Polish Cheese Drożdżówka
Pillowy soft pastry swirls filled with creamy cheese and topped with a sweet glaze—the Polish bakery classic you can make at home in under 20 minutes using crescent dough. Warm, comforting, and absolutely worth the minimal effort.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 can refrigerated crescent dough (1 can, 8 oz)
- ¾ cup ricotta cheese
- ½ cup powdered sugar, divided
- 1 whole egg
- 1 whole lemon (zested)
- 2 tbsp milk
Instructions
- 1
Preheat oven to 375°F. Line a sheet pan with parchment paper.
- 2
Mix ricotta, 1/4 cup powdered sugar, egg, and lemon zest in a bowl until smooth.
- 3
Unroll crescent dough and press perforations to form one sheet. Spread ricotta filling evenly over the dough.
- 4
Roll dough tightly from long side into a log. Cut into 8 equal pieces and place cut-side up on the sheet pan.
- 5
Bake 10–12 minutes until golden and puffed. Cool 2 minutes on the pan.
- 6
Whisk remaining 1/4 cup powdered sugar with milk. Drizzle over warm pastries. Serve immediately.
Tools you’ll need
- sheet pan
- parchment paper
- mixing bowl
- whisk
- oven
- serrated knife
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