How To Make Poppy Seed Filling For Baking

Who among us does not love pastries with the addition of poppy seeds?! Of course, there are very few such people.

Who among us does not love pastries with the addition of poppy seeds?! Of course, there are very few such people.

Poppy seed filling is used for baking pies, for filling pancakes, in rolls. With such a filling, you can cook Easter cakes or simply add to porridge. Poppy filling is combined with any kind of dough - even yeast, even puff.

Properly prepared poppy seed filling keeps its shape perfectly and does not spill out of the products during baking.

 

Ready poppy filling is recommended to be stored in the refrigerator for no more than 10 days.

For a variety of taste, nuts or berries can be added to it.

But not everyone knows how to make a delicious poppy seed filling for pies and buns. After all, the usual poppy, which you can buy in the store in its raw form, is not added to baking. It needs to be prepared and processed.

There are several options for preparing poppy seed filling. Consider several types of poppy seed fillings.

Delicate poppy seed filling with egg

 

Poppy - 250 g Sugar - 1 cup Egg - 1 pc. Water

To prepare this filling, use a heavy-bottomed or non-stick pan. Pour poppy seeds into it and pour boiling water so that it is 1 cm higher than the level of the poppy.

Let the poppy infuse.

Then add sugar to the pan, bring everything together to a boil and boil for 5 minutes over medium heat. Cool until warm.

Beat one egg and gradually add the poppy seed filling into it. Beat everything together for 3-5 minutes.

Poppy filling with honey

 

Poppy - 150 g Honey - 5 tbsp. l. Milk - 125 ml. Egg white - 1 pc. Water

First of all, fill the poppy with boiling water and let it swell for 15 minutes. Then strain the poppy seeds through a sieve and pour boiling water again. Repeat this procedure a couple more times. Each time, let the poppy stand in boiling water for a while.

After the last water is drained, fill the poppy with boiling milk. Bring the mixture to a boil and simmer for 1-2 minutes. Then remove from heat and cool completely.

Strain the cooled stuffing through a sieve to remove any remaining milk. Whisk the remaining poppy seeds with an immersion blender. When whipped, the mass will turn gray-blue. At this point, it is necessary to introduce melted honey.

Beat the egg white separately until fluffy and fold into the poppy seed filling.

Poppy seed filling with cinnamon

 

Poppy - 150 g Sugar - 100 g Cinnamon - 0.5 tsp Egg white - 2 pcs.

Pour the poppy seeds into a small saucepan and cover with water. Place on heat and, stirring occasionally, bring to a boil. Drain this water immediately, and fill the poppy with a new portion of water. And bring to a boil again. Thanks to this, the poppy seed filling will not be bitter. Then make a medium heat and boil the poppy seeds for 30 minutes.

After half an hour, drain the water, and pass the finished poppy through a meat grinder and add the required amount of sugar, cinnamon and egg whites to it.

Mix this whole mass thoroughly and use as directed.

The easiest version of poppy seed filling

 

Poppy - 200 g Sugar - 180 g Water

Pour boiling water over the prepared poppy seeds so that it completely covers it. Cover and let stand for 0-30 minutes.

Then strain the poppy seeds to remove all the liquid.

Beat the steamed poppy seeds with an immersion blender for 4-5 minutes. In the finished poppy, add sugar and mix everything very well.

This variant of poppy seed filling can be stored in the freezer for a long time.

 

To make sure that pastries with poppy seed filling turn out, use it only after it has completely cooled down.

To grind poppy seeds, you can use the most common coffee grinder or a stationary blender. The longer you grind poppy seeds, the thicker the filling will be.

Only if all the subtleties are observed, the success of baking with poppy seeds will be guaranteed to you!