Rogaliki (Polish Croissant Cookies)
These buttery crescents are a Polish bakery staple built on a deceptively simple dough of cream cheese and butter that requires no yeast. The cream cheese creates a tender, slightly tangy crumb that stays soft for days, while the jam filling adds brightness against the rich pastry. They're less finicky than laminated croissants but deliver comparable flakiness through a single fold technique, making them ideal for home bakers seeking impressive results without the fuss.
Instructions
In a medium bowl mix egg yolks, philly cheese and baking powder using a hand held mixer.
Carefully start adding the flour.
When the mixture will not be mixing well, and will look like wood chips, put away the blending mixer and using your hands knead the dough.
Create a roll and cover in foil and freeze for 15 minutes.
At this time preheat the oven to 375.
Take the dough out and separate into two.
Roll and cut out 3 inch trangles.
Make as many as you can and on centre of each put a small spoon of jam.
Roll them into a croissant shape.
Place the croissants onto a greased cookie sheet, and bake for 10-12 minutes or until golden.
Repeat with the rest of the dough.
When you take them out, put aside and sprinkle with powdered sugar on top.
This makes about 3 batches of 20 cookies each.
Total count about 60 cookies..
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