Rogaliki (Polish Croissant Cookies)

Begin by placing the egg yolks, rich cream cheese, and baking powder into a medium bowl. Using a handheld mixer, blend these ingredients together until the mixture is smooth and creamy. Gradually introduce the flour to the mix, adding it carefully to maintain a consistent texture. As you continue, you'll notice the mixture becoming crumbly, resembling wood chips. At this point, it's best to set aside the mixer and gently knead the dough by hand. This tactile step helps bring the dough together into a cohesive ball, essential for the perfect rogaliki texture. Shape the dough into a roll, wrap it tightly in foil, and place it in the freezer for about 15 minutes. While chilling, preheat your oven to 375°F (190°C), preparing it for baking the cookies shortly. Once chilled, divide the dough into two portions. Roll each portion out and cut into 3-inch triangular shapes. On the wide end of each triangle, spoon a small amount of your favorite jam, being careful not to overfill. Carefully roll each triangle from the wide end toward the point, forming a classic croissant shape. Place the shaped croissants onto a greased cookie sheet, ensuring they have space to expand during baking. Bake the cookies for 10 to 12 minutes, or until they achieve a beautiful golden hue. Keep an eye on them to prevent overbaking, which can dry out the delicate dough. After removing from the oven, allow the rogaliki to cool slightly on a wire rack or plate. Once they're warm but not hot, sprinkle generously with powdered sugar, adding a delicate sweetness and attractive finish. Repeat the rolling, filling, and baking process with the remaining dough. This recipe yields approximately three batches, with around 20 cookies per batch, totaling about 60 delicious rogaliki to enjoy or share. Tips: To ensure even baking, rotate your cookie sheets halfway through the baking time. For a twist, experiment with different jam flavors like raspberry, apricot, or plum to suit your taste.