Hungarian Poppy Seed Filling

Recipe View 5 mins Finely grind the poppy seeds using a poppy seed mill or a coffee grinder. A fine grind releases maximum flavor. (5 minutes)

Recipe View 8 mins In a medium saucepan, combine the milk, butter (or margarine), and sugar. Heat over low heat, stirring frequently, until the sugar is completely dissolved and the butter is melted. Do not boil. (8 minutes)

Recipe View 2 mins Temper the eggs: Gradually drizzle about half of the hot milk mixture into the beaten eggs, whisking constantly to prevent curdling. (2 minutes)

Recipe View 1 mins Pour the egg and milk mixture back into the saucepan with the remaining milk mixture. (1 minute)

Recipe View 7 mins Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. To test, run your finger across the coated spoon; the line should remain distinct and not run back together. (5-7 minutes)

Recipe View 2 mins Remove the saucepan from the heat. Stir in the ground poppy seeds, ensuring they are evenly distributed throughout the mixture. (2 minutes)

Recipe View 30 mins Allow the filling to cool completely before using. This helps the flavors meld and the filling to thicken further. (30 minutes)

Recipe View Store any unused filling in an airtight container in the refrigerator for up to 5 days.