filling:

1. With a steel blade, process poppy seeds, walnuts, raisins, almonds, and cookie crumbs in food processor until the texture is a coarse meal
2. Dump the mixture into a sauce pan , add cream, sugar, butter, and salt
3. Cook over medium heat, stirring constantly, for about 5 minutes, the mixture will still ooze a little
4. As it cools it will become more firm
5. Stir in almond extract, cool

pastry:

1. Heat milk to 110 degrees.
2. Add 2 tablespoons butter, yeast, and sugar.
3. Let sit for 5 – 10 minutes, should be foamy.
4. Add egg yolks.
5. Stir in flour and salt.
6. Place in a clean bowl, cover the top of the dough with plastic wrap.
7. Refrigerate for 2 hours.
8. Roll dough into a rectangle about 1/2 inch thick.
9. Top dough with butter slices.
10. Fold dough into thirds, and roll it out to the original size
11. Fold into thirds and roll 4 more times (you now have 243 layers of your original butter topped dough)
12. Cut dough into long triangles
13. Top with filling, I used my hands and rolled it into ropes 1 inch in diameter
14. Roll up starting with the short side
15. Place croissants on baking sheet , cover and let rise 30 minutes
16. Preheat oven to 400 degrees
17. Combine egg, water, and oil. Lightly brush rolls with egg wash
18. Bake until brown, about 15 – 20 minutes
19. Remove from oven and frost with glaze made of butter, powdered sugar, vanilla, and milk
20. Sprinkle with sliced almonds, or chopped peanuts