Difficulty: Intermediate
Prep Time: 30 minutes + 1 hour chill
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 22 cream horns

Why You’ll Love These Traditional Polish Rurki

These Polish cream horns—known as rurki z kremem—are a beloved treat made with buttery, flaky pastry wrapped around metal molds and baked to golden perfection. Once cooled, they’re filled with a lightly sweetened mascarpone cream that’s soft, smooth, and perfectly indulgent.

They’re perfect for holidays, birthday parties, or a simple weekend dessert. Plus, you only need a handful of basic ingredients to recreate this nostalgic bakery favorite right at home.

What Are Rurki z Kremem?

Rurki z kremem are rolled pastry tubes filled with rich, creamy filling. The dough is made with flour, cold butter, sour cream, and a bit of powdered sugar, creating a soft, delicate texture. Once baked, the horns are filled with mascarpone whipped cream and finished with a dusting of powdered sugar.

They’re a beautiful blend of crisp pastry and creamy filling—elegant yet surprisingly easy to make!

Key Ingredients

For the Dough:

400g all-purpose flour (about 2½ cups)

200g unsalted butter, cold and diced (1 stick + 6 tbsp)

200g sour cream (18% fat)

1 tbsp powdered sugar

Optional: 1 tbsp ice water (if the dough feels too dry)

For the Filling:

250g mascarpone cheese

250ml heavy cream (30–36%), well chilled

4 heaping tbsp powdered sugar (about 90g)

½ tsp vanilla extract or paste (optional)

Equipment You’ll Need

Cream horn molds (metal cones)

Rolling pin

Sharp knife or pastry cutter

Electric mixer

Mixing bowls

Piping bag with star tip

Baking tray and parchment paper

Step-by-Step Instructions

Make the Dough

In a large mixing bowl, combine flour, powdered sugar, and diced cold butter. Mix by hand or with a pastry cutter until crumbly.
Add sour cream and knead briefly until a smooth dough forms. Add 1 tbsp of cold water if needed.
Wrap in plastic wrap and chill in the refrigerator for 1 hour.

Shape the Horns

Preheat oven to 390°F (200°C) or 365°F (185°C) with fan.
Lightly flour your work surface. Roll out one-third of the dough at a time into a thin sheet (about 1.5 mm thick).
Cut into strips roughly 1.5 cm wide.
Lightly grease the cream horn molds. Wrap each strip around the mold from the narrow end up, slightly overlapping. Leave both ends open.

Bake the Horns

Place wrapped molds on a parchment-lined baking sheet.
Bake for 18–20 minutes, or until lightly golden.
Allow to cool slightly, then gently remove the pastry from the molds. Repeat with remaining dough.

Make the Cream Filling

In a cold mixing bowl, combine mascarpone, cold heavy cream, powdered sugar, and vanilla.
Whip on high speed until stiff peaks form and the mixture holds its shape.

Fill and Finish

Transfer the cream into a piping bag fitted with a star tip.
Pipe the filling into each horn from the wider opening.
Dust with powdered sugar just before serving.

Tips for Success

Keep it cold: Use chilled butter, sour cream, and cream for the best texture.

Chill the dough: This helps prevent shrinkage and makes rolling easier.

Don’t overwrap molds: Leave a small gap at each end for easy removal.

Fill just before serving: This ensures the horns stay crisp and fresh.

Stretch gently: If the dough strips are thick, stretch them slightly as you wrap.

Serving Suggestions

Serve rurki z kremem as part of a dessert platter alongside other Polish favorites like Pączki or Faworki.
You can even dip the ends in melted chocolate or roll them in chopped nuts for an elegant finish.

Make-Ahead & Storage

Make-Ahead: You can bake the horns 1–2 days in advance. Store in an airtight container at room temperature.

Storage: Once filled, refrigerate and consume within 2 days.

Freezing: Freeze unfilled baked horns for up to 1 month. Thaw at room temperature before filling.

Frequently Asked Questions

Can I use puff pastry instead of homemade dough?

Yes, puff pastry works well and gives a flakier result. Just note the texture will be slightly different.

Can I freeze the horns?

Yes! Unfilled horns freeze beautifully. Fill after thawing.

How long do they stay fresh?

They’re best the same day, but you can refrigerate filled horns for up to 2 days.

Nutrition (per serving)
Calories: 245 kcal

Fat: 18g (Saturated: 11g)

Carbs: 17g

Sugar: 7g

Protein: 3g

Sodium: 75mg

Note: Nutritional values are estimates and can vary based on ingredients used.

Golden, fluffy, and filled with sweet surprises, Pączki are beloved Polish doughnuts traditionally enjoyed on Fat Thursday (Tłusty Czwartek)—the last Thursday before Lent. Whether you’re celebrating a cultural holiday or simply indulging in a homemade treat, these jam-filled doughnuts are a labor of love that’s well worth the effort.

Why We Love Homemade Pączki

There’s something deeply satisfying about making Pączki from scratch. Maybe it’s the silky-smooth dough, the decadent fillings, or the nostalgic aroma of yeast and sugar wafting through the kitchen. For many Polish families, making Pączki isn’t just about dessert—it’s a sweet ritual passed down through generations.

And the best part? These doughnuts are endlessly customizable. From classic rose jam to custard, Nutella, or even sweet cheese, every filling offers a new experience. They’re as versatile as they are delicious.

Tips for Perfect Pączki

Use fresh yeast: Active, bubbly yeast is key to getting a light, fluffy dough. If your yeast doesn’t foam after activating, toss it and start fresh.

Mind your temperatures: Warm milk activates the yeast—just make sure it’s not too hot. Similarly, maintain the frying oil at 350°F (175°C) for even browning.

Knead thoroughly: The dough should be glossy and elastic. This step builds the gluten that gives Pączki their characteristic softness.

Don’t rush the rise: A warm, draft-free place helps the dough double in size. This creates that signature light texture.

Fry in lard (optional): Traditionally, Pączki were fried in pork fat, which adds depth of flavor. Vegetable oil works fine, but if you’re chasing authenticity, lard is worth trying.

Filling Ideas

Pączki are as much about what’s inside as what’s outside. Here are some traditional and creative filling options:

Classic Fruit Jams: Rose petal, plum, raspberry, black currant, or apricot

Custards & Creams: Vanilla Budyń (Polish custard), chocolate cream, lemon curd

Chocolate: Nutella or dark chocolate ganache

Sweet Cheese: Cream cheese sweetened with sugar and lemon zest

Filling can be added before or after frying. If you prefer less mess and easier sealing, fill after frying with a piping bag.

How to Store Pączki

Cool completely before storing to avoid soggy tops from condensation.

Airtight containers keep them soft and fluffy for up to 2 days.

Room temperature is best—refrigeration can dry them out.

Best eaten fresh: Like most doughnuts, Pączki are best the same day they’re made.

Ingredients (Makes ~25 Pączki)

2 oz fresh yeast

⅓ cup granulated sugar

4 cups all-purpose flour

1 cup warm milk

4 egg yolks

¼ cup melted unsalted butter

1 tbsp vanilla sugar

2 tbsp spiritus or rum

Pinch of salt

4 cups canola oil (or lard) for frying

½ cup jam of your choice

1 cup powdered sugar

2 tbsp freshly squeezed lemon juice

Step-by-Step Instructions

Activate the Yeast

In a bowl, mix warm milk, 1 tbsp sugar, and 1 tbsp flour. Stir in the yeast and let it sit until frothy (10–15 minutes).

Prepare the Dough

In a large bowl, combine flour, remaining sugar, salt, and vanilla sugar. Add in the yeast mixture, egg yolks, and alcohol. Slowly pour in melted butter, mixing until the dough comes together.

Knead the Dough

Knead for 8–10 minutes until it’s smooth, elastic, and pulls away from the bowl.

Let it Rise

Cover the bowl with a cloth and place in a warm area. Let the dough rise until doubled in size, about 1 to 1.5 hours.

Shape the Doughnuts

Roll out the dough to ½-inch thickness on a floured surface. Cut out rounds using a doughnut cutter or glass. Place 1 tsp of jam in the center of half the rounds, then top with another round and press edges to seal.

Alternative: Fry unfilled rounds and pipe in jam afterward.

Second Rise

Place the shaped doughnuts on a floured tray, cover lightly, and let rise again for 30 minutes.

Fry

Heat oil or lard to 350°F. Fry the doughnuts in small batches for about 2 minutes per side, or until golden brown. Drain on paper towels.

Glaze

Mix powdered sugar with lemon juice to make a pourable glaze. Dip warm Pączki and let them set on a wire rack.

Nutrition (Per Doughnut)

Calories: 459

Carbs: 26g

Fat: 37g

Protein: 3.4g
(Values are estimates and vary with fillings and size.)

Frequently Asked Questions

What are the most traditional Pączki fillings?

Classic options include rose jam, plum butter, and black currant jam, reflecting traditional Polish flavors.

Why is alcohol added to the dough?

A splash of spiritus or rum helps prevent the dough from absorbing too much oil while frying, and adds subtle flavor.

What’s the history of Fat Thursday?

Fat Thursday is Poland’s indulgent answer to Mardi Gras. It’s the last Thursday before Lent, when people feast on sweets and fried pastries—especially Pączki.

If you’re looking for a potato salad with a little more depth and a whole lot more flavor, this warm Polish version is exactly what you need. Made without mayo, this dish relies on crispy bacon, caramelized onions, and a tangy vinegar-based dressing to bring the magic. The result? A comforting side dish that’s anything but ordinary.

A No-Mayo Potato Salad with Polish Roots

Forget creamy dressings — this potato salad is all about bold, savory flavors and a tangy punch. Popular across Poland, especially in rural areas, this version of potato salad (sałatka ziemniaczana) skips the mayo in favor of a sharp vinegar-and-oil dressing. It’s finished with sweet, slow-cooked onions, crispy bacon, and sometimes chopped pickles for an extra burst of flavor.

The dish can be served warm, at room temperature, or even chilled — which makes it ideal for weeknight dinners or summer gatherings alike.

Why You’ll Love This Warm Potato Salad

Bold, balanced flavor: The vinegar brings brightness, the sugar rounds it out, and the bacon gives a salty, smoky edge.

No mayo needed: Great for those avoiding mayonnaise or looking for a lighter alternative.

Perfect with grilled dishes: This salad pairs effortlessly with kielbasa, grilled chicken, pork chops, or even roasted veggies.

Great made ahead: It holds up beautifully in the fridge, making it a meal-prep favorite.

Key Ingredients

Potatoes: Use waxy varieties like Yukon Gold or red potatoes. They hold their shape well and soak up the dressing without falling apart.

Bacon: Crispy bacon adds texture and umami richness.

Onion: Slowly caramelized to bring out natural sweetness and depth.

Apple cider vinegar: Adds a gentle tang without being too sharp.

Olive oil: Rounds out the dressing and helps coat the potatoes evenly.

Sugar: A touch of sweetness to balance the acidity.

Salt & pepper: Essential for seasoning.

Fresh herbs (optional): Dill or parsley adds freshness and color.

Pickles (optional): For a briny crunch and Polish flair.

How to Make Warm Polish Potato Salad

Boil the Potatoes

Peel (or leave the skins on if you like) and boil your potatoes in salted water until just tender. Drain and let them cool slightly before slicing.

Cook the Bacon

In a skillet, fry the bacon until golden and crisp. Set it aside on paper towels and chop into bite-sized pieces.

Caramelize the Onion

Using the same pan (and the flavorful bacon fat), cook the thinly sliced onion over medium-low heat for 10–15 minutes until golden and soft.

Make the Dressing

In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper. Taste and adjust acidity or sweetness to your liking.

Assemble the Salad

In a large mixing bowl, combine the sliced potatoes, caramelized onions, bacon, and optional pickles. Pour over the dressing and toss gently to combine.

Garnish and Serve

Top with freshly chopped dill or parsley for color and freshness. Serve warm or let cool to room temperature.

Ingredient Quantities (for 6 servings)

2 lbs potatoes, boiled and sliced

6 slices bacon, cooked and chopped

1 large onion, thinly sliced

4 dill pickles, sliced or chopped (optional)

¼ cup apple cider vinegar

¼ cup olive oil

1 tbsp sugar

Salt and pepper to taste

Fresh dill or parsley, for garnish (optional)

Storing & Reheating

Store: Refrigerate in an airtight container for up to 3 days.

Reheat: Enjoy cold or bring to room temperature. If preferred warm, reheat gently in a skillet or microwave.

Fresh herbs tip: Add just before serving so they stay vibrant.

Recipe Tips & Variations

Take your time with the onions. Low and slow caramelization adds a beautiful depth to the dish.

Vinegar balance: Start with less and adjust to taste. Apple cider vinegar gives a mellow tang, but you can sub white wine or red wine vinegar.

Crunchy bacon is key. The crispy texture contrasts perfectly with the tender potatoes.

Dijon twist: Want more punch? Add a small spoonful of Dijon mustard to the dressing.

Make it vegetarian: Skip the bacon and add chopped pickles or capers for that salty, savory bite.

Serving Suggestions

Serve this warm potato salad alongside:

Grilled kielbasa or bratwurst

Roasted chicken thighs

Pork chops

BBQ ribs

Hard-boiled eggs and rye bread for a lighter meal

It’s a picnic staple, a BBQ sidekick, and a cozy winter dish — all rolled into one.

Frequently Asked Questions

Can I make this in advance?

Absolutely! It actually tastes better after the flavors have time to meld. Just bring to room temperature before serving.

Is it good cold?

Yes. While it’s amazing warm, it’s also delicious straight from the fridge.

Can I substitute the vinegar?

Yes, red wine vinegar, white wine vinegar, or even rice vinegar can work. Just avoid plain white vinegar as it can be too harsh.

Can I use pre-cooked bacon?

Sure, but freshly cooked gives you better flavor — and you can use the bacon fat to caramelize the onions.