Crazy Easy Poppy Seed Treats

My husband is half Austrian. He has wonderful memories of the cookies and pastries his grandmother made. Unfortunately when she passed, the recipes passed with her. Fast forward nearly 20 years. Dh decides he wants to make (with my help) what he remembers as Poppy Horn Cookies. So we diligently begin the internet search. Many interesting (and complicated) poppy seed pastries are found, but none that seem like what he remembers. We were getting a little desperate, as he had agreed to bring these cookies to a luncheon on Saturday, and this was Thursday night, when we stumbled across this site. Crazy easy poppy seed horn pastries! We opted to cut the crescent rolls in half, thus making 32 pastries. Which turned out to be a good thing, as they grow'd like Topsy! Next time I'll probably cut back on the filling a bit, as it was too "poppy" for my taste, but dh loved them, even though they were not the same as his grandmother's. Glaze: 1⁄2 cup confectioners sugar 1 1⁄4 tablespoonmilk 1⁄4 teaspoon grated lemon peel Horns: 2 can(8 oz each) refrigerated crescent dinner rolls 1 can Solo Poppy Seed Cake and Pastry Filling or 1 jar Baker Poppy Seed Filling Instructions: To make these poppy horns, preheat oven to 375° F. Grease large baking sheet and set aside. Unroll pastry into rectangles, and spred with filling. Using a pizza wheel, cut each rectangle into 4 triangles (following original tear line). Roll up, starting at wide end. Place, pointed end down, on prepared baking sheet. Bake 12 to 14 minutes or until golden brown. Remove from baking sheet and cool on wire rack 5 minutes. To make glaze, combine confectioners sugar, milk, and lemon peel in small bowl, and stir until smooth. Drizzle glaze over top of horns while still warm. Let stand until glaze is set. linking up with Made by You Monday