Rogale swietomarcinskie St. Martin's Croissants
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
- 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
- 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.
- 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)
- 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
- Combine powdered sugar, butter, vanilla, and milk. Spread the croissants with glaze and sprinkle with finely chopped peanuts.
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. 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) Put the cooled filling into a pastry bag or a plastic sandwich bag, snip off the tip or corner to give you an debut 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.
Cool Combine powdered sugar, butter, vanilla, and milk. Spread the croissants with glaze and sprinkle with finely chopped peanuts.