In blender or in mortar with pestle, crush poppy seeds; transfer to bowl.

In small saucepan, bring cream to boil; pour over poppy seeds and let stand until seeds are softened, about 20 minutes.

Place prunes in separate bowl; pour 1/2 cup/125 mL boiling water over prunes and let soak until softened, about 20 minutes, then drain well and finely chop. To poppy seed mixture, add prunes, apple, granulated sugar, honey, egg yolk and lemon rind; stir until well mixed.

On lightly floured surface, roll out dough into 18- x 15-1/2-inch/46 x 39.5 cm rectangle; with tip of sharp knife, cut into 12 same-size squares. Beginning and ending about 3/4-inch/2 cm from each corner, spoon scant 3 tbsp/45 mL of the poppy seed mixture in single diagonal line across each square; fold one remaining corner over filling, brush with some of the egg, fold over last corner and press gently to seal, then transfer to parchment paper–lined baking sheet. Repeat with remaining squares; cover with tea towel and let rise at room temperature for 30 minutes.

Carefully avoiding filling, brush egg over pastry; sprinkle with coarse sugar. Bake in centre of 400F/200C oven until pastry is golden, about 15 minutes. Let cool on pan on rack. Serve at room temperature.

Makes 12 pastries.

Danish Braid Variation: Divide half of the Danish Pastry Dough into two halves. Beat 1 egg; set aside. On lightly floured surface, roll out each new half into 12- x 8-inch/30 x 20 cm rectangle; transfer to parchment paper–lined baking sheet.

Beginning and ending 1/2 inch/1 cm from short edge, spread half of the Poppy Seed and Prune Danish (above) or Cheese Danish filling in 2-1/2-inch/6 cm wide line down centre of each.

With sharp knife or scissors, and starting at one top corner of each rectangle, make diagonal cuts, about 1-1/2 inches/4 cm apart and to within about 1/2 inch/1 cm from filling, to divide side edge into 8 strips; repeat down opposite edge. One rectangle at a time, folding from one edge then the other and brushing pastry with some of the egg, fold strips snugly over filling to create “braid.” Cover with tea towel; let rise at room temperature for 30 minutes.

Brush egg over pastry; sprinkle each braid with 1 tsp/5 mL coarse sugar. Bake in centre of 400F/200C oven until pastry is golden, about 20 minutes. Let cool in pan on rack before serving. Serve at room temperature.

Makes 2 braids, each 6 to 8 servings.