Hungarian Poppy Seed Filling

Hungarian Poppy Seed Filling

7
Hepzibah 2

"This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls."

Ingredients

1 h {{adjustedServings}} servings 152 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Grind the poppy seeds in a mill or coffee grinder.
  2. Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
  3. Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
  4. Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Footnotes

  • Editor's Note
  • A half pound of poppy seeds equals a little more than 1 1/2 cups. Cream or evaporated milk may be substituted for the milk in this recipe.
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Reviews

7
  1. 8 Ratings

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Great old fashion recipe,but if you want it a little bit sweeter and more modern in taste,(like the canned poppy seed) all you need to do is add corn syrup.I made a double batch and added 1/2 a ...

I used this recipe for kolache and it turned out great! My husband is Czech and he said it was just how it's supposed to be.

This is wonderful! Thank you so much for sharing this recipe. I live in Northern Canada and cannot find prepackaged poppy seed filling to make for kolaches. I'm am eternally greatful!