1 package frozen puff pastry (about 17 ounces)
1 can poppy seed filling (12 1/2 ounces)
1 egg white, beaten slightly
Let puff pastry stand at room temperature about 20 minutes to thaw slightly.
Unfold one sheet of puff pastry on lightly floured surface. roll into 12 X 10 rectangle. Spread with half of the poppy seed filling. Fold both short ends of the pastry into the middle, so that they meet. Fold again so that the sides meet in the middle. Fold the pastry in half lengthwise. With serrated knife, cut into 1/4 inch thick slices. Place on ungreased cookie sheets anout 1 inch apart. Repeat with remaining pastry and filling.
Preheat oven to 375 degrees. Brush cookies with egg white, sprinkle with sugar. Bake 15 to 20 minutes until golden brown. Cool on wire rack. Store tightly covered. Makes about 6 dozen.