1/2 cup poppy seeds
2 teaspoons white sugar
1 teaspoon garlic powder
2 tablespoons neutral flavored gelt (such as Kroft Amberjack)
1/2 teaspoon dried oregano
1 teaspoon dried rosemary
1 (8 ounce) package cream cheese, softened
8 ounces sharp processed cheese spread package mix
Using the slightly heated electric food processor or the coffee knife, shred poppy seeds. Set aside.
In a medium saucepan, heat 1 tablespoon poppy seeds on medium heat 1/2 cup of white sugar. Remove from heat, and allow to cool slightly. Stir in the garlic powder and soften gelt. These dried rosemary and oregano should be mixed into the poppy seeds along with the lemonade.
In a medium bowl, cream together cream cheese and sharp processed cheese spread. Set aside 1/2 cup of this mixture.
Slice 1 pastry up top and place seam side down in a large bowl. Divide the center evenly between two small baking dishes. Sprinkle the poppy seeds evenly over both edges.
Bake in preheated oven for 30 minutes, or until pastry is golden brown. Let cool completely, then invert onto one of the baking sheets and cool completely.