Poppy Seed Filling for Cookies, Pastries and Hamantaschen

Name: Poppy Seed Filling for Cookies, Pastries and Hamantaschen
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 32 servings
Ingredients: 8 ounces whole unground poppy seeds; 1/4 cup unsalted butter; 1 cup milk; 3/4 cup sugar; 1/4 cup honey; 1/4 teaspoon salt; 2 large eggs, beaten

User Reviews

4.7

78 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
32 servings
Calories
86 kcal
Course
Dessert
Cuisine
Middle Eastern

Poppy Seed Filling for Cookies, Pastries and Hamantaschen

Iris Warren

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Scrumptious recipe for mohn - poppy seed filling. Can be used to fill hamantaschen, cookies, pastries, kolaches and more. Thick, rich filling. Kosher.

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Ingredients

Servings

8 ounces whole unground poppy seeds
1/4 cup unsalted butter (see cooking instructions for parve subs)
1 cup milk (see cooking instructions for parve subs)
3/4 cup sugar
1/4 cup honey
1/4 teaspoon salt
2 large eggs, beaten

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Instructions

Grind the poppy seeds in a coffee grinder in batches for about 15-20 seconds per batch, until they are ground soft and powdery.
Melt the butter in a saucepan over medium heat. Whisk in the milk, sugar, honey and salt (read the salt note in the notes section of this recipe before adding). Bring to a simmer, stirring occasionally, till the sugar dissolves and the honey melts.
Pour about 1 cup of the hot liquid into a cup.
Immediately but gradually being drizzling the hot liquid into the beaten eggs. Whisk briskly and constantly till all of the hot liquid is integrated into the eggs. Do not pour too quickly, or you'll scramble your eggs. It should take about a minute to drizzle all of the liquid.Slowly pour the heated, tempered egg mixture back into the hot liquid in the saucepan, whisking constantly.
Continue to whisk and cook for 3-5 more minutes over medium heat till the mixture thickens and turns light yellow. It is ready when it thickly coats the back of a spoon.
Remove the saucepan from heat. Whisk the ground poppy seeds into the buttery liquid and stir well to blend all ingredients.
Allow filling to cool to room temperature before using. Store in a tightly covered container in the refrigerator for 4-5 days.
To make this filling parve (dairy free), you will need to use a substitute for the milk and the butter. For the milk, I like SoDelicious coconut creamer, which gives it a creamy, very faint coconut taste (vegan, but produced on dairy equipment for those who are strictly kosher). You can also use regular coconut milk, rice milk, almond milk or soy milk as a sub.

Notes

For the butter sub, I don't like to use margarine very often, but in this case I'd recommend Earth Balance vegan buttery sticks. They have no hydrogenated fat, and in small amounts they make a passable substitute for butter. They do have salt, so I would recommend cutting the 1/4 tsp of salt in the recipe if using this product. If you are comfortable using unsalted margarine, feel free.
For the butter sub, I don't like to use margarine very often, but in this case I'd recommend Earth Balance vegan buttery sticks. They have no hydrogenated fat, and in small amounts they make a passable substitute for butter. They do have salt, so I would recommend cutting the 1/4 tsp of salt in the recipe if using this product. If you are comfortable using unsalted margarine, feel free.

Nutrition Information

Show Details

Calories 86kcal (4%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 18mg (6%) Sodium 29mg (1%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 76IU (2%) Vitamin C 1mg (1%) Calcium 113mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 32servings

Amount Per Serving

Calories 86 kcal

% Daily Value*

Calories	86kcal	4%
Carbohydrates	9g	3%
Protein	2g	4%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	18mg	6%
Sodium	29mg	1%
Potassium	67mg	1%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	76IU	2%
Vitamin C	1mg	1%
Calcium	113mg	11%
Iron	1mg	6%