Description
This poppy seed filling is packed with so many layers of flavors and the magical crunch of poppy seed. Use this to fill pastries, breads, cakes and more.
Ingredients
Scale
- 1 cup poppy seeds (140 g)
- 3/4 cup whole milk (177 mL)
- 1/3 cup sugar (66 g)
- grated zest of 1 lemon
- 1/3 cup fruit jam (96 g)
- 1/4 cup chopped candied orange peel
- 1 tsp vanilla paste
Instructions
- Grind poppy seeds in a coffee grinder until fine. Pulse for about 10 seconds. They should look like fine fluffy sand when you get done. Be sure not to grind further than this or they will get oily.
- Combine the poppy seeds with the milk, sugar, and lemon zest in a small skillet.
- Stir the mixture with a wooden spoon to dissolve the sugar. The mixture will looks like watery melted cookies n cream ice cream.
- Place the skillet over medium heat and cook until the poppy seeds have absorbed the milk, stirring frequently. It will look like wet sand with no traces of liquid in the bottom of the skillet.
. This will take about 5-6 minutes. - Stir in the jam, candied orange peel, and vanilla paste.
- Transfer the poppy seed filling to a glass jar to cool.
- You can use the filling immediately, or store it in the fridge for up to 1 week.
Notes
- Do I need to use milk?: Milk adds more flavor, and more importantly a little fat to the mixture. You will not get the same mouthfeel if you use water. Feel free to substitute coconut milk for a dairy-free option.
- What kind of jam?: Any kind of fruit jam will do here. It helps smooth out the filling and adds another layer of flavor. You can try homemade strawberry jam or easy plum jam. A lemon marmalade would be nice too given poppy seeds’ affinity for lemon.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 6 minutes
- Category: Baking building blocks
- Cuisine: Czech
Nutrition
- Serving Size: 1
- Calories: 53
- Sugar: 6
- Sodium: 5
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 1