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Rogale swietomarcinskie (St. Martin’s Croissants)

  • Author: Polish Housewife

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:

  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