I tend to talk a lot about my granparents and relatives on my Mom’s side of the family, but my Grandma Irene — my Dad’s mom — was a good cook, too. That’s the Hungarian and Russian side of the family, where many of the dishes are meat-based, so I never ate much they made, and for as long as I remember being a vegetarian, I have always brought my own dishes to whatever dinner we were having.
But, one of the things my grandmother always made that I loved were various nut and poppy seed rolls. Unfortunately, she never taught me how to make them, but I do remember they were a lot of work. Acttually, many of our neighbors growing up made them, because they were a traditional Eastern European food, and that was the popluation in our New Jersey neighborhood.
Having a random can of poppy seed filling and a random can of crescent rolls, I thought I would try making vegan poppy seed roll “hack.” Whille they are not traditional crunchy rolls, like she used to make, they are a fun and quick dessert that not only work in a pinch, but also are a fun treat. With ingredients, it takes minutes to make.
You can also sprinkle a little powedered sugar on top when you serve them.
By Michelle Maskaly, The Adirondack Chick
1 can Solo Poppy Seed Cake & Pastry Filling
1 can of crescents
Preheat the oven according to the directions on the crescents.
Open the crescents, and sparate into two sercrtion. Do not break them apart into normal crescents. Instead leave the two that are attached, and spread them out, pinching them together at the seam where you would normally separate them.
Spread a generous amount of the filling on the crecents and then roll them up.
Pinch together any areas that are starting to separate and place on a parchment paper-lined baking sheet.
Bake for 11-12 minutes. Remove from oven and let cool. Cut into slices when ready to serve.