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READY IN 1 hr

Hungarian Poppy Seed Filling

Read Reviews (5)

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

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All about Eggs

Original recipe makes 2 cups of filling Change Servings

1/2 pound poppy seeds
1 cup milk
1/4 cup margarine

3/4 cup white sugar
1 pinch salt
2 eggs, beaten

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Directions

Grind the poppy seeds in a mill or coffee grinder.
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.
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.
Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 1 hr

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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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!

—SweetMemoryBakerNEPA

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Feb 16, 2011

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.

—LYNBUGG

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6 Ratings

Nov 30, 2010

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!

—Natsonline

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Jan 23, 2012

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!

—Kitty

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Dec 18, 2011

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 the dough to make my family's traditional Christmas poppy seed rolls.

—Karla

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Nutrition

Calories
152 kcal
8%

Carbohydrates
13.5 g
4%

Cholesterol
24 mg
8%

Fat
10 g
15%

Fiber
1.4 g
6%

Protein
3.8 g
8%

Sodium
74 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hungarian Poppy Seed Filling

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 152
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 1.5g 8 %
Cholesterol 24mg 8 %
Sodium 74mg 3 %
Potassium 131mg 4 %
Total Carbohydrates 13.5g 4 %
Dietary Fiber 1.4g 6 %
Protein 3.8g 8 %
Sugars 12.1g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 28 %
Iron 14 %
Thiamin 13 %
Niacin 7 %
Vitamin B6 5 %
Magnesium 18 %
Folate 6 %

* 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.