Polish Jam-Filled Rogaliki (Traditional Polish Crescent Cookies)

There’s something special about a homemade cookie that looks beautiful without needing fancy decorations. These Polish Jam-Filled Rogaliki are exactly that kind of treat. Made with a tender, buttery cream cheese dough and filled with sweet fruit jam, these little crescent-shaped pastries are simple, comforting, and absolutely delicious.

Each cookie has a delicate, lightly golden exterior, soft layers of pastry, and a sweet surprise tucked inside. A dusting of powdered sugar gives them that classic homemade bakery look.

Whether you’re preparing a Christmas cookie platter, baking for a family gathering, or simply craving something sweet with your afternoon coffee, these traditional Polish crescent cookies are a wonderful choice.

What Are Polish Rogaliki?

Rogaliki are small crescent-shaped pastries enjoyed in Polish baking traditions. Their name comes from their curved, horn-like shape.

Different families prepare rogaliki using different types of dough, including yeast dough, sour cream dough, and cream cheese dough. Some are filled with jam, while others contain nuts, poppy seeds, or sweet cheese.

This particular recipe uses a simple cream cheese pastry that requires only a handful of ingredients. The dough becomes tender when baked, with a rich buttery flavor that pairs beautifully with fruity fillings.

They’re especially lovely during the holidays, but there’s no reason to save them just for Christmas!

Why You’ll Love These Polish Jam-Filled Cookies

There are plenty of reasons these little pastries deserve a place in your recipe collection.

Simple ingredients: You only need flour, butter, cream cheese, salt, jam, and powdered sugar.

Beautiful presentation: Their crescent shape makes them look impressive, even though they’re surprisingly easy to prepare.

Customizable fillings: Raspberry, apricot, and plum jam all work wonderfully.

Perfect for sharing: One batch makes approximately 24 cookies, making them ideal for holiday gatherings and cookie exchanges.

Make-ahead friendly: The dough can be prepared in advance and refrigerated until you’re ready to bake.

Ingredients You’ll Need

You don’t need any special ingredients to make these traditional Polish crescent cookies.

• 2 cups (250 g) all-purpose flour: Provides structure while keeping the pastry tender.
• ½ cup (115 g) unsalted butter, cold and cubed: Creates a rich, buttery dough.
• 4 oz (115 g) cream cheese, cold: Adds tenderness and a delicate tangy flavor.
• Pinch of salt: Balances the sweetness.
• ⅓ cup thick fruit jam: Raspberry, plum, or apricot are excellent choices.
• Powdered sugar: For dusting the finished cookies.

Ingredient tip: Full-fat block cream cheese is recommended for the best dough consistency. Spreadable cream cheese from a tub may contain additional moisture.

How to Make Polish Jam-Filled Rogaliki

Step 1: Prepare the Dough

Place the flour and salt in a large mixing bowl.

Add the cold, cubed butter and cream cheese. Using your fingertips or a pastry cutter, work the ingredients together until a soft dough forms.

Knead briefly, just until everything comes together. Avoid overworking the dough.

Step 2: Chill the Dough

Divide the dough into two equal balls.

Wrap each ball tightly in plastic wrap and refrigerate for at least one hour.

Chilling helps firm the butter and makes the dough easier to roll without sticking.

Step 3: Roll and Cut

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a lightly floured wooden surface, roll one dough ball into a thin circle, approximately ⅛ inch (3 mm) thick.

Using a sharp knife or pizza cutter, divide the circle into 12 equal triangular wedges, just like slicing a pizza.

Step 4: Add the Jam

Place approximately 1 teaspoon of thick fruit jam near the wide end of each triangle.

Be careful not to add too much filling. Excess jam can leak out during baking.

Step 5: Shape the Crescents

Starting at the wide end, gently roll each triangle toward its pointed tip.

Curve the ends slightly inward to create the traditional crescent shape.

Place each cookie on the prepared baking sheet with the pointed tip underneath to prevent unrolling.

Repeat with the remaining dough.

Step 6: Bake Until Golden

Bake for 15–20 minutes, or until the pastries are set and lightly golden.

Transfer them to a wire rack and allow them to cool completely.

Finish with a generous dusting of powdered sugar before serving.

Tips for Perfect Rogaliki Every Time

Keep your ingredients cold. Cold butter and cream cheese help create a tender pastry. If the dough becomes sticky while shaping, refrigerate it for another 10 minutes.

Choose thick jam. Thin preserves can spread and leak during baking. If your jam is runny, gently simmer it until thickened and cool completely before using.

Don’t overfill. A small spoonful is enough to give each cookie a delicious fruity center.

Roll evenly. Try to keep the dough approximately ⅛ inch thick so the cookies bake consistently.

Let them cool before dusting. Powdered sugar tends to dissolve when sprinkled over hot pastries.

Best Jam Fillings for Polish Rogaliki

One of the nicest things about this recipe is how easily you can change the filling.

Raspberry jam offers a bright, slightly tart flavor that balances the buttery dough.

Apricot preserves create a sweet, delicate filling with a lovely golden color.

Plum jam provides a deeper fruit flavor and is a particularly fitting choice for Polish-inspired baking.

You can even use two or three different jams in the same batch to create a colorful assortment.

For the best results, choose smooth, thick fillings without large pieces of fruit.

How to Store Polish Crescent Cookies

Store completely cooled rogaliki in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

If stacking them, place parchment paper between layers to protect their delicate shape.

You can also freeze baked cookies for up to 2 months. Allow them to cool completely, then freeze in an airtight container.

Thaw at room temperature and add fresh powdered sugar before serving.

The unbaked dough can be refrigerated for up to 2 days, making this recipe convenient for holiday baking.

Frequently Asked Questions

Can I use sour cream instead of cream cheese?

Yes. You can substitute approximately ½ cup of full-fat sour cream, although the dough may be softer and require additional chilling. The finished texture will also be slightly different.

Why did my jam leak out?

This usually happens when the jam is too thin or the cookies contain too much filling. Use thick preserves and avoid overfilling.

Can I prepare the dough the night before?

Absolutely! Wrap the dough tightly and refrigerate overnight. Let it sit briefly at room temperature if it becomes too firm to roll.

Are rogaliki the same as rugelach?

They’re similar in appearance, but rogaliki are part of Polish baking traditions, while rugelach are associated with Jewish baking traditions. Recipes and dough styles vary across both.

A Sweet Little Taste of Polish Baking

These homemade Polish Jam-Filled Rogaliki prove that simple ingredients can create something truly special. With their tender buttery pastry, sweet fruit filling, and snowy powdered sugar coating, they’re a lovely addition to any cookie platter.

Serve them with coffee, tea, or hot chocolate, and don’t be surprised when everyone reaches for another.

If you try these Polish crescent cookies, let me know which jam filling is your favorite!