25-Min Rogal Świętomarcinski (Poznań Croissant)
Buttery puff pastry swirled with caramelized onions and mushrooms, baked until golden and crispy. A TikTok-friendly version of Poznań's iconic pastry—skip the lamination, use store-bought dough, and you've got a show-stopping dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 1 package (2 sheets, thawed) frozen puff pastry sheets
- 2 whole yellow onions, large
- 8 oz mushrooms, cremini or button
- 3 tbsp butter
- ¾ cup gruyère or aged cheddar, grated
- 1 tbsp fresh thyme leaves
- 1 whole (for egg wash) egg
- 1 tsp caraway seeds (optional)
Instructions
- 1
Slice onions into thin half-moons. Slice mushrooms 1/4-inch thick.
- 2
Heat butter in a large skillet over medium. Add onions and cook, stirring occasionally, until golden and soft, ~12 minutes. Season with salt and pepper.
- 3
Add mushrooms and thyme to the skillet. Cook 3 minutes until mushrooms release liquid and edges brown. Remove from heat and cool slightly, ~2 minutes.
- 4
Lay a pastry sheet on a parchment-lined sheet pan. Spread the onion-mushroom mixture evenly over it, leaving 1/2 inch at the edges.
- 5
Sprinkle cheese over the filling. Roll the pastry tightly into a log, then coil it into a spiral. Tuck the end underneath.
- 6
Whisk the egg with 1 tbsp water. Brush the spiral with egg wash and sprinkle with caraway seeds if using.
- 7
Bake at 400°F until deep golden brown, ~10 minutes. Let cool 2 minutes before slicing into wedges.
Tools you’ll need
- chef's knife
- large skillet
- sheet pan
- parchment paper
- small bowl (for egg wash)
- whisk
- pastry brush
- oven
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