Mix the poppy seed filling, egg yolks and orange peel. Spread the puff pastry on a work surface, spread the poppy seed filling on top. Roll up both long sides to the middle. Wrap the dough with the enclosed paper and put it in the freezer for about 30 minutes.
Cut the dough into slices (approx. 5 mm thick) and place them on 4 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: stage 2) for 20-25 minutes, remove, place on a cake rack and let cool down for about 30 minutes
Waiting time approx. 1 hour