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Rogale swietomarcinskie St. Martin’s Croissants

  • Author: Polish Housewife
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: Polish


A quick and easy version of a traditional Polish pastry!


  • 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


  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.