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Rogaliki, little horns recipe. Try these crumbly sweets!

by | 12 Jan 2024 | 0 comments

Crumbly, buttery and delicious – these are rogaliki, polish little horns! You only need 2 hours to make these with your favourite filling – both savoury or sweet. Be careful, as they are quite addictive!

Grandma’s special – rogaliki with cherries

We are making it simple. Last season’s (or even one before that) cherries drained from the syrup, encased in a simple dough made of cake flour, soft butter, eggs and just a little bit of sugar for the yeast to feed on. They were and still are our favourite when it comes to quick and easy baking recipes! A true staple in your everyday polish cooking recipe book.

What filling for the rogaliki?

You can’t go wrong with any filling. By the rule of thumb, pick ingredients that won’t release much moisture. It might make the rogaliki burst on top. Don’t worry, even some cherry syrup didn’t make them soggy at all. Because of all the butter in the dough, it is nearly impossible to fail with any filling you’d like. Just keep it simple. The best part of this dough is that it’s easy and tasty.

A few fillings that are certainly worth mentioning:

Savoury fillings

For these, I’d ditch the sugar and the rest of the flavourings listed below. Just a pinch for the yeast. Add a pinch of salt, maybe caraway seeds to the dough. Sprinkle with sesame after the egg wash.

  • Quark with herbs – traditional twaróg, grainy, sour cheese that pairs well with dried tomatoes, olives, garlic or herbs of your choice
  • pork meat with onion – cook the meat, and caramelize the onion. Add marjoram, salt and black pepper. Done, your typical polish start of great kotlet patties.
  • Mushrooms with onion or sauerkraut – will remind people a bit of the Christmas season!

Sweet fillings

Experiment with the amount of sugar (and it’s types). Add some flavour with orange or lemon zest, and don’t be afraid to drop a spoon of vanilla extract. Just remember that you don’t want to add too much fluid to the dough itself, so be careful with things like orange juice!

  • Cherries or berries from the jar – our favourite, just drop a cherry or two onto the dough and wrap it up!
  • Jam – you can’t go wrong with this one, just remember to watch out for the more runny ones
  • Quark with a bit of sweet cream and vanilla sugar – a favourite of children across Poland, used in serniczki and sweet cheese buns.

Picked your favourite or got an original idea? Great, let’s start baking!

Rogaliki, little horns

Sweet, crumbly snack, delicious with any filling!
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 1 hour
Course Dessert, Snack
Cuisine Polish
Servings 24 horns
Calories 45 kcal


  • Rolling Pin
  • Parchment paper A single sheet should be enough, can be reused
  • Baking tray


  • 25 g Fresh yeast - or equivalent in dry yeast, 9–12 grams, use according to package
  • 70 ml Milk - Warm (max. 30 °C)
  • 250 g Cake flour - or AP
  • 100 g Butter - soft
  • 1 tbsp Sugar - powder sugar is even better
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1 Orange - for zesting
  • 1 pinch Salt
  • 24 tsp Filling of choice - 1 tsp per rogalik


  • Take out all the ingredients, and leave them on the counter. By the rule of thumb, when baking, and the recipe doesn't state differently, all your ingredients should be room temp. when used.


  • Mix the milk and the yeast in a small bowl, add a pinch of sugar and leave covered for 15 minutes. If you opened a new pack or used fresh yeast, you can just mix it and go to the next step without waiting.
  • Add the butter to the flour and mix thoroughly until you get the consistency of wet sand.
  • Mix an egg with an additional yolk, add the sugar and whisk until homogenous. Add the vanilla extract. Save the spare white for egg wash.
  • To the flour mixture add the milk and egg mixtures, a small pinch of salt and orange zest.
  • Time for some elbow grease. Work the dough on the counter until it is smooth and doesn't stick to your hands. Don't add any more flour, it will come together nicely after about 8 minutes!
  • Proof the dough, covered with plastic wrap, in the fridge for an hour or until doubled in size. You can safely store it for up to 24 hours or freeze it for later use.


  • Set the oven for conventional heating, and warm it up to 200 °C.
  • Cover the baking pan with parchment paper and set it to the side. Prepare a flat surface for rolling the dough.
  • Roll the dough into a loaf, cut it into 3 pieces of equal size. Roll them into balls, two of them set to the side, covered, so they won't dry out when you work on your rogaliki.
  • Roll the first ball into a flat circle, about 2–3 millimetres thick, and cut into eights like a pizza. Put a small spoon of filling about a centimetre from the wider end on each slice.
  • Fold that end over the filling, pinch the sides close to the filling and start rolling towards the pointy end until a familiar shape of rogalik is made. Bend the sides, making a crescent shape, and put it on the baking pan. Continue until the pan is full. They won't raise much in the oven if the dough was rolled correctly.
  • Don't worry if not all of your rogaliki are in perfect shape. Beat the egg white you have left from before and wash your rogaliki with it. Put the baking pan into the oven for 15 minutes, or until golden brown. Let them cool a bit and enjoy!


The calories are for the dough for a single rogalik ONLY. You need to add your filling to this number.
Keyword cherries, little horns, rogaliki, sweet
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