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.

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.

This soft and sweet Polish yeast cake, known as Placek Drożdżowy z Kruszonką, is a comforting classic from many childhoods in Poland. With its pillowy dough and buttery crumble topping (kruszonka), it’s the kind of cake that fits just as well on a holiday table as it does next to your morning coffee. Simple, satisfying, and full of nostalgic flavor.

Why You’ll Love This Polish Placek

There’s something incredibly heartwarming about this cake. The dough is rich and fluffy, lightly sweetened, and topped with a crumbly streusel that adds just the right amount of texture. It’s the kind of thing you might find on a Polish kitchen counter cooling next to an open window, especially on Sundays or family holidays.

Whether you’re baking it as a treat for guests or just to enjoy during the week, Placek is a versatile and dependable dessert — equally suited for breakfast, tea time, or an afternoon snack.

If you’re into Polish baking, I also recommend checking out this Placek with Plums or a batch of sweet apple buns next!

Ingredients You’ll Need

For the yeast starter:

30 g fresh yeast

1 tbsp sugar

1 tbsp all-purpose flour

½ cup (125 ml) warm milk

For the dough:

3 egg yolks + 1 egg white

⅓ cup (75 g) sugar

3¾ cups (400 g) all-purpose flour

⅓ cup (80 ml) warm milk

½ cup (100 g) unsalted butter, softened

For the crumble topping (kruszonka):

¾ cup flour

½ cup powdered sugar

¼ cup cold butter

Optional: powdered sugar for dusting or glaze for drizzling

How to Make Placek Drożdżowy (Step-by-Step)

Activate the Yeast

In a cup or small bowl, crumble the fresh yeast and stir it together with sugar, flour, and warm milk. Let it sit for 10–15 minutes until foamy.

Prepare the Dough

In a large mixing bowl, beat the egg yolks with sugar. Add the sifted flour, the activated yeast starter, and the remaining warm milk. Stir until a shaggy dough forms.

Knead Until Smooth

Knead the dough by hand or with a dough hook for 10–15 minutes. Add the softened butter in the last few minutes and knead until the dough is smooth and elastic. Cover the bowl with a cloth and let it rise in a warm place for about 1.5 hours, or until tripled in size.

Shape and Top

Punch the dough down and transfer it to a greased 20 x 30 cm baking pan. Brush the top with the remaining egg white. If you’re using fruit like berries or thin apple slices, scatter them on top now.

Make the Streusel

Rub cold butter into flour and powdered sugar using your fingers or a pastry cutter until it forms pea-sized crumbs. Sprinkle generously over the cake.

Final Rise and Bake

Let the cake rise again in the pan for about 20 minutes. Preheat your oven to 350°F (180°C). Bake for around 35 minutes, or until golden and cooked through. If the crumble starts browning too quickly, tent loosely with foil.

Cool and Dust

Cool on a wire rack, then dust with powdered sugar or drizzle with glaze once fully cooled.

Storage & Serving Tips

Storage: Keep the cake in an airtight container at room temperature for up to 3 days.

Freezing: Wrap tightly and freeze for up to 2 months.

Reheating: Warm individual slices in a 300°F (150°C) oven for 5–10 minutes to refresh the texture.

Expert Baking Notes

Watch the temperature: Warm milk should be about 100°F (38–40°C) — not hot. Too hot and it’ll kill the yeast.

Don’t rush the rise: A well-proofed dough is key to that light, fluffy crumb.

Customize it: Add raisins, a layer of fruit, or even a drizzle of lemon glaze to change things up.

Frequently Asked Questions

Can I use dry yeast instead of fresh?

Yes! Use about 10 g of active dry yeast. Mix with warm milk and sugar, just as you would fresh yeast.

Can I add fruit?

Absolutely. Thin slices of apple, plums, blueberries, or raisins work beautifully.

Why didn’t my dough rise?

Your yeast might be inactive, or the environment was too cold. Always proof your dough in a warm, draft-free spot.

How do I keep the streusel from burning?

Cover the cake loosely with foil during the last 10–15 minutes if the topping browns too fast.

Nutrition Information (Per Serving)

Calories: 304

Carbs: 40g

Fat: 12g

Protein: 6g

Note: Nutritional estimates vary depending on ingredients and portion sizes.