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Hungarian Poppy Seed Filling

Hungarian Poppy Seed Filling


"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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1 h servings 152 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • 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.


  • 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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Read all reviews 12
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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!

FABULOUS !! Having many exchange students in the house over the past few years, from all over Europe, this filling reminded them all of grandma back home. Thanks Hepzibah!

This recipe is perfect. Much better than canned poppy seed filling. I didn't change a thing. I combined the filling with crushed walnuts . I made a sweet dough and rolled the filling up in t...

Two magic words: Lemon Zest. It needs lemon zest in it.Poppy needs lemon zest. Try it, it will be even better!

Thank you so much for this recipe! I know longer can get fresh ground poppy seeds, and I find that the canned version bakes too from the corn syrup. This is perfect. The only difference I make i...

Came out awesome! Made it last year at Christmas for my mom and it reminded her of her granmothers' from Czechoslovakia when she was a little girl. She lost the original recipe and couldn't b...

Thank you so much for this recipe. I can't get Solo brand in Northern Alberta so have to make from scratch. I changed it a tiny bit. I was out of eggs so I used 4 tablespoons of arrow root fl...

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