Rating: 5 stars
20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
20 mins
additional:
30 mins
total:
1 hr
prep:
10 mins
Servings:
16
Yield:
2 cups of filling
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind the poppy seeds in a mill or coffee grinder.

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  • 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.

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.

Nutrition Facts

152 calories; protein 3.8g; carbohydrates 13.5g; fat 10g; cholesterol 21.7mg; sodium 49.8mg. Full Nutrition
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