Prepare the basic Danish pastry dough.

Preheat oven to 400 °F (200 °C).

For the filling, mix the poppy seeds with the breadcrumbs.

Boil the milk with honey, granulated sugar, vanilla sugar, rum, lemon zest, and cinnamon, then remove from heat and mix in the breadcrumb mixture.

Melt the chocolate, mix in, and let the whole thing cool.

Roll out the pastry dough on a floured work surface and cut into tall triangles.

Spread on the poppy filling, roll up, and form crescents.

Brush with melted butter and place on a buttered baking sheet.

Bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.

Dust with confectioner’s sugar.