How good it is to live in the modern world! I remember those times when, to prepare the poppy seed filling, my grandmother spent half a day - steaming it, and then manually grinding the poppy seeds with a special mortar. The taste of her pies remains forever in my memory. Mom steamed poppy seeds and twisted them several times in a meat grinder. I use a blender - steam it, mix it with sugar and beat it. By the way, the blender grinds poppy seeds into molecules in a matter of minutes. But I always want to simplify the cooking process and I'm looking for alternative options.

One day I came across a ready-made poppy seed mass with candied fruits.

I was extremely interested in it, since I am a fan of baking with poppy seeds. I bought 3 cans at once to try and, looking ahead, I didn’t regret it. Now, to prepare a delicious juicy filling, just pull the ring and voila, the filling is ready.

Poppy seed mass with candied fruits

Manufacturer Poland. A beautiful tin weighing 850 grams, its contents are ready-made poppy seeds with candied fruits, raisins and artificial honey. Does not contain preservatives! But it contains modified starch and flavorings.

The mass is dark brown in appearance (due to the abundance of orange peel and raisins) and has a pleasant aroma. The taste of orange dominates the taste of poppy seeds and I consider this to be the main drawback.

I've tried the filling in pies, pancakes, dumplings... Yeast rolls are the most delicious, candied fruits are the theme there.

I try to make the poppy seed filling the old-fashioned way, but I always have a couple of jars in stock in case guests come over!

The cost of such a jar is $1.5 -2.

If you love baked goods with poppy seed filling, but don’t like fiddling with it, you should definitely try cooking with Helio poppy seed paste. I use it myself and recommend it to you.

A. Seleznev's cakes - a holiday at school without the hassle!

Delicate, very tasty poppy seed pie, just like when visiting grandma - we have collected 10 of the most interesting recipes for you!

A super simple recipe for making a delicious poppy seed pie. The dough turns out crispy, and the sweet creamy poppy seed filling complements it perfectly. Be sure to cook it, you will love it!

• Flour - 200 grams (+ 1 tbsp for filling)
• Butter - 100 grams
• Cold water - 5 tbsp. spoons
• Sugar - 1 tbsp. spoon (+ 2 tbsp sugar for filling)
• Poppy - 100 grams
• Semolina - 1 teaspoon
• Milk - 120 Milliliters
• Vanilla yogurt - 200 Milliliters
• Sour cream - 100 grams

Baking consists of several components: dough, filling and filling. Each component is prepared separately, then a cake is formed and baked in the oven. Poppy pie is served warm or cold, as you prefer.

Let's prepare the dough. In a blender combine: 200 grams of flour, cold butter.

We turn the mass into crumbs. Mix the dough.

Roll out the resulting dough according to the diameter of the mold. Not too subtle!

Place the dough on parchment. Roll it up and put it in the refrigerator.

The poppy seed should be ground and combined with semolina.

Heat the milk in a saucepan, add sugar, poppy seeds and semolina. Cook over low heat for 8 minutes.

Carefully transfer the dough into a baking dish. Prick it with a fork and put it in the oven for 20 minutes, temperature 200 degrees.

Let's prepare the filling. Beat sour cream with yogurt and flour.

Half of the finished dough is filled with poppy seed filling. Fill the top with filling. Bake for 35 minutes, temperature 180 degrees.

Recipe 2: poppy seed pie with kefir (with step-by-step photos)

• Wheat flour 500 g
• Chicken egg 1 pc.
• Dry yeast 1 tbsp.
• Kefir 250 ml
• Sugar 10 tbsp.
• Butter 1 tbsp.
• Vegetable oil 5 tbsp.
• Salt 1 chip.
• Poppy 1 tbsp.

Sift the flour, add yeast, 4 tbsp. sugar, salt and mix. Beat an egg into the dry mixture, pour in kefir, vegetable oil and add butter, and then knead the elastic dough.

Place the dough in a bowl, cover with a towel and leave to rise in a warm place for half an hour. After this time has expired, you need to knead the dough and leave it again for half an hour.

While the dough is rising, prepare the filling. To do this, boil the poppy seed in a small amount of water until steaming, then mash it a little. After this, add 6 tbsp. sugar and mix well. The filling is ready.

We divide the finished dough into two equal parts, since we will get two rolls from it.

Roll out the dough into a thin layer,

and put half of the poppy seed filling on top and distribute evenly over the entire surface.

Roll the dough into a roll, cut off the ends,

We connect the ends, carefully pinching them.

We transfer the roll to parchment paper, and then make cuts with scissors, thereby forming petals. We make radial cuts every 1 cm, but not cutting to the end, but leaving the petals fastened together.

Now we begin to form the cake, to do this we turn one petal inward, and leave the next two outside, turning it to the side.

We do the same with the rest of the petals, and as a result we get a figured ring.

We connect the previously cut ends together and place them in the center of the ring. Cover the cake with a towel and leave to proof for 15-20 minutes.

Then grease the pie with yolk and bake at 200 degrees. 20-25 minutes.

Recipe 3: tender poppy seed pie with creamy filling

Very tender, creamy pie with poppy seeds and a light lemon note. The baked goods are simply amazing.

For the test:

• flour - 250 g;
• butter - 125 g;
• egg - 1 pc.;
• sugar - 1 tbsp. l.

For filling:

• poppy seed - 100 g;
• curd cheese - 360 g;
• cream 20% - 80 ml;
• sugar - 150 g;
• milk - 100 ml;
• vanilla sugar;
• starch - 2 tbsp. l.;
• egg - 1 pc.;
• water.

For filling:

• sour cream - 300 g;
• sugar - 2-3 tbsp. l.;
• starch - 1 tbsp. l.;
• lemon - ½ pc.

Add cooled poppy seeds and stir. The filling is very liquid - don't be afraid of that. Pour the filling onto the chilled dough and place in a preheated oven at 180 degrees for 40-50 minutes (the filling should thicken).

All!!! Our creamy poppy seed cake is ready! Let it cool completely in the mold!

Recipe 4, simple: sour cream pie with poppy seeds in glaze

• 1 tbsp. poppy
• 4 eggs
• 1 tbsp. Sahara
• 2 tbsp. flour
• 200 g sour cream
• 1 tsp. soda
• 50 ml. wine (to extinguish soda)

For the cream we need:

• 1/3 tbsp. Sahara,
• 70 gr. oils,
• 1 yolk,
• 1/3 tbsp. milk,
• 2 table. spoons of cocoa,
• vanilla,
• 2 table. spoons of cognac.

First, use a regular electric coffee grinder to grind the poppy seeds.

After this, add a small amount of boiling water (required!), stir, compact and cover with a saucer - let the poppy seeds steam. You only need a little boiling water just to wet the entire poppy mass.

While the poppy seeds are steaming, let's get to the rest of the ingredients. Carefully separate the eggs into yolks and whites (try to ensure that the yolk never gets into the white - otherwise you will beat it into a fluffy foam).

Grind the yolks with sugar.

Add sour cream and stir. It turns out to be a liquid dough, but that's not a problem - let's thicken it :)

Add flour and mix again. It will turn out quite thick, but that’s okay too - let’s thin it out :)

Add steamed poppy seeds.

Grease the pan with oil and turn on the oven to preheat to 200 degrees. This needs to be done now, so as not to waste time and valuable air from the dough later :) (there will be no photos from this stage either - there weren’t enough hands)

Beat the whites into a strong foam and mix with the dough. Add 1 teaspoon of soda to the dough, pre-quenched with a small amount of wine (50 grams will be enough), mix, pour into the mold.

Bake for about 40 minutes. Readiness is checked in the following way - we poke the pie in several places with a match or a toothpick - it should remain dry, without traces of dough.

Grind the yolk with sugar. Add cocoa powder and grind (so that there are no lumps).

Add softened butter, stir; add milk.

Heat the resulting mixture in a water bath; stirring constantly, bring until thickened (for me this process took about 10 minutes, and still, the cream did not thicken much). At the end add cognac and vanilla.

The result is a cream like this. While it is hot, it is liquid and thickens as it cools.

Cut the pie lengthwise.

Spread the halves, put them together, coat the cake on top and along the edges, and leave for several hours (or better yet until the morning) so that the cream saturates the cake.

Recipe 5: how to make poppy seed cake without flour

It turns out tender and very tasty, with a rich poppy taste. Flourless poppy seed cake is good served with a scoop of ice cream or whipped cream.

• Poppy – 240 g
• Eggs - 6 pcs.
• Egg whites - 4 pcs.
• Powdered sugar - 150 g
• Sugar - 50 g
• Ground cinnamon - 1 tsp.
• Baking powder - 1 tsp.
• Vegetable oil - 2 tbsp.
• Vegetable oil - for greasing the mold (d=20cm)
• Flour - 1 tbsp.
• Butter - 1 tbsp.

Beat eggs (6 pcs.) into a bowl, add sugar and cinnamon, 50 g. powdered sugar, baking powder and vegetable oil. Mix everything well with a whisk.

Beat chilled egg whites to stiff peaks with 100 g. powdered sugar.

Gently fold the whites into the main mixture and mix gently.

Pour the dough and bake the poppy seed cake without flour at 170 degrees for 40-45 minutes.

Cool the pie and serve with whipped cream or a scoop of ice cream.

Recipe 6: makovnik - pie with raisins and nuts

• Egg 4 pcs.
• Baking powder 1 tbsp
• Granulated sugar 1 tbsp.
• Nuts 50 g
• Butter 125 g
• Raisins 50 g
• Flour 1 tbsp.
• vanillin to taste
• Poppy 1 tbsp.

Wash the poppy seeds and cook for 30 minutes.

Strain the finished poppy seeds through cheesecloth and dry.

Separate the yolks from the whites of the eggs into different dishes.

Add granulated sugar to the yolks and begin to beat.

Then add the slightly dissolved butter and continue whisking until the sugar is completely dissolved.

Then add boiled poppy seeds, washed raisins and fried and slightly mashed nuts to this mixture. Knead with a spatula, add the flour into which the baking powder has been sifted.

Add a pinch of salt to the whites and beat until smooth and fluffy.

Add the whipped whites in three additions, gently folding in one direction until the dough becomes fluffy.

This is how the dough turns out after adding proteins.

Place the finished dough in the form in which we will bake. Place in an oven preheated to 180 degrees and bake for 35-40 minutes.

Finished baked product.

Let the baked pie cool for about 15 minutes, cut and serve.

Recipe 7: Yeast pie with poppy seeds and milk

• Chicken eggs (for dough + for greasing) 2+1 pcs.
• Milk 500 ml
• Butter 100 g
• Sugar (for dough + for filling) 6 tablespoons
• Vegetable oil 6 tablespoon
• Salt ½ teaspoon
• Vanillin (and vanilla sugar) 2 sachets
• Yeast 2 teaspoon
• Flour 6 Cup
• Poppy 1 Glass

The secret to making poppy seed pies is to properly prepare the poppy seed filling itself. To do this, rinse the poppy seeds well and then cook for 30 minutes over medium heat. After cooking, the poppy seeds need to be allowed to cool and dry. If desired, some cooks twist the poppy seeds through a meat grinder 2-3 times.

You can also add honey, sugar, nuts or raisins to the poppy seed filling to taste. If the filling turns out to be somewhat liquid, then in this case you need to add 2 tbsp. semolina, which will absorb all the excess moisture during baking.

Pour yeast into warm milk. Stir and leave to dissolve. Melt the butter, pour into the yeast. Add salt and sugar, vanillin and vanilla sugar, vegetable oil. Break an egg. To stir thoroughly. Knead the dough. Cover with a damp towel. Place in a warm place for 60 minutes.

Pour poppy seeds into water. Add 6 tbsp. sugar, cook for 30 minutes. until the poppy seeds soften. Drain the liquid and dry the poppy seeds.

Roll out the dough into a not very thin layer. Grease with oil (butter or vegetable - optional). Place the poppy seeds on the dough, distribute evenly, sprinkle with sugar.

Roll the dough sheet into a roll. Connect the ends to make a ring, cut into “petals”.

Turn one “petal” inside the pie and leave the next two. Repeat with all the petals to form a cake.

Leave the pie for 30 minutes, beat the egg, and then brush it on the pie. Preheat the oven to 180 degrees. Bake until done. Cool before serving. Enjoy your tea!

Recipe 8: how to make poppy seed pie in a slow cooker

• Butter – 175 gr. (softened)
• Sugar – 175 gr.
• Eggs – 3 pcs.
• Flour – 225 gr.
• Baking powder – 1.5 tsp.
• Sour cream – 4 tbsp. l.
• poppy seed – 100 gr
• powdered sugar - 2 tbsp.

Beat butter and sugar until white and fluffy.

While beating, add eggs one at a time, adding a little flour from the total amount with each one so that the mass does not separate.

Add the remaining flour and baking powder and mix thoroughly until a homogeneous dough is obtained.

Add sour cream.

Add poppy seeds.

Mix everything carefully with a spatula.

Transfer the dough (it will be quite thick) into a greased multicooker bowl and smooth the surface.

“BAKING” mode, time 50 minutes.

After the signal, leave the cake in the bowl until it cools completely.

Only then transfer to a wire rack.

Sprinkle the pie with powdered sugar on either side.

Recipe 9, step by step: curd and poppy seed pie (with photo)

• Homemade cottage cheese 1 kg.
• Wheat flour 700 gr.
• Margarine 200 gr.
• Sugar 400 gr.
• Poppy 250 gr.
• Chicken eggs 6 pcs.
• Vanilla sugar 2 pcs.
• Starch 3 tbsp.
• Soda 1 tsp.
• Vinegar quench soda

Melt the creamy margarine over low heat.

Dissolve 100 g in margarine. sugar, set aside to cool until warm.

While the margarine cools, prepare the filling. Grind the cottage cheese and add 4 eggs.

Add 300 grams to cottage cheese with eggs. sugar, vanillin.

Add poppy seeds, starch and beat everything with a mixer. The filling is ready.

For the dough, combine flour, margarine and sugar.

Add 2 eggs, 1 pack of vanillin, quench the soda with vinegar, knead the dough.

Place parchment paper or a heat-resistant mat on a baking sheet. We spread the dough and form a side. Pour our filling onto the dough. level it out.

Bake the pie in a preheated oven at 190 degrees for a little over an hour, in the “Top-Bottom” mode. The pie is ready. We try it and admire it - it’s tasty and healthy. Bon appetit! Cook with love!

Recipe 10: Shortbread pie with poppy seed cottage cheese filling

• 65 g well-chilled butter
• 50 g granulated sugar
• 150 g flour

For filling:

• 370 ml milk
• 1 egg
• 0.5 sachet vanillin
• 100 g granulated sugar
• 50 g butter
• 150 g cottage cheese
• 80 g semolina
• 80 g dry poppy seeds

To begin with, I suggest preparing shortbread crumbs, which will serve as the bottom and top layers of our baked goods. To do this, you just need to combine flour with sugar, and then cut the butter into cubes.

You can simply grind it all with your hands, or you can use a blender.

The crumb is ready - now we’ll just put it in the refrigerator and start preparing the filling.

Poppy filling for pies can be very different. For us, it will consist of two parts - curd and milk-semolina-poppy.

For the curd component, we will simply arm ourselves with a blender again and use it to combine cottage cheese, egg and vanilla sugar.

But for the second component of our original filling, we will first pour milk into a small saucepan, add sugar, semolina and butter.

Now put the pan on the fire and, regularly stirring this milk mass, control the process of its thickening.

Over time, you need to add the washed poppy seeds, mix everything well and keep on the fire for another 3-5 minutes.

The mass must be cooled completely.

And then mix it with curd - our filling is ready.

It's time to turn on the oven to warm up - we need a temperature of 180 degrees.

Now let's prepare a mold - we need a small diameter (18-20 cm) with removable walls. It must first be lined with parchment, and then distributed over the bottom with an even layer of 2/3 shortbread crumbs from the refrigerator.

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For some, but for me, pies with poppy seeds are the most favorite and delicious. With poppy seed filling, I love pies, strudels, buns, in general, everything that is prepared with poppy seeds. Not many people know how to properly prepare poppy seeds for filling pies and today’s post dedicated to poppy seed filling, which can be successfully used both for baking and for kutia, dumplings and any other dish

It is clear that today you can easily buy ready-made poppy seed filling in confectionery shops and grocery stores. But the one that is made with your own hands, using the highest quality products, has an amazing aroma and taste.
A lot depends on the quality of the poppy. You can buy it either by weight or in the form of pre-packaged packages, at the market or in a store. It is preferable to take a loose product, since in this case it will be possible to detect the presence of mold, damp lumps or insects in the seeds. Be that as it may, immediately before cooking, the future filling must be washed in cold and purified water.

It also happens that housewives use exclusively dried poppy seeds, ground in a coffee grinder, to make rolls and other baked goods. In this case, you can achieve a pasty and homogeneous filling. The finished powder is stored for a long time in a tightly sealed glass container. Before you make your own poppy seed filling, make sure you have all the other ingredients. So they can be very different: honey, a variety of whole and ground nuts, high-quality butter, sugar, milk, dried fruits and much more. All these components can make the taste of the baked goods more rich and aromatic, but are not considered essential. The classic recipe involves the presence of only the grains themselves, honey and/or sweet sand

How to prepare poppy seed filling

The most important thing in the filling is that the poppy seeds are well ground and release juice, similar to milk, then the poppy seeds become more aromatic and tastier. In addition, whole poppy seeds are simply not digestible by our body. Dry, unground poppy seeds are used only for sprinkling on top, to get a juicy poppy seed filling, the poppy seeds need to be literally ground white. We will consider the best way to do this further. The finished poppy seed filling should must be used immediately after cooking, otherwise it will quickly lose its plasticity and softness.

How to steam poppy seeds?

To prepare poppy seeds for filling or adding to dough, rinse the grains and pour boiling water, or better yet, boiling milk (1 cup per 100 grams of poppy seeds). Cover the top with a lid so that the poppy seeds are thoroughly steamed. Pour boiling water a centimeter above the poppy seed, leave and let it cool. The poppy seed should completely absorb the water or milk. But that's not all, now you need to grind the poppy seeds.

How to quickly grind poppy seeds?

In a blender

Some people use a coffee grinder to grind poppy seeds, others use their grandmother’s method - with a rolling pin in a mortar, but everything ingenious is simple! You can easily and quickly grind poppy seeds in a regular blender! Just before doing this, you need to steam the poppy seeds: pour boiling water or hot milk over the required amount of poppy seeds and cook for a couple more minutes over low heat. Drain the water, place the poppy seeds in a blender bowl and blend until the masa turns light gray.

In a meat grinder

The steaming algorithm is the same as for a blender, only after cooking the mass must be well strained and only then the poppy seeds must be turned twice in a meat grinder.

In a mortar

Our grandmothers' method. Long, but effective.

In makitra

The most effective method is to grind makogon with sugar in makitra.

Poppyseed filling recipes

Poppy seed filling for rolls and buns

Ingredients:

• 1 cup dry poppy seeds
• 250-300 ml condensed milk
• raisins and finely chopped nuts

Preparation:

Rinse the poppy seeds thoroughly using a fine sieve. Strain it and place it in a medium-sized saucepan. Pour in 3 cups of water, turn on medium heat and bring to a boil, but do not boil. Cover the pan with a lid and leave to steep for 30 minutes.

Repeat the same thing again, leave it for half an hour again. Drain excess liquid through a sieve or simply place cheesecloth over the pan and remove the water. Grind the poppy seeds in a meat grinder or coffee grinder, as desired. If you do not have such equipment at home, you will have to crush poppy seeds in small batches using the above methods.

Add raisins and chopped walnuts if desired, and don’t forget to add condensed milk. The result is a sweet and soft filling for your favorite baked goods! Store it in a covered container in the refrigerator for up to 7 days. Useful tips for cooking: Condensed milk can be replaced with honey, this filling will be much healthier. Some recipes recommend boiling poppy seeds, we do not recommend doing this, it loses its properties To prevent poppy seeds from being too cloying, add a little lemon juice Roll with poppy seed filling: video -recipe

The simplest poppy seed mixture recipe

Take dry poppy seeds and boil them in milk with added sugar. Instead of granulated sugar, you can use honey. Grind in a meat grinder or blender. This filling can be used as an independent dish.

Poppy filling with honey

Ingredients

• Poppy - 150 g
• Honey - 4-5 tbsp.
• Milk - 125 ml
• Chicken egg white- 1 PC.

Preparation

Pour boiling water over poppy seeds and leave covered for 10 minutes. Carefully drain the water, pour boiling water over the poppy seeds again, and leave for 10 minutes. For the third time, drain the water and steam the poppy seeds with boiling water again. After 10 minutes, drain the water. Boil the milk and pour it over the poppy seeds.

Place the dishes on the stove, let the milk and poppy seeds boil and boil for about 1 minute. Remove from heat and leave on the counter, covered, until completely cooled.

Place the poppy seeds in a sieve, let the milk drain and dry completely. Grind the poppy seeds in portions in a coffee grinder or blender with a knife to prepare powdered sugar. The poppy seeds should “open up” and the mass should acquire a gray-blue tint. Add honey to the poppy mixture and stir. Lightly beat the white of one egg with a whisk or fork. Add the whipped egg white to the poppy-honey mixture and stir.

Recipe for poppy seed filling on eggs with milk

Ingredients

• poppy seeds 450 grams;
• low fat milk (individual preference) - 1 full glass;
• butter about 130 grams;
• sugar - 1 glass;
• two large chicken eggs;
• honey - 1 spoon;
• lemon;
• salt to taste.

Preparation

Boil milk and pour over poppy seeds for 40 minutes. Then heat in a water bath. Add sugar and butter to it and stir until the sugar dissolves. Beat the eggs until moderately foamy and slowly add to the milk. The mass should become smaller in volume after ten minutes. Add lemon zest, honey, salt and stir for another 3-4 minutes. Cool the filling and use.

Grind the poppy seeds, pre-steamed with water, in a coffee grinder or pass through a meat grinder a couple of times. Lightly beat the eggs in a bowl, set aside. Add milk, margarine, salt, and sugar to the saucepan. Cook over low heat, stirring frequently, until the sugar dissolves. Pour hot milk into the eggs in a bowl in a thin stream, whisking with a whisk or fork to prevent the eggs from curdling. Return everything to the pan. Continue cooking over low heat, stirring until the mixture thickens. At the end, add poppy seeds, stir. Cool. The filling can be made ahead, refrigerated, and used for up to 5 days.

Poppy seed filling with milk

Ingredients

• a glass of poppy seeds;
• two tablespoons of butter margarine;
• one glass of milk;
• honey, raisins, nuts - everything to taste;
• half a glass of sugar.

Preparation

Pour boiling water over the grains and let stand in this water for slight swelling. So that the mixture does not crumble, but looks like a paste, the grains must be scrolled through a meat grinder. This will be sufficient processing and give the poppy seeds the desired consistency. Next, the grains are combined with milk and boiled. Sugar or honey is added to milk. Adding nuts, raisins, lemon is everyone’s individual preferences.

Recipe for poppy seed filling with breadcrumbs

Ingredients

• half a glass of sugar
• the same amount of poppy
• half a glass of milk,
• 2-3 tablespoons of crackers (crushed),
• vanillin,
• a little less than half a stick of butter - about 100 grams.

Preparation

Wash the poppy seeds in cold water. Transfer to a small saucepan and cover with boiling water. Cover with a towel and place in a warm place for a couple of hours. After a while, drain the water. Rub the poppy seeds through a sieve. Mix milk, crackers, poppy seeds and sugar. Put on fire, stir until thickened. When the mass becomes thicker, remove from heat, let cool and add butter to the pan. If the filling is not sweet enough, you can add raisins.

Poppy seed filling with semolina

Ingredients

• 350ml milk
• 120g sugar
• 1p vanillin
• 200g poppy seeds
• 50g semolina

Preparation

Mix milk, sugar and vanillin, bring to a boil, add poppy seeds and semolina,
cook, stirring for 2-3 minutes, cool and the filling is ready!

Poppy seed filling with almond flavor

Ingredients

• 500g poppy seeds
• 250g (or less) sugar
• 100 g raisins
• 50g walnuts
• 1 spoon of honey (or more, but then less sugar)
• almond aroma, cinnamon to taste
• 1 tbsp. spoon of soft margarine
• 1 egg white (I took 3, you can take all 5 whites, it will be more tender)
• dried orange zest

Preparation

Steam poppy seeds with hot water, let cool in this water, strain and grind twice. Next, add the rest of the filling components, and at the very end, stir in the whipped egg whites (the recipe calls for 1, but I add 2-3).

The most delicious filling with whipped egg whites

Ingredients:

• 200g poppy seeds,
• 200ml drinking water,
• 50g cane sugar,
• 50g natural honey,
• 50 g sweet almonds,
• 50g raisins,
• 35g candied orange peels,
• 2 egg whites
• 0.5 vanilla pod

Preparation

In cold water, wash the poppy seeds to remove dust and possible debris. Throw the poppy seeds into a sieve to remove the cloudy water. After this, transfer the poppy seeds into a container of suitable size, fill with cold water and place on the stove over medium heat.

Bring to a boil - no need to cook. Add a pinch of vanillin or a teaspoon of vanilla sugar. Half a pod is enough for natural vanilla - cut it lengthwise and scrape out the black seeds with a knife. Add to the poppy seeds and mix. Cover the saucepan with the steamed poppy seeds and leave it alone right on the table for minutes. Toast the almonds in a dry frying pan. Instead of almonds, you can use walnuts, hazelnuts, and peanuts.

Grind the nuts in a food processor or simply chop them with a knife. Wash and dry the raisins. If you come across a dry one, steam it with boiling water and then dry it. OrangePour hot water or aromatic alcohol over the candied fruits and let stand until soft. If you don’t have such candied fruits, just use the zest from one large orange.

Mak m You can scroll through a meat grinder a couple of times or grind in a blender until milky. Then add natural honey, brown or white sugar, chopped nuts, raisins and candied fruits. Mix everything. Beat the chilled egg whites in a dry, clean, fat-free bowl until stiff peaks form. Then simply transfer the whites to the poppy seed mixture and mix everything gently but thoroughly just before baking so that they do not settle and become liquid.

Lemon-poppy seed filling

It is used for open baking. You will need half a glass of poppy seeds, milk and sugar and 1 ripe lemon with thin skin. Remove the zest from the lemon and chop it, and bring the milk to a boil with sugar. Place poppy seeds and zest into hot sweet milk and stir constantly until the filling thickens to the right consistency. Add raisins or nuts.

Poppy-apple filling

This filling is the juiciest, but also the most difficult to prepare. Take a glass of poppy seeds and milk, 2 tablespoons of natural honey and soft butter, a quarter glass of raisins and sugar, half a glass of chopped almonds or other nuts to taste, 1 ripe sour apple, the zest of 1 medium lemon. Place all ingredients except the apple in a saucepan and bring to a boil, stirring constantly. Remove from heat immediately and leave to cool. Meanwhile, peel and finely grate the apple, add to the cooled filling and mix thoroughly.

Small aromatic poppy seeds are one of the simplest and most delicious fillings used in baking. It is traditionally used in the cuisines of Slavic peoples for filling buns, pies, rolls and pancakes. Poppy seeds are sprinkled on shortcakes and bagels, but the soft filling still enjoys the greatest love among those with a sweet tooth. Just the sight and smell of this thick, velvety black mass makes your mouth water in anticipation of its characteristic rich taste. Even the narcotic glory of poppy pales in comparison with the pleasure it has given to gourmets for many centuries.

Today you can buy a bun with poppy seeds in the bread department of any supermarket, but even the most elaborate industrially produced confectionery product cannot compare with home-baked goods. After all, real poppy seed filling is the pride of any housewife, evidence of her care and attention to her household and guests. From time immemorial, this skill has been passed down from generation to generation from grandmothers and mothers to daughters, who began to manage their own kitchens. But if for some reason your family does not have a recipe for poppy seed filling, we will be happy to share with you the intricacies of its preparation.

Ingredients for poppy seed filling
Poppy seeds can be purchased loose at the grocery market or packaged at the grocery store. It is more difficult to examine the contents of the colorful packaging, but still try to find seeds that are equally large, intact, and not damaged by dampness, mold or pests. In any case, before preparing the filling, dry raw poppy seeds should be rinsed in cold water.

Some housewives do not wash it, but instead grind dry poppy seeds in a coffee grinder or food processor. This helps prepare a homogeneous, paste-like filling. This poppy seed powder can be stored in a closed jar or bag until you are ready to use it in baking. Another option is to scald the poppy seeds with boiling water and grind in a mortar until a homogeneous paste forms. But most often, poppy seeds are poured with hot water and left to infuse and swell, or even brought to a boil and strained through the finest sieve.

In addition to the poppy seed itself, for the confectionery filling you may need sugar, honey, milk, butter, raisins, candied fruits and nuts (walnuts, almonds or peanuts). These additional components enrich the filling, making it juicier and more flavorful. For example, dried fruits and nuts are commonly used in poppy seed fillings for Christmas cakes and pies. But for a basic poppy seed filling recipe, all you need is grains, sugar and/or honey. Use all other toppings according to your taste and desire.

Recipes for making poppy seed filling
The poppy seed filling should be prepared immediately before use to preserve all its softness and plasticity. Choose the recipe that seems most appetizing to you, and strictly adhere to the specified technology:
Poppy seed filling is used not only for baked goods, but also for cakes and pastries. Sometimes poppy seeds are added directly to the dough when baking cakes, and in Asian countries they prepare poppy seed paste as an independent dish. This passion is easy to understand if you know the taste and aroma of sweet poppy seed mass, which you can now always prepare at home.