Poppy seed filling is a sweet and nutty flavored filling that can be used to make cookies or poppy seed rolls. It’s actually a lot easier to make than it seems.
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Ingredients
- Poppy Seeds: Poppy seeds are small, oil-rich seeds harvested from the opium poppy plant. In this recipe, they provide a unique texture and a nutty flavor to the filling. Poppy seed filling is commonly used in pastries and desserts.
- Whole Milk: Whole milk adds moisture and richness to the poppy seed filling. It contributes to the creamy consistency of the filling.
- Butter: Butter adds richness and a smooth, velvety texture to the filling. In addition to flavor, it helps bind the other ingredients together. Use unsalted butter.
- Sugar: Sugar sweetens the poppy seed filling. It enhances the overall flavor and balances the natural bitterness of poppy seeds.
- Salt: A pinch of salt is added to enhance the flavors in the filling. I like to use Mediterranean Sea Salt.
- Eggs: Eggs act as a binding agent in the filling. They contribute to the structure and help hold the ingredients together. The beaten eggs also add moisture and richness to the filling.
How to make poppy seed filling:
- In a sauce pan melt the butter, sugar, milk, and salt on medium heat.
- Once all of ingredients in the sauce pan and well incorporated. Turn the heat on low and whisk in 2 beaten eggs. Make sure you mix fast because the eggs could turn into scrambled eggs.
- On medium- low heat, keep whisking until the mixture turns thicker, more like a custard.
- Once you feel and see how it has thickened up. Turn the heat off and add in your poppy seeds. Mix well. It will become thicker as it cools.
- Once cooled, keep in the fridge. Or start baking!
Homemade Poppy Seed Filling
A sweet and nutty poppy seed filling that can be used for so many things like cookies or sourdough poppy seed rolls.
Ingredients
- 1.5 cups poppy seeds
- 1 cup whole milk
- 4 tbsp unsalted butter half a stick of butter
- 1 cup sugar
- pinch of salt
- 2 farm fresh eggs beaten
Instructions
- In a sauce pan melt the butter, sugar, milk, and salt on medium heat.
- Once all of ingredients in the sauce pan and well incorporated. Turn the heat on low and whisk in 2 beaten eggs. Make sure you mix fast because the eggs could turn into scrambled eggs.
- On medium- low heat, keep whisking until the mixture turns thicker, more like a custard.
- nce you feel and see how it has thickened up. Turn the heat off and add in your poppy seeds. Mix well. It will become thicker as it cools.
- Once cooled, keep in the fridge. Or start baking!
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If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
