*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.
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!
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.
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 is to add grated lemon zest--about 1/8 cup.
Thank you so much for this recipe. I can't get Solo brand in Northern Alberta so have to make from scratch. I changed it a tiny bit. I was out of eggs so I used 4 tablespoons of arrow root flour instead. The food processor took time to grind the poppyseed up but eventually worked well. This is by far better than the canned. I'm never going to miss it again. I'm so very happy right now.
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 believe I found one that was so good. I even found a vintage grinder which worked beautiful. Thanks so much! Will be making again this year!
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