Rogale swietomarcinskie Poznan's favorite pastry for St. Martin's Day

By Polish Housewife · 90 min

Ingredients

Instructions

1. Grind the poppy seeds, walnuts, raisins, almonds and shortbread cookie crumbs in a food processor until fine and even.
2. Transfer to a small saucepan, add the heavy cream, powdered sugar, butter and a pinch of salt. Cook over medium heat for about 5 minutes, stirring constantly.
3. Take off the heat, stir in the almond extract, and let the filling cool.
4. Unroll the crescent dough and separate it into 16 triangles. Make a 1-inch cut in the short side of each triangle, where you will start rolling.
5. Fill a piping bag or plastic sandwich bag with the cooled filling and snip off the tip to make an opening about 1/2 inch wide. Pipe a Y shape along each dough triangle.
6. Roll up the dough, bending it into a horseshoe shape. Bake at 375 for about 12 minutes, then cool.
7. Mix the powdered sugar, butter, vanilla extract and enough milk for a spreadable glaze. Spread it over the rolls and sprinkle with the finely chopped peanuts.

Summarized from Polish Housewife's video. Watch it for the details.