"Denise" > wrote in message
news:NkXHd.10751$IP6.8583@trnddc05...
> When I was a child I used to get a sweet bun in NYC bakeries that had a
> poppy seed filling. I think it was rolled (like a cinnamon roll but
flatter)
> and had a glaze on top. I'm trying to find a recipe for it but I don't
know
> what they were called. Can anyone help?
> Thanks,
> Denise

Eastern Europeans make a poppy seed roll under various names. It is a basic
sweet dough with a poppy seed filling. I never put a glaze on it, but as
with most other things, there are probably local variations. I have never
seen this cut and then baked. I make it like I would cinnamon rolls but
bake it whole; i.e., I roil out the dough, spread on the filling, roll up,
and bake whole. As for the filling, you need a poppy seed grinder to make
it properly. You can use a blender, but it is a poor substitute. I use
canned filling sold under the Solo brand and find it quite acceptable and
lots less work than making your own. You can often find it with the canned
pie filling in the supermarket or you can order it online he
http://www.solofoods.com/cprod.html
Note the link at the bottom of the page!

Also, there is a typical recipe for the poppy seed roll on their website:
http://www.solofoods.com/cppyrll.html

Hope this helps.