-
-
My review
Hungarian Poppy Seed Filling
Hepzibah
"This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 152 calsOriginal recipe yields 16 servings (2 cups of filling)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 152 calories; 10 g fat; 13.5 g carbohydrates; 3.8 g protein; 22 mg cholesterol; 50 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 14Most helpful
Most positive
Least positive
Newest
12/2/2010
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 ...
2/11/2011
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.
11/25/2010
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!
1/23/2012
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!
12/18/2011
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 t...
11/15/2015
Two magic words: Lemon Zest. It needs lemon zest in it.Poppy needs lemon zest. Try it, it will be even better!
8/25/2016
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...
12/10/2015
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...