Roll out the thawed puff pastry with a rolling pin to a thickness of about 3 mm. Spread the poppy seed filling, but not all the way, but leave 2-3 cm empty. (You can coat that end of the dough with beaten egg so that the dough sticks when you roll up the roll.)
Carefully wrap it in a roll, and transfer it to a tray and put it in the freezer for 10-15 minutes to harden a little so that it is easier to cut the slices, without the filling leaking out.
Remove from the freezer, cut with a sharp knife into slices about 1.5 cm wide and arrange on a baking sheet lined with baking paper.
Bake in a preheated oven at 220 degrees for about 15 minutes, or until the snails are golden brown.
If desired, sprinkle the snails with powdered sugar.
If you want to spend the whole package of puff pastry (500 g) on these snails, just double the ingredients, and another option is to make a salty version of the second dough like I did. 🙂
Pleasant! 😀
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