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    You are Here: Masala Herb » Recipes » DIY Food

    Poppy Seed Filling Recipe for Pastry and Cakes

    December 16, 2014 by Helene Dsouza 21 Comments

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    • Bluesky
    Helene Dsouza
    Simple poppy seed filling recipe. Prepared from scratch with whole ingredients. Choose to use white or black poppy.
    Total Time: 9 minutes minutes
    Prep Time: 2 minutes minutes
    Cook Time: 7 minutes minutes
    1 portion
    RECIPE
    black poppy seed filling for cakes

    Homemade poppy seed filling to use in cookies, cakes, and desserts.

    Prepare it from scratch within minutes with the help of my how-to guide.

    poppy seed filling from scratch
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    In this recipe, I'm sharing how to make a delicious home-made poppy-seed paste.

    You can use it as a filling in various baked goods, such as a poppy-seed rolls and buns, strudel, stollen, and as a rich layer in a cake.

    It is much better than the store-bought variety and is effortless and quick to make, the whole process only takes 10 minutes. 

    Jump to:
    • Ingredient Tips
    • How to make Poppy Seed Filling?
    • 📖 Recipe
    • Uses
    • Storing Instructions
    • FAQs
    • 💬 Comments

    Ingredient Tips

    Depending on your geographical location, you will be able to have access to the different varieties of poppy seeds.

    You can use both, black and white types for this recipe. 

    You can make this recipe vegan by using any nut milk, such as soy milk, almond milk, oat milk, or coconut milk.

    You can also create an alcohol-free version by omitting the alcohol or by using liquor aromas. 

    You can also personalize the poppy seed paste further by adding any spices that would complement your pastries, such as cinnamon, nutmeg, dry ginger, vanilla, cardamom, and lemon zest. 

    white poppy seeds

    How to make Poppy Seed Filling?

    Here is an overview on how to make your own black or white poppy seed filling.

    The complete recipe with US and metric measurements is located at the bottom of this post.

    Step 1

    If you are using white poppy seeds, dry roast them briefly over high heat while shaking the pan until the aroma is released and the seeds have turned a golden brown.

    If you are using black seeds, skip this step and proceed directly to grinding the seeds.

    Step 2

    Grind the poppy seeds.

    You can use a food processor or grind the seeds into a paste by using the traditional mortar and pestle method, which is more labor-intensive.

    You can also find special hand grinders that are made for grinding poppy seeds. 

    Step 3

    Add the ground poppy seeds to a saucepan and add ⅔ of the milk, mix well and heat on low heat for a minute.

    Add the remaining ingredients (sugar, semolina, salt, vanilla sugar, rum, and the remaining milk) until the mixture begins to bubble.

    Remove from the heat and let the paste cool before handling. 

    white and black homemade poppy seed filling

    📖 Recipe

    black poppy seed filling for cakes

    Poppy Seed Filling Recipe

    Simple poppy seed filling recipe. Prepared from scratch with whole ingredients. Choose to use white or black poppy.
    4.67 from 6 votes
    Print Pin Rate
    Course: DIY
    Cuisine: Austrian, Czech, Hungarian, Polish
    Prep Time: 2 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 9 minutes minutes
    Servings: 1 portion
    Calories: 976kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 3.5 ounces Poppy Seeds
    • 6 ounces Milk
    • 1.8 ounces Sugar
    • 1 ounce Semolina Flour *see Notes
    • pinch Salt
    • Vanilla Extract a few drops
    • 1 ½ Tablespoon Rum
    US - Metric

    Instructions

    • If you use white poppy, dry roast them in a skillet to activate the flavors. If you use black poppy seeds, you don't need to do that because black poppy are already instense.
      Poppy seed paste - DIY Recipe, white poppy seeds www.masalaherb.com
    • Grind poppy seeds in a regular blender with a small jar or in a spice or coffee grinder.
      Poppy seed paste - DIY Recipe, white poppy seeds www.masalaherb.com
    • Add the poppy seeds to a nonstick saucepan and pour in ⅔ of the milk. Mix over a slow to medium heat setting.
      Poppy seed paste - DIY Recipe, white poppy seeds www.masalaherb.com
    • Stir in the other ingredients (sugar, semolina, salt, vanilla, rum, and the remaining milk) and combine.
      Poppy seed paste - DIY Recipe, white poppy seeds www.masalaherb.com
    • Continue to cook over a low heat setting and keep on stirring until the content turns into a thick paste consistency.
      Poppy seed paste - DIY Recipe, white poppy seeds www.masalaherb.com
    • Allow the poppy filling to cool and use in your baking or store and user another day.

    Notes

    Use semolina flour if you can. If you can't get this ingredient, switch the quantity with all-purpose flour.

    Equipment

    • Sauce Pan
    • Wood or Bamboo Spatula
    • Grinder

    Nutrition

    Nutrition Facts
    Poppy Seed Filling Recipe
    Amount Per Serving
    Calories 976 Calories from Fat 423
    % Daily Value*
    Fat 47g72%
    Saturated Fat 8g40%
    Cholesterol 17mg6%
    Sodium 100mg4%
    Potassium 991mg28%
    Carbohydrates 108g36%
    Fiber 20g80%
    Sugar 62g69%
    Protein 27g54%
    Vitamin A 276IU6%
    Vitamin C 1mg1%
    Calcium 1619mg162%
    Iron 11mg61%
    * Percent Daily Values are based on a 2000 calorie diet.

    Uses

    Traditional Central and Eastern European preparations using a poppy seed filling are associated with Christmas and are makowiec (poppy seed stollen roll), strudel, mohnstriezel, kolaches, knödel, and dessert noodles (schupfnudeln).

    In Jewish cuisine, poppyseeds play an important role during the Purim festival and a variety of pastries with a poppy seed filling can be seen on the festive table, such as hamantaschen, rugelach, and babka.

    Both the black and white varieties of poppy seed are used in Turkey.

    The most famous preparation using a white poppy seed paste is the katmer, flaky flat bread with a sweet and savory white poppy seed filling.

    poppy seed filling to prepare at home

    Storing Instructions

    The poppy seed filling can be stored for up to 5 days in the fridge in an airtight container.

    But it is best to prepare it freshly, as the oils in the poppy seeds get rancid.

    The paste can be frozen in batches and thawed in the fridge overnight to be used for baking the next day.

    FAQs

    Why should I dry roast my poppy seeds?

    As with most spices, dry roasting poppy seeds lends the seeds a more intense flavor as the heat causes the oils to release. Since the black poppy seeds already have a quite intense flavor, you do not need to dry roast them. Dry roasting white poppy seeds, on the other hand, enhances their flavor and gives the seeds a lovely golden color. 

    Are poppy seeds dangerous?

    The poppy plant is the infamous source of opium, but the seeds, while containing traces of opiates, do not have any narcotic properties. In fact, they contain a lot of nutrients, such as antioxidants and microelements. Because of the poppy’s bad reputation, growing poppies has been banned in several countries, such as the US. But the import of poppy seeds is allowed. Please note that consumption of poppy seeds can produce a positive result on drug tests. Also, pregnant women should limit their consumption of poppy seeds to a small amount.

    Homemade poppy seed filling pin image
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Comments

      4.67 from 6 votes (3 ratings without comment)

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    1. Miguel says

      February 23, 2018 at 1:28 am

      5 stars
      I'm going to try it! How lond do you think it can be conserved in the fridge?
      Thanks in advance!

      Reply
      • Helene Dsouza says

        February 23, 2018 at 11:26 am

        Miguel, I think you can keep it up to a week max in the fridge (cool dairy compartment), however, it might get a bit hard during that time in the fridge, so it makes sense to use it up as soon as possible. Eventually, you could freeze the poppy seed paste too but then defrosting it might be not so nice because the paste can get soggy.

        Reply
    2. Criss says

      December 21, 2016 at 11:04 am

      5 stars
      Dear Helene Dsouza, I live in Romania and here are used heavily poppy seeds as such, and rarely poppy seed paste. In fact, I did not even know what's poppy seed paste. But recently I bought a book for Christmas cakes and there I found some cakes using "poppy seed paste." I started looking: what does it mean? In certain areas of Romania are often uses a homemade paste such as a cream, but much simpler. It is used as a filling for cakes. Boil the poppy seeds in milk with sugar and vanilla until thick. Also these seeds sprinkled on cakes ("cozonac" as a Panetone Italian, but traditional Romanian) or added to cakes. Glad I found here how to prepare pasta poppy.
      Sorry for my English!

      Reply
      • Helene Dsouza says

        December 21, 2016 at 12:38 pm

        Hi Criss, thanks for your message 🙂
        Yes you use the Poppy seed paste for cakes such as in this poppy seed Stollen. It's a delicacy around Christmas and basically poppy seed paste can be used in all kinds of baked cakes and breads. For example you could use it to make yeast breads or sweets such as "snails". Poppy seed paste gives flavor and makes it all the more interesting. no worries your English is fine btw. 😉

        Reply
    3. Tiana says

      August 24, 2015 at 4:39 pm

      I think that it's probably not that it's illegal to take the seeds out of the country, as it is to take them into some nearby countries. Saudi Arabia, UAE, and Singapore have total bans on poppy, in one of those countries (I think the UAE) a traveller was jailed for having poppy seeds (or supposedly just one single seed) on his clothes! Maybe they heard that story passed down through a few people?

      There's also a Turkish poppy seed paste (haşhaş ezmesi) that's just plain ground poppy seeds. Not sure whether it's roasted or not first. The one I got from the store is a light brown, a bit darker than the paste in the picture where you're pouring in the milk.

      Reply
    4. Anupama says

      December 27, 2014 at 7:52 pm

      thanks for the wonderful informative and helpful post.
      In Karnataka we make 'gasgase payasa' poppy seed kheer and yes we use it kurmas and other savory dishes too.I just love the flavor it adds and the tiny bite it adds in certain dishes.

      Reply
    5. Ramona says

      December 20, 2014 at 6:16 pm

      I love a good DIY! I made my own tahini using sesame seeds... so I know this one is a good recipe for poppy seed paste too. Love doing it at home and saving money. 🙂

      Reply
    6. Srivalli says

      December 19, 2014 at 12:16 pm

      That's a good DIY post...we use poppy seed paste heavily in certain Andhra and Tamilian Dishes..and there are even special sweets made with it..it's a compulsory pantry ingredient..:)

      Reply
    7. Tandy | Lavender and Lime says

      December 18, 2014 at 10:28 am

      I have never seen white poppy seeds before! I wonder why you could not take them out of India? I am not a huge fan of poppy seeds but in a paste I am sure they are much better than when left whole 🙂

      Reply
    8. mjskit says

      December 18, 2014 at 9:38 am

      I've never heard of poppy seed paste but I can see how it could be used lots of baked goods. I do love poppy seeds so I can imagine the intensity of this paste.

      Reply
    9. Vicki Bensinger says

      December 18, 2014 at 4:23 am

      I've never noticed the difference in strength between the black and white poppy seeds but I'll be sure to focus on it next time I have some.

      I definitely know what you mean though about them getting stuck in between your teeth, it looks awful especially if you're out and about without a toothpick. Like you I avoid those when out in public.

      Nice recipe I'll have to try this.

      Reply
    10. Lorraine @ Not Quite Nigella says

      December 18, 2014 at 3:41 am

      That is so interesting! I had no idea that there was white poppy seeds! You learn something new every day 😀

      Reply
    11. Ash-foodfashionparty says

      December 17, 2014 at 10:18 pm

      They are so flavorful Helen. Love using poppy seeds in many dishes.
      You know, my mom would grind poppy seed dessert, need to ask her for the recipe.

      Reply
    12. Maureen | Orgasmic Chef says

      December 17, 2014 at 1:24 pm

      When I visit Europe and especially when I visited Ukraine, there are desserts everywhere filled with poppy seeds. I remember sitting in a tiny coffee house with a country marker right in the middle of the cafe that once was the border between Poland and Ukraine. I ate my first pastry with poppy seeds there. I've loved them ever since.

      Reply
    13. Felix Fernandes says

      December 17, 2014 at 6:35 am

      3 stars
      Seems delicious. Just waiting to try it out ; just in time to add some flip to our christmas cookies.

      Reply
      • Helene Dsouza says

        December 17, 2014 at 3:25 pm

        yeah just in time as you said it in connection with the Christmas cookies! 😉

        Reply
    14. Kitchen Belleicious says

      December 17, 2014 at 5:21 am

      wow, I didnt know this was even possible. I could use this paste in so many things! I love it!

      Reply
    15. Nagi@RecipeTinEats says

      December 17, 2014 at 5:19 am

      Wow, it is not often I come across a recipe where I think "I have NEVER seen this before"! Thanks for this! I love the idea of jarring it up to have on hand 🙂

      Reply
    16. Choc Chip Uru says

      December 17, 2014 at 12:02 am

      Wow I love poppy seed in desserts, this paste would be pretty handy 😀
      Never tried it but I intend to now!

      Cheers
      Choc Chip Uru

      Reply
    17. John@Kitchen Riffs says

      December 16, 2014 at 10:38 pm

      I love poppy seeds! Poppy seed cake is one of the best going. Never made a paste with them, though, and I don't think I've even tasted it. Really interesting recipe and post! Thanks.

      Reply
    18. Rosa says

      December 16, 2014 at 8:15 pm

      Mmmhhh, wonderful! Perfect when used as filling in beigli.

      Cheers,

      Rosa

      Reply

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

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