- 8 oz (1½ cups) Poppy seedswhole unground
- ¼ cup Unsalted butter
- 1 cup Milk
- ¾ cup Sugar
- ¼ cup Honey
- ¼ tsp Salt
- 2 Large eggsbeaten
Homemade Poppy Seed Filling
This Homemade Poppy Seed Filling is the perfect filling for cookies, pastries and hamantaschen this Hanukkah. I love to use this filling for one of my favorite Hanukkah dessert recipes – buttery hamantaschen.
To make this poppy seed filling for cookies, start by grinding poppy seeds. Melt butter with milk, sugar, honey and salt. Beat eggs in a bowl and slowly pour in 1 cup of the hot butter mixture. Do not pour too quickly or the eggs will scramble. It should take about one minute to drizzle all of the liquid. Return the egg mixture to the saucepan and cook for 3-5 minutes until it thickly coats the back of a spoon. Whisk in the poppy seeds. Allow to come to room temperature before transferring to a tightly covered container and storing in the refrigerator for 4-5 days.
To make the Homemade Poppy Seed Filling, you will need the following ingredients:
Steps to make Homemade Poppy Seed Filling
1 | Grind poppy seeds | 1 |
Grind 8 ounces of poppy seeds in batches in a coffee grinder for about 15-20 seconds per batch, until they are ground soft and powdery. | ||
2 | Melt butter and add milk, sugar and honey | 2 |
Melt ¼ cup of butter in a saucepan over medium heat. Whisk in 1 cup milk, ¾ cup sugar, ¼ cup honey, and ¼ tsp salt. Bring the mixture to a simmer until the sugar dissolves and the honey melts. Stir occasionally. | ||
3 | Beat eggs | 2 |
Beat 2 eggs in a large bowl. | ||
4 | Remove one cup of butter mixture | 1 |
Remove 1 cup of the butter mixture from the saucepan. | ||
5 | Add butter mixture to eggs | 2 |
Drizzle the cup of hot butter mixture into the bowl with the beaten eggs slowly and carefully. Whisk constantly and quickly until fully incorporated. | ||
6 | Cook egg mixture | 5 |
Pour the heated egg mixture back into the remaining hot butter mixture in the saucepan. Whisk constantly while cooking for 3-5 minutes over medium heat until it is light yellow and thick enough to coat the back of a spoon. | ||
7 | Combine buttery liquid and ground poppy seeds | 2 |
Remove the saucepan from heat and add the ground poppy seeds to the buttery liquid. Whisk well to combine all ingredients. | ||
8 | Store | |
Allow filling to cool before storing in a tightly covered container in the refrigerator for 4-5 days. | ||
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