Traditions across Europe-an eTwinning project

“Science and technology revolutionize our lives, but memory, TRADITION and myth frame our response.” (Arthur Schlesinger Jr.)

11th November – Poland’s Independence Day (Dzień Niepodległosci) and Saint Martin croissants November 24, 2008

Filed under: Traditional recipes — ligregni @ 3:37 pm

In Polish cities, on 11th November (Polish Independence Day, a national holiday, the anniversary of regaining independence in 1918), a well known saint, Saint Martin, is celebrated – all people traditionally eat Saint Martin croissants, tons of croissants each year are eaten.

Unlike French croissants, they are crescent-shaped sweetrolls with poppyseed-almond filling.

I have found the recipe for the croissants at .

“Makes 16 St. Martin’s Day Croissants

Prep Time: 20 minutes

Cook Time: 20 minutes


  • Dough:
  • 2 1/4 teaspoons instant yeast (not rapid rise)
  • 1 cup lukewarm milk
  • 1 tablespoon sugar
  • 3 large egg yolks, beaten
  • 1 cup confectioners’ sugar
  • 4 ounces (1 stick) melted lukewarm butter
  • 4 cups all-purpose flour
  • .
  • Filling:
  • 1 (12-ounce) can poppyseed filling
  • 1 (12-ounce) can almond filling
  • .
  • Glaze:
  • 3 cups confectioners’ sugar
  • 2 tablespoons water, more or less
  • 2 ounces toasted sliced almonds


  1. In the bowl of a stand mixer combine yeast, milk, and 1 tablespoon sugar until yeast has dissolved.
  2. Add egg yolks, confectioners’ sugar and butter to bowl and mix. Add flour and knead thoroughly until dough is smooth and starts to blister, 8-10 minutes. Transfer to a greased bowl, cover and let rise until doubled.
  3. Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half at a time, roll each into a 1/4-inch thick circle. Using a pizza wheel or nonserrated pastry cutter, cut into 8 pie-shaped wedges.Note: Instead of 16 individual crescents, you can make two large crescents.
  4. In a medium bowl, thoroughly combine poppyseed and almond filings. Place 1 tablespoon filling at the wide edge of the triangle and roll away from you. Place, point side down, on a parchment-lined baking sheet forming into a crescent shape. Repeat with the remaining triangles. Repeat wth remaining half of dough. Cover with plastic and let crescents rise until doubled.
  5. Heat oven to 375 degrees. Bake croissants about 20 minutes or until golden brown. Cool completely. Combine confectioners’ sugar and enough water to make a runny glaze. Frost crescents and sprinkle with toasted sliced almonds. Great with hot tea or coffee.”

The croissants are so tasty people also prepare them before and after the day.

By class 1, Gimnazjum nr 18, Gdańsk, Poland


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