Hungarian Poppy Seed Filling

Hungarian Poppy Seed Filling

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h
Hepzibah
Recipe by  Hepzibah

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

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Ingredients

Adjust Servings

Original recipe yields 2 cups of filling

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Directions

  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.

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Reviews (6)

Rate This Recipe
SweetMemoryBakerNEPA
36

SweetMemoryBakerNEPA

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 cup. Adding honey also makes it great too!THRILLED with this recipe either way!

LYNBUGG
19

LYNBUGG

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.

Natsonline
13

Natsonline

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!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 152 cal
  • 8%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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