Poppy Seeds Recipe

Poppy seeds make a perfect filling for many baked pastries such as Rogaliki, Quick Poppy Seed Rolls and many others.

After purchasing canned seeds, I was very turned off by the ingredients. About then, I bumped into a recipe at Lea's Cooking and was glad to make creamy homemade poppy seeds.

Serving size:
20 min
10 min
Ready in
30 min


Grind the poppy seeds in a mill or coffee grinder.
Combine the milk, margarine, and sugar into a saucepan. Cook on low heat, stirring often, until the sugar dissolves.
Slowly whisk in eggs into the cooking mixture, continue stirring to prevent eggs from crumbling. Continue to cook and stir until the mixture begins to thicken; it should be similar to the condensed milk in texture.
Add the poppy seeds and stir well to blend. Remove from heat; cool before using. Store unused filling in the refrigerator for up to a week.
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