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Polish Croissants with Cheese Filling

July 27, 2021 by Lois Britton 12 Comments

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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.

Polish Yeast Croissans with Cheese Fillings with a chup of tea and lemon.

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.

Polish yeast croissants with a cheese filling on a plate with a cup of tea.

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!

Smacznego!

Lois

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dough with cheese and raisin filling

Polish Yeast Croissants with Cheese Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
  • Author: polishhousewife
  • Prep Time: 2 hours
  • Cook Time: 20 min
  • Total Time: 2 hours 20 minutes
  • Yield: 32 croissants
  • Category: Bread
  • Method: Baking
  • Cuisine: Polish
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Description

A soft and tender croissant roll with lightly sweetened farmer’s cheese and raisins!


Ingredients

for dough:

  • 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

for filling:

  • 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)

for finishing:

  • 1 egg white
  • 2 tablespoons milk
  • powdered sugar or glaze (optional)


Instructions

for the dough:

  1. Combine the flour, 1/2 cup sugar, yeast, and salt. Add the 4 egg yolks, warm milk, and melted butter, mix until well combined.
  2. 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:

  1. While the dough is rising, prepare the filling by combining the twaróg, 1 egg yolk, vanilla pudding powder, sugar, vanilla, and raisins. 

to assemble:

  1. Preheat oven to 350° F (180° C)
  2. 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.
  3. 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)!

Notes

  1. 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. 
  2. 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. 
  3. To give these croissants a kick, soak your raisins in rum, brandy, or wisniak. 
  4. You can substitute dried cranberries, or dried currants, or chopped dates for the raisins. 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

 

 

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Polish Breads, Polish Desserts

Previous Post: « Buckwheat and Mushroom Cabbage Rolls
Next Post: Polish Pasta with Salmon »

Reader Interactions

Comments

  1. Jean

    July 28, 2021 at 8:38 am

    These are delicious! Just the right amount of sweetness.

    Reply
  2. Ann Kofsky

    July 29, 2021 at 7:33 pm

    what oven temp do you cook croissants

    Reply
    • polishhousewife

      August 3, 2021 at 7:21 am

      Oops, thanks, I’ll add that, 350.

      Reply
  3. Mike

    August 2, 2021 at 5:31 am

    I don’t see the baking temperature in the recipe

    Reply
    • polishhousewife

      August 3, 2021 at 7:21 am

      Sorry, Mike, 350. Thanks for catching that.

      Reply
  4. Stephani Corby

    August 11, 2021 at 11:43 pm

    So easy to make and delicious

    Reply
  5. Barb Boone

    August 24, 2021 at 8:06 pm

    i would appreciate help in knowing what twarok is in the recipe. if i have spelled the word wrong i apologize – thank you for your help

    Reply
    • polishhousewife

      September 1, 2021 at 7:43 am

      It’s a Polish farmer’s cheese, Barb. Occasionally, you can find farmer’s cheese in a supermarket. Sprout’s carries it in my area. Polish delis should stock it. I also have a recipe for it on my site. It’s really easy to make. https://polishhousewife.com/twarog-polish-farmers-cheese/

      Reply
  6. Marlene

    January 8, 2022 at 1:13 pm

    What is vanilla pudding powder?

    Reply
    • polishhousewife

      January 9, 2022 at 6:43 pm

      Boxed pudding mix

      Reply
  7. Susan

    March 8, 2023 at 8:00 am

    Absolutely delicious!!
    Susan Swiatowy Wolf
    100 percent Polish gal here.
    Ready to make home made cheese!

    Reply
  8. NG

    August 23, 2023 at 4:41 am

    recipe didnt work at all, i followed it correctly and used the right ingredients but the dough was sticky no matter what, was unkneadable and it didnt rise

    Reply

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