Poppy Seed Filling
I originally made this filling to use in my Poppy Seed Hamantaschen, but it can be used to make sweet buns (swap it in for the cinnamon sugar filling in these quick & easy cinnamon rolls). I’m also planning on giving it a try in the Mohnzopf from Classic German Baking (a few recipes from that book are here, here, and here).
Poppy Seed Filling
Makes enough to fill two batches of this Hamantaschen recipe.
Ingredients
- ½ cup + 1 tablespoon 112 grams granulated cane sugar
- 1 tablespoons 30 ml water
- ¾ cup 112 grams poppy seeds, ground
- Zest and juice of wedge of ¼ lemon
- Zest and juice of wedge of ¼ orange
- ½ teaspoon vanilla extract
- 2 teaspoons sherry type?
- 1 egg
- 2 tablespoons 28 grams butter, cut into 4 pieces
Instructions
- Combine the sugar and water in a small pot over medium-low heat. Cook until sugar begins to dissolve.
- Add the poppy seeds, and stir to mix well.
- Stir in the zest, juices, vanilla, and sherry. Stir well using a wooden spoon. Stir in the egg, and once well mixed, stir in the butter. Cook, stirring constantly, until the butter is completely melted, and the mixture becomes slightly thickened, about 2 minutes.
- Transfer the mixture to a bowl, and chill until cooled, and further thickened. At least 30 minutes. You can also prepare the filling a few days in advance, and keep in the fridge until ready to use.
Sam
Is it really just 1 tablespoon of water to dissolve all the sugar and blend with the ground poppyseeds before adding the flavorings? And please specify, is it 3/4 cups whole poppy seeds ground up or 3/4 cup of ground up poppy seeds? I’ve made a trial batch adjusting and guessing, it’s in the fridge now but I might have screwed it up.
Jennie
The recipe reads “poppy seeds, ground”, and that is the way it was measured. It also clearly notes 1/2 cup plus 1 tablespoon sugar. I’m guessing you may have misread.
-Jennie