before serving.

Best Served With

Fresh berries

Cook's Note

Keep the dough firm as written so it rolls and shapes cleanly, and do not overfill the triangles or the filling will leak as they bake.

Why This Recipe Works

A simple high-fat dough stays tender while holding its shape, and the triangle roll-up makes the pastries easy to fill and bake in a small batch.

Make It Yours

Add vanilla, lemon zest, or a little jam after baking. Shape the dough into simple rounds, sticks, or cutouts.