I don't know if it helps her, but it really helps me! Thanks!

"Vox Humana" > wrote in message
...
>
> "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.
>
>
>