St. Martin's croissant — a crescent-shaped pastry filled with white poppy seed and almond filling, glazed with icing and nuts. A Poznań specialty eaten on November 11th (St. Martin's Day). EU PGI protected.
Rogal świętomarciński has been baked in Poznań since the late 19th century for November 11th (St. Martin's Day parade). Legend says a parish priest on Święty Marcin street convinced a local baker to make the crescents to celebrate the saint. The pastry holds EU PGI status — only certified bakeries in Poznań can use the name.
A large, golden crescent dusted with icing sugar and nuts. The first bite gives crisp layers of laminated dough, then the dense, sweet, nutty white poppy seed filling. White poppy seeds taste milder and creamier than black ones.
The laminated dough (repeatedly folded with butter) creates hundreds of thin layers that puff in the oven. The white poppy seed filling is made by grinding soaked seeds with almond, raisins, sugar, and egg. White poppy seeds have a higher fat content than black, giving a creamier texture.
Variations
The filling always includes white poppy seed; almond and raisin amounts vary; icing vs. glaze.
On the Palate
Where Rogal Świętomarciński sits in the Polish flavor cloud
Ingredients
Serves 8How it's made
6 steps · 2 hours active + 2 hours waiting
- 190 min
Make laminated yeast dough: flour, butter, yeast, milk; fold 3 times; chill.
Watch outKeep the butter cold and the dough chilled through every fold — if the butter softens and smears in, the layers merge instead of puffing.
- 220 min
Make filling: grind soaked white poppy seeds with almond, raisins, sugar, egg, butter.
- 315 min
Roll dough; spread filling; roll up into crescents.
- 445 min
Proof 45 min.
- 525 min
Bake at 190°C for 20-25 min until golden.
Watch outThe crescents are proofed when they look puffy and jiggle softly — bake them cold and dense and the layers stay tight.
- 61 min
Glaze with icing; sprinkle with chopped walnuts.
Watch outPull them at deep gold — the laminated layers should stand up crisp, not look pale and doughy.
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