Poppy Seed Filling

Poppy Seed Filling

Ground poppy seeds simmered with milk, honey, and lemon into a dense, nutty pastry filling.

Total 8 hr 20 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This rich filling softens whole poppy seeds in milk before cooking them down with honey, sugar, and a touch of lemon zest until thick and spreadable. It's the classic base for kolache, hamantaschen, and poppy seed rolls, offering a deep nutty flavor and tacky texture that holds its shape when baked.

Ingredients

  • 1 1/2 cups poppy seeds
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 2 tablespoons fine breadcrumbs
  • 1/8 teaspoon salt

Method

  1. Grind the poppy seeds in a spice grinder or food processor in batches until most of the seeds are cracked and the mixture looks slightly pasty, about 1 to 2 minutes per batch.

  2. Combine the ground poppy seeds and milk in a 6-quart saucepan and let soak for 10 minutes to soften.

  3. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.

  4. Stir in the sugar, honey, butter, and salt, then reduce heat to low and simmer, stirring often, until thickened and most of the liquid is absorbed.

  5. Stir in the lemon zest, vanilla extract, and breadcrumbs, then cook 2 to 3 minutes more to bind the filling.

  6. Remove from heat and let the filling cool completely to room temperature; it will thicken further as it cools.

  7. Transfer to an airtight container and refrigerate until ready to use in pastries, rolls, or cakes.

Rate this recipe

★ 3.6 (1)

Poppy Seed Filling

This rich filling softens whole poppy seeds in milk before cooking them down with honey, sugar, and a touch of lemon zest until thick and spreadable. It's the classic base for kolache, hamantaschen, and poppy seed rolls, offering a deep nutty flavor and tacky texture that holds its shape when baked.

8 hr 20 min 16 oz 110 cal

Ingredients

  • 1 1/2 cups poppy seeds
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 2 tablespoons fine breadcrumbs
  • 1/8 teaspoon salt

Method

  1. 1

    Grind the poppy seeds in a spice grinder or food processor in batches until most of the seeds are cracked and the mixture looks slightly pasty, about 1 to 2 minutes per batch.

  2. 2

    Combine the ground poppy seeds and milk in a 6-quart saucepan and let soak for 10 minutes to soften.

  3. 3

    Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.

  4. 4

    Stir in the sugar, honey, butter, and salt, then reduce heat to low and simmer, stirring often, until thickened and most of the liquid is absorbed.

  5. 5

    Stir in the lemon zest, vanilla extract, and breadcrumbs, then cook 2 to 3 minutes more to bind the filling.

  6. 6

    Remove from heat and let the filling cool completely to room temperature; it will thicken further as it cools.

  7. 7

    Transfer to an airtight container and refrigerate until ready to use in pastries, rolls, or cakes.