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Hungarian Poppy Seed Filling

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."

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 cups of filling

Ingredients

1/2 pound poppy seeds
1 cup milk
1/4 cup margarine
3/4 cup white sugar
1 pinch salt
2 eggs, beaten

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.

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.