HOMEMADE POPPY SEED FILLING [BEST RECIPE!] | POLONIST
This Poppy Seed filling is packed with raisins, other dried fruit and chopped nuts. It’s perfect for cakes (especially a Polish-style 'Makowiec' Poppy Seed Roll) and other desserts. 2.65 lb (1.2 kg) of filling is enough to make: two 20 inch long (50 cm) 'Makowiec' rolls, or four 10 inch (25 cm) rolls.
Provided by Kasia
Total Time 1 hours 10 minutes
Prep Time 50 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 12
Steps:
- To get rid of any impurities, soak poppy seeds in water first. Collect any dirt that floats to the top with a slotted spoon.
- Rinse the poppy seeds and drain them on a sieve lined with gauze (cheese cloth or a muslin square). It can stay there for up to an hour if you’re doing something else in the meantime.
- [Raisins] Rinse raisins under running water. Place them in a small bowl and pour 2-3 tablespoons of almond spirit or golden rum over them. Cover the bowl with a small plate and set aside.
- [Fresh Orange Peel] Chop fresh orange peel (finely) and set aside.
- Pour 2.5 cups of milk into a cooking pot (1.5 qt / litre pot should be large enough) and bring it to boil.
- Drop all the poppy seeds in. Are they fully submerged in milk? If not, pour in some more.
- Reduce the heat to ‘low’ and cook for 15-20 minutes, stirring from time to time. Poppy seeds absorb the milk quite a bit, so make sure there’s enough of it.
- Drain the poppy seeds on a sieve lined with gauze, cheese cloth or a muslin square. If you can, try to squeeze out as much milk as possible.
- Using a disc with the smallest holes, grind the poppy seeds 2 to 3 times.
- Separate yolks from egg whites. Whisk yolks together with 6 tablespoons of powdered sugar, set aside.
- Place chopped walnuts and almonds in a wide pot (or a deep frying pan). Add a pinch of salt and roast them for 4-5 minutes on a medium heat, not allowing the nuts to burn.
- Add in 2 sticks of butter. Add 4 tablespoons of honey and 4 tablespoons of chopped orange peel. Let the orange peel fry for a bit, a few minutes is enough.
- Add in ground poppy seeds, chopped dried fruit and alcohol-soaked raisins. Mix everything together with a spatula, gradually adding egg yolks mixed with powdered sugar. Take the pot off the heat.
- Whip the remaining egg whites until stiff, adding 5 tablespoons of powdered sugar near the end of whipping. Gently add them into the poppy mass.
- And we're done! The poppy seed filling is ready to use in 'Makowiec' (Polish Poppy Seed Roll) or another dessert.
Nutrition Facts : Calories 272 calories, CarbohydrateContent 63 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 2 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 28 grams sodium, SugarContent 59 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
HOMEMADE POPPY SEED FILLING [BEST RECIPE!] | POLONIST
This Poppy Seed filling is packed with raisins, other dried fruit and chopped nuts. It’s perfect for cakes (especially a Polish-style 'Makowiec' Poppy Seed Roll) and other desserts. 2.65 lb (1.2 kg) of filling is enough to make: two 20 inch long (50 cm) 'Makowiec' rolls, or four 10 inch (25 cm) rolls.
Provided by Kasia
Total Time 1 hours 10 minutes
Prep Time 50 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 12
Steps:
- To get rid of any impurities, soak poppy seeds in water first. Collect any dirt that floats to the top with a slotted spoon.
- Rinse the poppy seeds and drain them on a sieve lined with gauze (cheese cloth or a muslin square). It can stay there for up to an hour if you’re doing something else in the meantime.
- [Raisins] Rinse raisins under running water. Place them in a small bowl and pour 2-3 tablespoons of almond spirit or golden rum over them. Cover the bowl with a small plate and set aside.
- [Fresh Orange Peel] Chop fresh orange peel (finely) and set aside.
- Pour 2.5 cups of milk into a cooking pot (1.5 qt / litre pot should be large enough) and bring it to boil.
- Drop all the poppy seeds in. Are they fully submerged in milk? If not, pour in some more.
- Reduce the heat to ‘low’ and cook for 15-20 minutes, stirring from time to time. Poppy seeds absorb the milk quite a bit, so make sure there’s enough of it.
- Drain the poppy seeds on a sieve lined with gauze, cheese cloth or a muslin square. If you can, try to squeeze out as much milk as possible.
- Using a disc with the smallest holes, grind the poppy seeds 2 to 3 times.
- Separate yolks from egg whites. Whisk yolks together with 6 tablespoons of powdered sugar, set aside.
- Place chopped walnuts and almonds in a wide pot (or a deep frying pan). Add a pinch of salt and roast them for 4-5 minutes on a medium heat, not allowing the nuts to burn.
- Add in 2 sticks of butter. Add 4 tablespoons of honey and 4 tablespoons of chopped orange peel. Let the orange peel fry for a bit, a few minutes is enough.
- Add in ground poppy seeds, chopped dried fruit and alcohol-soaked raisins. Mix everything together with a spatula, gradually adding egg yolks mixed with powdered sugar. Take the pot off the heat.
- Whip the remaining egg whites until stiff, adding 5 tablespoons of powdered sugar near the end of whipping. Gently add them into the poppy mass.
- And we're done! The poppy seed filling is ready to use in 'Makowiec' (Polish Poppy Seed Roll) or another dessert.
Nutrition Facts : Calories 272 calories, CarbohydrateContent 63 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 2 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 28 grams sodium, SugarContent 59 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
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