SOLO COOKIE FILLING RECIPES

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HUNGARIAN POPPY SEED FILLING RECIPE | ALLRECIPES



Hungarian Poppy Seed Filling Recipe | Allrecipes image

This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.

Provided by Hepzibah

Categories     Czech Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 cups of filling

Number Of Ingredients 6

½ pound poppy seeds
1 cup milk
¼ cup margarine
¾ cup white sugar
1 pinch salt
2 eggs, beaten

Steps:

  • Grind the poppy seeds in a mill or coffee grinder.
  • Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
  • Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
  • Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Nutrition Facts : Calories 152.4 calories, CarbohydrateContent 13.5 g, CholesterolContent 21.7 mg, FatContent 10 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 1.5 g, SodiumContent 49.8 mg, SugarContent 12.1 g

HUNGARIAN POPPY SEED FILLING RECIPE | ALLRECIPES



Hungarian Poppy Seed Filling Recipe | Allrecipes image

This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.

Provided by Hepzibah

Categories     Czech Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 cups of filling

Number Of Ingredients 6

½ pound poppy seeds
1 cup milk
¼ cup margarine
¾ cup white sugar
1 pinch salt
2 eggs, beaten

Steps:

  • Grind the poppy seeds in a mill or coffee grinder.
  • Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
  • Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
  • Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Nutrition Facts : Calories 152.4 calories, CarbohydrateContent 13.5 g, CholesterolContent 21.7 mg, FatContent 10 g, FiberContent 1.4 g, ProteinContent 3.8 g, SaturatedFatContent 1.5 g, SodiumContent 49.8 mg, SugarContent 12.1 g

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