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Rogale swietomarcinskie St. Martin’s Croissants
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 16 1x
- Category: Dessert
- Cuisine: Polish
Description
A quick and easy version of a traditional Polish pastry!
Ingredients
- small jar (1.25 ounces) poppy seeds
- 3/8 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/4 cup shortbread cookie crumbs
- 3 tablespoons heavy cream
- 1/3 cup powdered sugar
- 1 tablespoons butter
- pinch salt
- 1 teaspoon almond extract
- 2 cans of crescent roll dough
for glaze and topping:
- 1 tablespoon butter
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
- milk, enough to make a spreadable consistency, it won’t take much
- 1/4 cup finely chopped peanuts
Instructions
- Process the poppy seeds, walnuts, raisins, almonds, and cookie crumbs in a food processor until the texture is uniform and fine. Transfer to a small saucepan and add cream, powdered sugar, butter, and a pinch of salt. Cook over medium heat for about 5 minutes, stirring constantly. Remove from heat, stir in almond extract. Cool.
- Open crescent roll dough and separate it into 16 triangles, make a 1-inch cut into the short part of the triangle (the side where you’ll begin rolling up the dough)
- Put the cooled filling into a pastry bag or a plastic sandwich bag, snip off the tip or corner to give you an opening that’s about 1/2 inch across. Pipe the filling in a Y shape along the dough. Roll up the dough, giving a horseshoe shape to the roll. Bake at 375 for about 12 minutes. Cool
- Combine powdered sugar, butter, vanilla, and milk. Spread the croissants with glaze and sprinkle with finely chopped peanuts.
November 9, 2011–I’ve been wanting to make Rogale swietomarcinskie St. Martin’s Croissants, a local specialty for a long time. It’s traditionally made for November 11th, St. Martin’s Day. The first year Ed was in Poland, he told me about them. The second year, he put one in the freezer for me because I was coming for a visit just a week later. I began reading recipes online back in August. So you can imagine how thrilled I was to be invited to a Rogale swietomarcinskie workshop hosted by the head of the bakers’ guild. That was so much fun, and I picked up some good tips. And now I know that if I make thousands, this pastry dough will become a simple matter for me, as it was for the professional bakers. It wasn’t simple today.
The filling was easy to put together. I can see myself using this in other ways – in thumbprint cookies, in kolachi rather than a canned filling. The dough was such a chore to prepare that it maybe be prepared less frequently. The professionals have a giant rolling machine that I would love to have. I think with that roller, I could be unstoppable – making fresh croissants every couple of days. I would have to be riding my bike every waking moment that I wasn’t in the kitchen.
Source: This recipe is adapted from Regionalna Kuchnia Polska, a cookbook I picked up in the train station and have been translating with the help of google.
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Rogale swietomarcinskie (St. Martin’s Croissants)
Description
A flaky crossiant with an almond poppy seed filling!
Ingredients
filling:
- 2/3 cup poppy seeds, white poppy seeds prefereable
- 1 cup chopped walnuts
- 1/2 cup raisins
- 2/3 cup chopped almonds
- 1/2 cup shortbread cookie crumbs
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 3 tablespoons butter
- pinch salt
- 1 tablespoon almond extract
pastry:
- 7/8 cup milk
- 2 tablespoons butter
- 1 packet dry yeast
- 3 tablespoons sugar
- 4 egg yolks
- 3 cups flour
- 1/2 teaspoon salt
- 1 cup butter chilled,sliced
egg wash:
- 1 egg
- 1 tablespoon water
- 1 tablespoon canola oil
glaze:
- 2 tablespoons butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- milk or cream, to create spreadable consistency
Instructions
filling:
- With a steel blade, process poppy seeds, walnuts, raisins, almonds, and cookie crumbs in food processor until the texture is a coarse meal
- Dump the mixture into a sauce pan , add cream, sugar, butter, and salt
- Cook over medium heat, stirring constantly, for about 5 minutes, the mixture will still ooze a little
- As it cools it will become more firm
- Stir in almond extract, cool
pastry:
- Heat milk to 110 degrees.
- Add 2 tablespoons butter, yeast, and sugar.
- Let sit for 5 – 10 minutes, should be foamy.
- Add egg yolks.
- Stir in flour and salt.
- Place in a clean bowl, cover the top of the dough with plastic wrap.
- Refrigerate for 2 hours.
- Roll dough into a rectangle about 1/2 inch thick.
- Top dough with butter slices.
- Fold dough into thirds, and roll it out to the original size
- Fold into thirds and roll 4 more times (you now have 243 layers of your original butter topped dough)
- Cut dough into long triangles
- Top with filling, I used my hands and rolled it into ropes 1 inch in diameter
- Roll up starting with the short side
- Place croissants on baking sheet , cover and let rise 30 minutes
- Preheat oven to 400 degrees
- Combine egg, water, and oil. Lightly brush rolls with egg wash
- Bake until brown, about 15 – 20 minutes
- Remove from oven and frost with glaze made of butter, powdered sugar, vanilla, and milk
- Sprinkle with sliced almonds, or chopped peanuts
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
evil cake lady
they look wonderful, and all that work you put into them makes them extra special.
i love watching the local bakery use the dough roller! it is probably for the best that we have to use elbow grease–it burns off the calories we’ll put back on once the croissants come out of the oven.
Lois B
ECL – spoken like someone who has tackled that cold, stiff dough! 🙂
Shirley W
They look yummy!
Lois B
Shirley – you bet they were! 🙂
Laura
Well you sure don’t make it LOOK tough – these are beautiful! I have a serious SERIOUS weakness for fresh croissants, but I’ve yet to try and make them!
Lois B
Laura – it’s amazing how stiff and un-malleable the dough is. I keep meaning to ask what part of Poland your grandmother’s family is from.
Laura
This is terrible, but I don’t even know. She and my grandfather both lived there as children, and while they rarely use it, they are/were (he passed) able to speak the language. I’ll be sure to ask her next time we talk!
Ula
I love them. Maybe Rogale are too sweet, but once in a year 🙂
regards from Warsaw 🙂
Lois B
Thanks, Ula!
Vicki
Yum!!!! That sounds like a great workshop to attend. Isn’t it amazing how easy the pros make it look? I bet the next time you make them it will be easier, even if you only make them once a year.
polishhousewife
They make enough that I’m sure they could do it in their sleep.
brooke
go lois…although i won’t be making or eating them—as they aren’t my favorite 🙂 🙂 🙂 hugs from poland! xoxo b
polishhousewife
They’re a lot of work, Brooke, so you have to love them to make them!
Sherri Merlo
I’m excited to try this! !!
★★★★
polishhousewife
I hope you enjoy, Sherri!
Kuba
Well looks like I’ll try the easy way. They do look good and have no carbs in them lol
Thanks.
polishhousewife
Enjoy, Kuba! Smacznego!
David
You know me, Lois, I am going to want to make the dough myself! It looks a bit time-consuming, but definitely looks worth it! Another one of your fantastic recipes to try. Thanks! ( I need at least three weeks of vacation just to test recipes… )
polishhousewife
I know you’re a make it from scratch guy, David. It’s quite the workout!