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Poppy Seed Filling

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Photograph by Isa Zapata.  Food styling by Susan Ottaviano.  Prop Styling by Maeve Sheridan

Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.

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What you’ll need

Recipe information

  • Yield

    Makes enough for about 32 cookies Servings

Ingredients

1 cup poppy seeds
½ cup honey
½ cup milk
1 tablespoon fresh lemon juice
1 tablespoon sugar
¼ teaspoon salt
½ teaspoon vanilla extract

Special Equipment

A spice mill or a mortar and a pestle

Preparation

  1. Step 1

    Finely grind poppy seeds in spice mill. Transfer to a medium saucepan and add honey, milk, lemon juice, sugar, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until thickened and a spatula holds a trail when dragged across bottom of pan, about 4 minutes; stir in vanilla. Let cool.

    Step 2

    Do ahead: Filling can be made 4 days ahead. Cover and chill.

TagsCookieDessertJewishPoppy SeedSeedEasyQuickBon Appétit
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