Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Rogale swietomarcinskie St. Martin’s Croissants

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November 3, 2017–You’ll find my original post below, which includes links to a lot of interesting info about Rogale swietomarcinskie St. Martin’s Croissants and St. Martin’s Day in Poznan. I’ve updated the recipe this year with a quick and easy way to make a smaller croissant and a smaller batch. I actually prefer my new version. The pastry is tender and light and just the right size!
Rogale swietomarcinskie St. Martin's Croissants
Much like Champagne (it must come from France), the real rogale switomarchinskie can only be made in Poznan and only by certain bakers, and by law, it must be at least 250 grams or half a pound! This year I made a small batch of the filling, scaling it down for the 1.25-ounce jar of poppy seeds that I picked up at my American supermarket.
poppy seed filling crossants on a piece of slate
I’ve also included a quick video to help you through the piping and rolling process. You cut a little notch on the small part of your dough triangle. This serves two purposes, it helps to distribute the filling throughout the pastry, and it keeps the middle from being too thick, ensuring more uniform baking.

Smacznego!
Lois
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Rogale swietomarcinskie St. Martin’s Croissants

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Polish Housewife
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: Polish
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Description

A quick and easy version of a traditional Polish pastry!

Ingredients

Scale
  • 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

  1. 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.
  2. 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)
  3. 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
  4. Combine powdered sugar, butter, vanilla, and milk. Spread the croissants with glaze and sprinkle with finely chopped peanuts.
Rogale swietomarcinskie (St. Martin's Croissants)

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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Polish Housewife
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Description

A flaky crossiant with an almond poppy seed filling!

Ingredients

Scale

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:

  1. With a steel blade, process poppy seeds, walnuts, raisins, almonds, and cookie crumbs in food processor until the texture is a coarse meal
  2. Dump the mixture into a sauce pan , add cream, sugar, butter, and salt
  3. Cook over medium heat, stirring constantly, for about 5 minutes, the mixture will still ooze a little
  4. As it cools it will become more firm
  5. Stir in almond extract, cool

pastry:

  1. Heat milk to 110 degrees.
  2. Add 2 tablespoons butter, yeast, and sugar.
  3. Let sit for 5 – 10 minutes, should be foamy.
  4. Add egg yolks.
  5. Stir in flour and salt.
  6. Place in a clean bowl, cover the top of the dough with plastic wrap.
  7. Refrigerate for 2 hours.
  8. Roll dough into a rectangle about 1/2 inch thick.
  9. Top dough with butter slices.
  10. Fold dough into thirds, and roll it out to the original size
  11. Fold into thirds and roll 4 more times (you now have 243 layers of your original butter topped dough)
  12. Cut dough into long triangles
  13. Top with filling, I used my hands and rolled it into ropes 1 inch in diameter
  14. Roll up starting with the short side
  15. Place croissants on baking sheet , cover and let rise 30 minutes
  16. Preheat oven to 400 degrees
  17. Combine egg, water, and oil. Lightly brush rolls with egg wash
  18. Bake until brown, about 15 – 20 minutes
  19. Remove from oven and frost with glaze made of butter, powdered sugar, vanilla, and milk
  20. Sprinkle with sliced almonds, or chopped peanuts

 

 

Reader Interactions

Comments

  1. 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.

    Reply

  5. 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!

    Reply

  7. 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!

    Reply

  10. 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.

    Reply

  14. 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… )

    Reply

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