Rogaliki Krucho-Drożdżowe z Orzechami i Mandarynkami

Rogaliki krucho-drożdżowe, or crescent-shaped yeast-based pastries, are a delightful treat that blends a tender, crumbly texture with the irresistible flavors of nuts and tangy mandarins. Perfect for holiday gatherings, tea-time indulgences, or as a thoughtful homemade gift, these pastries are both elegant and comforting. The pairing of citrusy mandarins and rich nuts creates a flavor combination that feels festive yet familiar. Follow this recipe to create these Polish-inspired delicacies in your own kitchen!

Ingredients
For the dough:

250 g (2 cups) all-purpose flour
100 g (7 tbsp) unsalted butter, cold and diced
1 egg yolk
2 tbsp sugar
1/4 cup sour cream
1/2 tsp dry yeast
Pinch of salt
For the filling:

100 g (1 cup) finely chopped mixed nuts (walnuts, hazelnuts, or almonds)
2 medium-sized mandarins, peeled and segmented
2 tbsp honey or sugar (optional, for extra sweetness)
For decoration:

1 egg white, lightly beaten (for glazing)
Powdered sugar (for dusting)
Directions
1. Prepare the Dough:
In a small bowl, dissolve the yeast in a tablespoon of lukewarm water. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter and rub it into the flour mixture using your fingers until it resembles breadcrumbs.
Mix in the egg yolk, sour cream, and the prepared yeast. Knead gently until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
2. Prepare the Filling:
Chop the nuts finely or pulse them in a food processor.
Toss the chopped nuts with honey or sugar (if using) for a slightly sticky consistency.
3. Assemble the Rogaliki:
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Roll out the chilled dough on a floured surface to a thickness of about 3 mm (1/8 inch). Cut it into triangles.
Place a small amount of nut filling and a mandarin segment at the base of each triangle. Roll the dough from the base to the tip to form a crescent shape.
Arrange the rogaliki on the baking tray. Brush them with beaten egg white.