Poppy seed filling
Hamantashen, a traditional Jewish pastry which contains poppy seed filling.
Poppy seed filling is used in many foods throughout Central and Eastern Europe including sweet rolls, pancakes, strudels, cakes, tortes, cookies, and breads.
Ingredients
1 1/4 cups (250 grams) ground poppy seeds
1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
1 tbsp rum
5 tbsp honey
Directions
In a nut/spice or coffee grinder, finely grind poppy seeds.
Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using.
Related posts:
- Hungarian poppy seed & walnut rolls
- Hungarian poppy seed bread pudding
- Christmas poppy seed rolls
- Poppy seed bagels
- Cherry filling
Category: Recipes
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
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good timing for this. i just bought a huge bag of poppyseeds at fiedlers deli in kitchener.
i will look thru your recipes to find something good to bake with filling
thanks
~laura
It’s really good in Palacsinta.
Very timely, since poppyseed filling is one of the traditional fillings for hamentaschen, a triangular pastry made for the Jewish holiday of Purim, which is next week. Made my poppyseed filled hamentashen (and some apricot, fig and blackberry jam ones, too) today!
I’m using this for hamentashen filling too! Thank for sharing the recipe, Hungarian Girl!
Thanks. Hope your cookies turn out great! Happy baking!
My grandma used to make roll bread with poppy seed and walnut fillings for grape harvest . It used to be wonderful with grapes …It used to be also popular Xmas cookie .
Hi ! Greetings Hungarian Girl ! You are doing an exciting job – journalism and gastronomy !
hi, i tried poppy seeds filling in the past but it turned bitter, any idea why? I intend to try this recipe but am worried for the bitterness.
Thanks! Mal.
Hi Mal,
I’m not exactly sure what may have happened the last time you tired making poppy seed filling as it could of have many reasons why it turned out bitter. Perhaps, there wasn’t enough sugar or the poppy seeds got burnt when being heated. Regardless, I can assure you this is a really simple and great recipe for it. Best of luck!
I assume your poppy seed filling recipe would also work for Beigli?
Also, any secrets from how to keep your Beigli from cracking when baked?
Hi Mark,
I actually use this for beigli myself. As for preventing cracks, there are a few things that you can do. Ensure you set the correct temperature for your dough. This means heavier dough = longer bake lower temp and lighter dough = faster bake higher temp. Sometimes cracking is also caused when the dough is too stiff, so you may need to reduce the flour ratio. Also try avoid opening your oven door as this can cause a drop an temperature. Hope this gives you some further insight. Best wishes.
Hey, Hungarian Girl! I read your recipe for Poppy Seed filling for Hamantashen & could see that it is VERY GOOD. But you don’t have a “print” version of that recipe. I looked all over your recipe page, & saw over a dozen tabs for facebook, twitter, & others, but NO PRINT OPTION tab! I then did a clik and drag to highlight just the recipe & printed off the selected area, & it didn’t print the recipe but some advertisements! I wasted a whole lot of ink from my printer cartridge, and I’m very upset that you don’t have a Print version. I don’t know why you don’t have a clearly visible tab for “print”.
Hi Sheila,
Thanks for informing me about the print option tab. Were currently working on a redesign of the website which is set to be released later this month. In doing so, we’ll be installing a print option tab as you’ve mentioned with our new template. In the meantime, I hope you’ll still give the recipe a try has its really simple to make and taste great. All the best.