Rogal świętomarciński
A large crescent of flaky yeast pastry filled with white poppy seed, almonds, nuts and dried fruit, glazed and scattered with nuts.
What makes it rogal świętomarciński
- Laminated yeast dough, flaky like a croissant.
- White poppy seed filling with almonds, nuts and candied peel.
- Glazed with icing and sprinkled with chopped nuts.
Where it comes from
Poznań eats them in huge numbers on 11 November, St Martin's Day, which is also Poland's Independence Day. The usual story ties them to a nineteenth-century baker who handed out crescents to the poor after a sermon; the shape is said to recall a horseshoe from St Martin's horse.
The name is protected in the EU, and only certified bakers in and around Poznań may sell them as rogale świętomarcińskie.
How it varies
- Homemade
- A simpler dough, and not allowed the protected name.
Be the first here
Start your own rogal świętomarcińskiNo one here has made rogal świętomarciński yet. Start it as v1, and every version after is an experiment the next cook can learn from.
