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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

Ingredients

Makes enough for about 32 cookies Servings

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

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.

How would you rate Poppy Seed Filling ?

  • Delicious! Used hazelnut milk in place of regular milk. I didn't find it at all bland. Even my husband who claims not to like poppy seed filling loved it. We had a big crowd and mades several flavors of hamentaschen and the poppy filled cookies ran out first.

    • Anonymous

    • Radnor, PA

    • 3/22/2022

  • Not 5 stars. More like 1. The website wouldn't let me give anything other than 5 stars. What's up? But anyway, Bon Appetit has underestimated cooking times for similar tasks before, this is no different. It took about 15 minutes to get to the right consistency. Once the filling was done, I found it completely bland and unworthy of filling any tasty treat. I am very disappointed.

    • MommyBee

    • Santa Rosa, CA

    • 2/25/2021

  • 4 minutes for this to thicken is as unrealistic as 10 minutes to caramelize onions.

    • Jeffrey Y

    • Portland, OR

    • 2/25/2021