How to Make PoppySeed Filling (2 ways)
Poppyseed cake and pastry filling in a staple in Russian and Ukrainian kitchens. The good news: it's not difficult or time consuming to master and you can pre-make it even a week in advance. I love that there are just 2 ingredients. You can find good poppy seeds at Whole Foods and Fred Meyer in the
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 1 cup dry poppy seeds
- 8 to 10 oz sweetened condensed milk (about 2/3 of a 14 oz can)
- Raisins (white or brown)
- Finely chopped walnuts
- A meat/food grinder (preferred method)
- - OR - a clean coffee grinder (can be milled in small batches.)
Steps
Rinse poppy seeds thoroughly in a fine mesh colander, then drain them and transfer to a medium sauce pan.
Add 3 cups water to the pot. Over medium heat, bring to a simmer. (Don’t boil). Turn off. Cover with lid and let it sit for 30 minutes. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes.
Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth on lid to catch stray poppy seeds. Life is just easier when you use a fine mesh sieve.
Push the poppy seeds through a food grinder, using the fine grinding plate. I use my KitchenAid food grinder attachment for my stand mixer. You can also use a coffee grinder and do it in smaller batches. Note: If using a meat grinder, you need to push firmly. The seeds won’t grind well unless they are under pressure. P.S. I’ve tried putting them through a food processor and it did not work. Drain off excess liquid if any has accumulated in the bowl.
Mix 8-10 ounces of sweetened condensed milk into ground poppy seeds. I like to add 10 oz. Add raisins if desired (depending on the recipe you're making). Store in tupperware and refrigerate until ready to use.
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