I loved when mom made poppyseed rolls, the dough was high labor and they were baked then sliced so they were soft and sweet. These are easier, I used frozen sheets of puff pastry, but trying to bake them as a roll made the outside burn and the inside still be doughy. Slicing before baking they are still soft as the puff pastry is very light. But no kneading and letting rise and rolling out dough.
