Poppy seed filling is used in many pastries, especially European ones like sweet poppy seed pull apart buns. We typically incorporate it into most of our yeast breads. There is something so delicious about this sweet paste. Most grocery stores carry pre-made poppy seed filling, but you can’t compare it to homemade filling. It’s so easy to make it at home, after all there are only 4 ingredients in this recipe.
Ingredients:
1 cup dry poppy seeds
3/4 cup milk
1/2 cup chopped walnuts
1/2 cup honey
How to make poppy seed filling
1. Add dry poppy seeds and milk into a small saucepan. Bring to a simmer (not a boil) continuously stir until most of the milk is absorbed. (About 6-8 minutes)
2. Strain the poppy seeds through a cheese cloth.
3. Using a coffee grinder, grind the poppy seeds in small batches.
4. In a bowl, combine the ground poppy seeds, honey, and walnuts. Store in an airtight container until ready to use.
- 1 cup dry poppy seeds
- 3/4 cup milk
- 1/2 cup chopped walnuts
- 1/2 cup honey
- Add dry poppy seeds and milk into a small saucepan. Bring to a simmer (not a boil) continuously stir until most of the milk is absorbed. (About 6-8 minutes)
- Strain the poppy seeds through a cheese cloth.
- Using a coffee grinder, grind the poppy seeds in small batches.
- In a bowl, combine the ground poppy seeds, honey, and walnuts. Store in an airtight container until ready to use.
Never knew it was so simple to do it yourself 😉
Exlant Recpies
Thank you.
Thank you, just a bit curious why do you simmer with milk?
I would like to forego the milk.
Hi Ti, I simmer the milk so that it cooks enough to absorb into the poppy seeds.
Thank you, currently looking for the best method to make paste. I tried coffee grinder without success. My Brass Pestle and Mortal works but it is a workout I can do without. Thank you, been thinking about using condensed milk in lieu of regular milk.
You’re welcome Ti, enjoy!
Thank you! Now my pastries will be even better. I’m going to add a little to my baklava. Hope it turns out!
Delicious idea Anita! 🙂
Looks so easy! Do i need to refrigerate it if I make it a day before I need it? Thanks.
Hi Joanne, I would refrigerate the poppy seed filling to preserve freshness 🙂