Lemon Poppy Seed Ricotta Filling

Lemon Poppy Seed Ricotta Filling

Creamy ricotta brightened with fresh lemon zest and a scatter of poppy seeds.

Total 45 min Makes 16 oz Calories 145/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This smooth, slightly sweet filling blends whole-milk ricotta with lemon zest, lemon juice, and poppy seeds for a bright, tangy spread. It works well inside crepes, Danish pastries, cannoli shells, or layered cakes, and comes together in minutes with no cooking required.

Ingredients

  • 2 cups whole-milk ricotta cheese
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon poppy seeds
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. Place the ricotta cheese in a fine-mesh strainer lined with cheesecloth and let drain for 15 minutes to remove excess liquid, if the ricotta seems watery.

  2. In a medium bowl, beat the ricotta and softened cream cheese together with a hand mixer or sturdy whisk until smooth and well combined, about 1 minute.

  3. Add the powdered sugar, lemon zest, lemon juice, vanilla extract, and salt, and beat until smooth and fully incorporated.

  4. Fold in the poppy seeds with a spatula until evenly distributed throughout the filling.

  5. Cover the filling and refrigerate for at least 30 minutes to firm up and let the flavors meld before using.

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    Lemon Poppy Seed Ricotta Filling

    This smooth, slightly sweet filling blends whole-milk ricotta with lemon zest, lemon juice, and poppy seeds for a bright, tangy spread. It works well inside crepes, Danish pastries, cannoli shells, or layered cakes, and comes together in minutes with no cooking required.

    45 min 16 oz 145 cal

    Ingredients

    • 2 cups whole-milk ricotta cheese
    • 4 ounces cream cheese, softened
    • 1/2 cup powdered sugar
    • 1 tablespoon lemon zest, finely grated
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon poppy seeds
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Method

    1. 1

      Place the ricotta cheese in a fine-mesh strainer lined with cheesecloth and let drain for 15 minutes to remove excess liquid, if the ricotta seems watery.

    2. 2

      In a medium bowl, beat the ricotta and softened cream cheese together with a hand mixer or sturdy whisk until smooth and well combined, about 1 minute.

    3. 3

      Add the powdered sugar, lemon zest, lemon juice, vanilla extract, and salt, and beat until smooth and fully incorporated.

    4. 4

      Fold in the poppy seeds with a spatula until evenly distributed throughout the filling.

    5. 5

      Cover the filling and refrigerate for at least 30 minutes to firm up and let the flavors meld before using.