Rogal Swietomarcinski



For the dough:

For the filling (poppyseed filling or almond filling):

For the Almond filling:

For the Poppyseed filling:


For the dough:

Combine all the ingredients except the confectioner's sugar amd mix until smooth. Make a ball from the dough, wrap with kitchen foil and refrigerate overnight.

The next day, roll out the dough in a 1/2 cm thick disc. Cut into 8 pie shaped wedges.

Place 1 tbs from the filling at the wide edge of the triangle and roll away from you. Place point side down on a lined baking tray forming a crescent shape.

Repeat the process with the remaining ingredients.

Bake on a previously pre-heated oven at 180°C for 20 minutes or until golden brown.

Cool completely. Combine the confectioner's sugar with lemon juice and some drops of water to get (in our case a thick glaze).

frost and sprinkle with sliced almonds (we ommited this).

For the almond filling:

Blend all the ingredients in a food processor until the nuts are completely chopped. Transfer to a small bowl. Cover and chill at least for 2 hours and up to 2 days.

For the poppyseed filling:

Pour boiling water over blue poppy seeds to cover and soak overnight. Drain well.

Grind finely using the finest blade of meat grinder, a special poppy seed grinder, or a coffee grinder.

Cream butter and honey, then add heavy cream, walnuts, raisins, grated orange zest, and the ground poppy seeds. Chill before using.