Poppy Seed Filling

This is a classic kolache filling, but also works well with Danishes and various kinds of sugar cookies.

1 cup poppy seeds
1 cup water
1/4 cup sugar
zest of 1/2 lemon
1 teaspoon cornstarch or flour

Bring the water to the boil and add the poppy seeds. Simmer covered for 20 minutes. Let the seeds stand about 15 minutes, drain them well (pour off any excess water and press them with the back of a spoon…or pour the while thing through a very fine med strainer or cheese cloth). Stir in the sugar, lemon zest and cornstarch (or flour).

If you can’t find poppy seeds in bulk anywhere, canned filling works fine. I stir in some fresh lemon zest to brighten the flavor.

This entry was posted in Pastry, Poppyseed Filling. Bookmark the permalink.

4 Responses to Poppy Seed Filling

  1. Sarah J says:

    Does this need to be ground? I tried to make it and it didn’t spread the way I’m used to, just looked like caviar, so I whirled it in the food processor to grind it up a bit. Was that right?

    • joepastry says:

      That’s perfectly fine, Sarah! Lots of people grind their poppyseed filling for a smoother consistency.

      - Joe

  2. Larissa says:

    I need poppy seed filling to make a Poppy Seed Coffee Cake (Magnolia Bakery recipe) and since I can’t buy it here in Switzerland thought I’d make it from this recipe. My recipe calls for a 12 ounce can of filling. How much do you think I’d need to make of your filling to get the 12ounces? (obviously 12ounces :) but for how many is the recipe?)
    Thank you! p.s. love this site!

    • joepastry says:

      Hi Larissa, and thanks very much for the comments! This recipe makes a little over 12 ounces, so you should be in good shape!

      - Joe

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>