Dish

Rogal świętomarciński

Rogal świętomarciński is made by rolling out a dough made from flour, butter, and sour cream. The dough is then filled with a mixture of ground nuts, raisins, and jam, and rolled into a crescent shape. The pastry is then baked until golden brown and flaky.

European cuisine› Alpine cuisine› Polish cuisine

Pastry› Sweet Pastry

Origins and history

Rogal świętomarciński originated in the city of Poznań in Poland. It was created by bakers who wanted to celebrate the feast day of Saint Martin, which falls on November 11th, with a special pastry.

Dietary considerations

Rogal świętomarciński is not suitable for those with nut allergies or gluten intolerance due to the use of nuts and flour. It is also high in sugar and should be consumed in moderation.

Variations

There are many variations of Rogal świętomarciński, including those that use different types of nuts or fillings such as poppy seed or chocolate. Some recipes also call for the addition of spices such as cinnamon or nutmeg.

Presentation and garnishing

Rogal świętomarciński is typically presented on a platter or in a basket, garnished with fresh herbs such as mint or basil.

Tips & Tricks

To ensure that your Rogal świętomarciński is flaky and golden brown, be sure to use cold butter when making the dough. You can also brush the pastry with an egg wash before baking for a shiny, golden finish.