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dough with cheese and raisin filling

Polish Yeast Croissants with Cheese Filling

  • Author: polishhousewife
  • Prep Time: 2 hours
  • Cook Time: 20 min
  • Total Time: 2 hours 20 minutes
  • Yield: 32 croissants 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Polish


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



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)


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)!


  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. 

Keywords: Polish yeast croissants with cheee filling