Poppy Seed Roll

Thaw the puff pastry

In a saucepan, combine water, milk, sugar, vanilla, and poppy seeds. Place over medium heat and simmer for about two hours until all the liquid has evaporated. Then pulse the poppy seed mixture in a blender, return it to the pan, and cook for another 10 minutes while stirring constantly to ensure all moisture is gone

Let the filling cool completely and roll out the puff pastry into a rectangle

Spread the poppy seed filling over the dough, roll it up into a log, and place it seam-side down on a baking sheet lined with parchment paper

Brush the roll with egg yolk and bake in a preheated oven at 180°C (350°F) for 25-30 minutes