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Name of Event

St Martin's Day

Cuisine From



These croissants are filled with Almond Paste, Poppy seeds , figs & dates.


Yield 24 servings
Preparation time 1 hours+50 minutes resting time+overnight refrigeration
Cooking time 15-20 minutes
Main Ingredient Danish Pastry


Making the pastry:

  • 200 ml full cream milk 
  • 7 gm instant yeast 
  • 500 gm of all purpose/plain flour 
  • 60 gm sugar 
  • 2 egg yolks 
  • pinch of salt
  • 60 gm butter, melted
  • 150 gm butter, divided in 3 parts
  • Pre-made icing/frosting (optional)

Making the filling:

  • 250 gm white poppy seeds 
  • 50 gm almonds 
  • 85 gm raisins 
  • 45 gm butter 
  • 250 g sugar 
  • 160 gm biscuit or sponge crumbs 
  • 2 large eggs 
  • almond extract 

Making the glaze:

  • 3 cups caster/confectioners' sugar
  • 2 tablespoons appox.water,
  • 2 ounces toasted sliced almonds

Note: Both filling and dough can be prepared the day before. 



Making the pastry: 

  1. Heat up milk until lukewarm. Add sugar and yeast and leave for a few minutes. Add egg yolks and butter and mix well. 
  2. Combine flour with salt. Slowly add to the dough and knead for about 5-10 minutes until elastic. Cover with a kitchen cloth and leave to rise for 30 minutes. 
  3. After resting roll out to a rectangle. Distributed 1/3 of the butter over the 2/3 of the dough. Fold the butter-free part of dough over the middle third, then fold remaining part covered with butter. This way you get 3 layers of dough and 2 layers of butter.
  4. Again, roll out to a rectangle. Fold the dough again in the same way (this time without butter) and put in the fridge for 30 minutes. 
  5. Remove chilled dough, roll out a rectangle and repeat covering with butter and folding two more times (you should for this 3 times in total). 
  6. Place the dough in the fridge overnight. 

Making the filling:

  1. In the meantime, rinse poppy seeds, place it in a pot and cover with boiling water.Cook over low heat for 30 minutes. Drain well and grind using a food processer/morter & pestle. Grind almonds and raisins and add to the poppy seeds.
  2. Add the eggs and mix well until combined. Add biscuit crumbs and almond extract. 
  3. Place filling in a fridge until needed. 

Bringing it all together:

  1. Remove dough and filling from the fridge at least 30 minutes before preparing the croissants. Roll out dough to a 0.5 cm thick rectangle and cut out triangles. Distribute poppy seeds filling and roll the dough up towards the pointy end. Cover and leave to rise for 20 minutes. 
  2. Preheat the oven is 220C (428F). Brush croissants with egg wash and bake for 15-20 minutes, until golden brown. Cool down and ice using your favorite icing/frosting.  Sprinkle with chopped almonds. 
  3. Combine caster/confectioners' sugar and enough water to make a runny glaze. Frost crescents and sprinkle with toasted sliced almonds.Croissants are the best freshly baked, but they still taste nice on the next day.