These Polish Croissants with Cheese Filling or the Polish mouth full: rogaliki z nadzieniem serowym take advantage of a popular combination in Polish cuisine, a lightly sweet farmer’s cheese and raisins.
It’s a delicious combo, and it makes a yummy filling for this light and soft dough. I made these while my parents were staying with me, and believe me, the croissants didn’t last long.
You might serve these for a sweet treat at the end of a meal, for breakfast, or to go with a cup of coffee or tea. They’re not overly sweet or too rich, just a little something when you want a satisfying bite.
Readers often ask where they can buy twaróg, Polish farmer’s cheese. It’s the cheese used in this recipe and in so many other Polish classics: sernik, pierogi ruskie, naleśniki z serum. It all depends on where you live. Many of us don’t live near a Polish deli. I have sometimes found farmer’s cheese in a natural or farmer’s market-style grocer. I have a recipe for making your own twaróg, and it’s easier than I expected.
You might ask what kind of raisins should be used in the filling. My answer would be, “what do you have on hand, and then what do you prefer?”
I used golden raisins, also known as sultanas in other parts of the world. Did you know both golden and dark raisins come from white grapes? The different results are from the way they’re processed.
Use either, or maybe even substitute dried cranberries. I always think that if raisins are good, cranberries will be better. If you happen to have diced dates, I think they’d work nicely too.
I hope you’ll give these Polish Yeast Croissants with Cheese Filling a try. They’re easier than you think and so delicious!
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A soft and tender croissant roll with lightly sweetened farmer’s cheese and raisins!
- 3 cups flour (375 g)
- 1/2 cup sugar (100 g)
- 1 packet dried yeast (7 g)
- 1/4 teaspoon salt
- 1 cup warm milk (240 ml)
- 4 egg yolks
- 9 tablespoons butter (130 g), melted and cooled
- 1 1/3 cup twaróg (300 g)
- 1 egg yolk
- 2 tablespoon vanilla pudding powder (20 g)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1/3 cup raisins (50 g)
- 1 egg white
- 2 tablespoons milk
- powdered sugar or glaze (optional)
for the dough:
- Combine the flour, 1/2 cup sugar, yeast, and salt. Add the 4 egg yolks, warm milk, and melted butter, mix until well combined.
- Knead on a lightly floured surface until the dough is no longer sticky and share into a ball. Place in a lightly greased bowl, turn the dough (to coat the bottom) and cover until doubled in size, about an hour depending on your room temperature.
for the filling:
- While the dough is rising, prepare the filling by combining the twaróg, 1 egg yolk, vanilla pudding powder, sugar, vanilla, and raisins.
- Preheat oven to 350° F (180° C)
- Divide the dough into fourths. Roll each piece into a 1/4-inch thick circle. Cut each circle into 8 triangle-like pieces, as if you were cutting a pie. Place about 2 teaspoons of the filling across the outer edge and roll up toward the point. Place the croissant rolls on two parchment-covered baking sheets. Cover and let rise for 30 minutes.
- Whisk together the egg white and 2 tablespoons of milk to make an egg wash. Lightly brush on the croissants. Bake for 20 minutes. I rotated the pans after 10 minutes. Cool before serving (if you can wait that long)!
- You can serve these plain or dust them with powdered sugar. You can also make a glaze of a tablespoon of softened butter, a cup of powdered sugar, and just enough milk to make a nice consistency. They’ll be delicious whatever you do.
- If your raisins seem overly dry, plump them up a bit by pouring just enough boiling water to cover them and letting them sit for 5 – 10 minutes before straining.
- To give these croissants a kick, soak your raisins in rum, brandy, or wisniak.
- You can substitute dried cranberries, or dried currants, or chopped dates for the raisins.
Keywords: Polish yeast croissants with cheee filling