Rogal świętomarciński
Poznań’s St Martin’s croissant, filled with white poppy seeds, almonds and fruit, with icing and nuts. It’s eaten every 11 November and has protected status.
Ingredients
- 500 g puff or croissant pastry
- 200 g white poppy seeds (or ground almonds)
- 50 g crumbled sponge cake
- 50 g sugar
- 1 egg yolk
- 50 g walnuts and 50 g candied orange peel
- A few drops of almond extract
- Icing: icing sugar and lemon juice
- Chopped walnuts
How to make it at home
- Cook the poppy seeds in milk for 20 minutes, drain and grind them (or use ground almonds).
- Mix them with the sponge, sugar, yolk, walnuts, candied orange and extract.
- Cut the pastry into triangles, put the filling at the base and roll them into crescents.
- Brush with egg and bake at 200 °C for about 20 minutes.
- Cover with icing and chopped walnuts.
The trick: It’s as big as your hand: in Poznań they’re bought by the kilo.