Rogaliki Ziemniaczane z Powidłami (Potato Rogaliki with Plum Jam)

Rogaliki ziemniaczane z powidłami are a beloved Polish pastry, combining soft, slightly sweet dough with a rich and tangy plum jam filling. These delightful pastries are perfect for tea time or as a snack during family gatherings. The potato-based dough gives the rogaliki a tender, melt-in-your-mouth texture that pairs wonderfully with the fruitiness of the jam. This recipe brings a taste of Polish tradition to your kitchen, making it easy to enjoy a homemade treat that’s both comforting and delicious.

Ingredients:

2 medium potatoes (about 250g), peeled and boiled
500g all-purpose flour
200g unsalted butter, softened
1 egg
100g powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
200g plum jam (powidła)
1 egg (for egg wash)
Directions:

Prepare the Potatoes: Boil the potatoes in salted water until tender. Once cooked, mash them until smooth and set aside to cool.
Make the Dough: In a large bowl, mix together the flour, baking powder, and salt. Add the softened butter, mashed potatoes, egg, powdered sugar, and vanilla extract. Mix until a smooth dough forms. If the dough feels too sticky, add a little more flour as needed.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
Shape the Rogaliki: Preheat the oven to 180°C (350°F). On a lightly floured surface, roll out the dough to about 3mm thickness. Use a round cutter to cut out circles of dough. Place a small spoonful of plum jam in the center of each circle. Fold the edges of the dough over the jam to form a crescent shape, sealing the edges tightly.
Bake the Pastries: Arrange the filled dough crescents on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes or until golden brown.
Cool and Serve: Allow the rogaliki to cool slightly before serving. They are delicious when still warm but are also great once cooled to room temperature.
Serving and Storage Tips:

Serve these rogaliki with a cup of tea or coffee for a delightful afternoon snack.
Store any leftovers in an airtight container at room temperature for up to 3 days.
If you want to keep them longer, freeze the unbaked rogaliki before the egg wash and jam filling. Bake directly from frozen when you’re ready to enjoy them.