Poppy Seed Filling for Cookies, Pastries and Hamantaschen
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
32 servings
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Calories
86 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Poppy Seed Filling for Cookies, Pastries and Hamantaschen
Description
The poppy seed filling begins by grinding whole poppy seeds into a powdery consistency, which intensifies their flavor and texture. The seeds are then cooked in a mixture of melted butter, milk, sugar, honey, and salt until heated through and the sugar dissolved. A portion of this hot liquid is carefully tempered into beaten eggs to prevent scrambling, then combined back into the saucepan and cooked until thickened to coat the back of a spoon. This technique results in a rich, cohesive filling with a silky texture and pronounced poppy seed character.
After cooling, the filling can be used for various pastries and cookies, providing a traditional sweet layer with a smooth yet slightly textured mouthfeel from the ground seeds. The balance of sweetness and subtle honey flavor complements the natural earthiness of the poppy seeds.
Butter can be substituted with vegan buttery sticks if needed, but salt content should be adjusted accordingly. The filling should be cooled before use and can be stored refrigerated.
Ingredients
- 8 ounces poppy seeds whole unground
- 1/4 cup butter see cooking instructions for parve subs, unsalted
- 1 cup milk (see cooking instructions for parve subs)
- 3/4 cup sugar
- 1/4 cup honey
- 1/4 teaspoon salt
- 2 large egg beaten
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
- Grind poppy seeds fine for a smoother filling texture and enhanced flavor.
- Temper eggs slowly with hot liquid to avoid scrambling during cooking.
- Use Earth Balance vegan buttery sticks as a butter substitute, reducing added salt if doing so.
- Cool the filling thoroughly before using in pastries to achieve proper consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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