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["Pull puff out of freezer and let soften a bit. Unroll gently, pressing creases back together if necessary. Lay a towel over puff while it continues to soften. Do not let it get too warm or dry out.", "Meanwhile, put almond paste and sugar into the bowl of a food processor. Process until paste chunks are broken up and mixture is a fine meal. Add butter and process until a smooth paste. Place in a bowl.", "Lay thawed, softened puff on a work surface so the long edge is in front of you. Roll out into a rectangle about 15"" tall and 22"" long. With a dull tool, mark (but do not cut) the mid-line, length-wise.", "Spread a thin layer of the almond paste mixture on the bottom section of the puff dough, below the mid-line. Leave about 1/2"" space at all edges.", "Carefully fold the un-buttered half of the puff over the buttered half of the dough, smoothing it out and squaring the edges manually.", "Whisk the egg with the salt and about 1t water. Brush a thin coat of egg wash over the dough. Use only enough so that the seeds adhere.", "Mix the seeds together by hand in a bowl, and spread over the egg-washed puff. Gently press to make sure they really stick!", "Cut the dough into 1"" strips. Stretch the strips a bit as you give them a full twist to keep poppy-side up at each end.", "Place on a sheet pan and bake at high heat (400F - 450F). Bake until you start seeing a nice dark caramel color.
