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
- 1Cream the butter with the sour cream or mayonnaise until smooth.
- 2Mix in the flour until a firm, non-sticky dough forms.
- 3Roll the dough out on a lightly floured surface to about 3 mm thick.
- 4Cut into triangles.
- 5Place a small spoonful of filling near the wide end of each triangle.
- 6Roll up from the wide end into crescents, curving the tips slightly.
- 7Arrange on a lined baking sheet.
- 8Bake at 180°C (350°F) for 20 to 25 minutes until lightly golden.
- 9Cool on the pan before serving.
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.
Best Served With
Fresh berries
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.
Leftover Strategy
Cover and keep at room temperature for 1 day or refrigerate for up to 3 days. Warm briefly in a low oven before eating.
Want to impress guests with this dish? Ask Jeff →
Pairing
Hot black tea ↗ or coffee works well with the tender pastry; fruit preserves ↗ make a natural pantry-side match.
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