Are you preparing a delicious dessert for guests and would you like to use interesting recipes for poppy seed fillings?
Does your version seem a bit boring and nothing surprising?
Do you want to liven up your festive menu a bit and make a suitable filling?
Try one of our recipes and you’ll see everyone coming back for more.
A simple poppy seed filling
This is a classic and very simple poppy seed filling that is commonly used in Central European cuisine. It is used in cakes, cookies, but also in leavened delicacies, such as filled sweet rolls.
- 340 g of poppy seeds
- 1 cup of milk
- 1/4 cup margarine
- 3/4 cup granulated sugar
- A pinch of salt (can be sea salt)
- 2 eggs
- Start by grinding the poppy seeds in a poppy seed grinder. If you don’t have one, a coffee grinder will do.
- Put the milk, margarine and sugar in a saucepan. Bring to a slow boil and simmer over low heat until the sugar is completely dissolved. Don’t forget to stir often.
- Put the eggs in a bowl, beat them and slowly pour about half of the hot milk with sugar and margarine into them while constantly whisking.
- Then return the pot to the stove and add the egg mixture. Bring to a slow boil again and stir until the mixture begins to thicken.
- It will be properly thick when the mixture coats the back of a metal tablespoon and forms a visible line when you run your finger over it.
- Once the mixture is thick, add the ground poppy seeds and mix thoroughly.
- Finally, set aside and let cool.
- You can store the filling that you do not use in the refrigerator, where it will last for up to 5 days.
Filling for buns with poppy seeds and vanilla
If you like sweet buns with filling, pay attention. This recipe is amazing with its perfect vanilla scent, thanks to which the poppy gets an even better taste and aroma. You’ll be licking your lips no matter what type of dough you choose. It can also be puff pastry. Besides, do not hesitate to take a look at the best puff pastry recipes that we have prepared for you.
- 2 cups of poppy seeds
- 1/4 liter of milk
- 1 1/2 cups powdered sugar
- 2 teaspoons of vanilla extract/flavor
- Pour the poppy seeds into a medium-sized saucepan, cover with milk and slowly bring to a boil over low heat.
- Cook for about 30-40 minutes, stirring it regularly so it doesn’t stick.
- Then put the poppy seeds aside and let them work under the lid for another 30 minutes.
- In the meantime, prepare a bowl with a fine sieve, through which we strain the rested poppy seeds.
- Gently squeeze out the excess liquid.
- Transfer the cooked poppy seeds to a table blender and blend thoroughly at the highest speed.
- It is a good idea to always turn off the mixer for a while while mixing, separate the poppy seeds from the walls of the container and continue mixing again.
- When the poppy seeds are mixed, transfer them to a bowl, add powdered sugar, vanilla extract and mix again carefully.
- This completes the filling and is ready for use in buns, but also for a cake.
Filling for pies with Ricotta
If you are not familiar with German poppy seed cake, then this filling is made just for it. This is a cake made from a very soft dough that is crunchy on the bottom but otherwise melts on the tongue. The filling is very rich and the cake has a golden hue after baking. The preparation is simple, quick and the result will perfectly please your taste buds.
- 750 ml of milk
- 1 package of Ricotta cheese
- 100 g of fresh butter
- 150 g of powdered sugar
- 1 heaping cup of ground poppy seeds (approx. 150 g)
- 1 cup Semolina wheat semolina (about 140 g)
- 1-2 teaspoons of vanilla extract
- 1 egg
- 1/4 teaspoon salt
- Prepare a pot into which you pour milk, sprinkle sugar and add butter.
- Bring to a boil over low heat and cook, stirring constantly, until the butter and sugar have melted and the milk is bubbling.
- Once the mixture starts to boil, slowly add the semolina, stirring carefully so it doesn’t start to stick.
- When all the semolina is inside, sprinkle the ground poppy seeds and mix until the mixture is stiff.
- Remove from the heat and let the mixture rest to cool.
- While the poppy seed is cooling, prepare a larger bowl.
- Add Ricotta cheese, vanilla extract and eggs.
- Whisk until the mixture has a smooth creamy consistency.
- Add the cooled poppy seed mixture to the cheese mixture and mix until everything is beautifully combined and smooth.
- Just spread the filling prepared in this way on the dough.
Discover similar tips
Cinnamon-scented strudel filling
Gravy is a popular dessert that is most often prepared with an apple or cottage cheese filling. But the poppy one is definitely worth trying. It has an amazing taste, a soft consistency, it melts completely on the tongue.
- 250 g of ground poppy seeds
- 250 ml of milk
- Zest from 1 chemically untreated lemon
- 1 teaspoon of cinnamon
- 50 g of butter
- 100 g of powdered sugar
- 30 g of raisins
- Put the butter in a medium-sized saucepan, let it melt and immediately add the poppy seeds.
- If you cannot find ground, it must first be ground in a poppy seed grinder or a coffee grinder.
- Cover the poppy with water and cook on a low heat until it is soft.
- It will take a while and it is necessary to stir the poppy so that it does not stick.
- Once the poppy seeds are soft, you can just set them aside and let them cool down a bit.
- Meanwhile, take out a medium-sized bowl, put the lemon zest, cinnamon, sugar and raisins in it.
- Mix everything, and finally add the cooled poppy seed mixture
- Mix thoroughly again so that everything comes together and has a smooth texture.
Poppy seed filling with raisins and nuts
Raisins have their own specific and completely unmistakable taste. In most cases, we associate them with Christmas baking, but they are also great for various stuffings. Such an apple strudel would definitely not be the real nut without raisins. Thanks to this interesting ingredient, which raisins clearly are, we chose this filling full of delicious poppy seeds and popular walnuts.
- 1-2 tablespoons of honey
- 1 egg white
- 4 tablespoons of fresh butter
- 8 tablespoons of raisins
- 100 g of powdered sugar
- 100 g ground walnuts
- 250 g of ground poppy seeds
- Rinse the raisins under running water and put them in a bowl.
- Pour boiling water over them and let them stand for 10-15 minutes.
- Then drain the water and put the raisins aside for now.
- Put the ground poppy in a bowl, pour boiling water over it and let it stand for 40 minutes.
- Drain the water and repeat the process again.
- After standing for the second time, drain the poppy seeds, let them drain for a while and put them in another bowl.
- Sprinkle powdered sugar and mix.
- Set the poppy seeds aside for now and prepare the pan.
- Put butter and honey in it and let it melt.
- Add the poppy seeds, stir and heat through.
- Meanwhile, chop the walnuts and add them to the poppy seeds along with the raisins.
- Beat the egg white until stiff and add to the other ingredients in the pan.
- Mix thoroughly and then set aside.
- The filling prepared in this way is immediately ready for use.
Poppy filling with cream and coconut
Who wouldn’t occasionally like to have a good sourdough bun that will melt on your tongue and perfectly complement your coffee after a hearty lunch. If you’re a fan of poppy seeds, definitely try this simple recipe for a tasty poppy seed filling that’s perfect for sourdough bread.
- 3/4 cup whipping cream (ideally 33%)
- 1 cup ground poppy seeds
- 1/2 cup powdered sugar (can be more to taste)
- Pinch of salt
- 1 egg
- 1 bag of vanilla sugar
- 1/4 cup ground coconut
- Prepare a medium-sized pot on the stove and pour the cream into it.
- Bring it to a boil over a low heat and gradually add poppy seeds, sugar and a pinch of salt while stirring constantly.
- We lower the temperature a little and let it cook slowly.
- Meanwhile, beat the eggs in a small bowl, add a little of the cream mixture and beat thoroughly.
- This is how we proceed with another three spoons, which we always beat thoroughly.
- Pour the finished egg mixture into the cream with poppy seeds and let it boil for about 3-4 minutes.
- Then set aside and sprinkle with vanilla sugar. Mix thoroughly.
- Finally, add the coconut and mix until the mixture is smooth.
- Wait a while for the mixture to cool down and store it in the fridge until you fill the dough.
- The finished filling will keep in the fridge for 2-3 days.
A little about the poppy
The seed poppy is an annual that can reach up to two meters in height. When ripe, they are armed with large fruits, which are called poppies. They contain dark blue-grey seeds. They are used in the pharmaceutical and food industries. Due to the substances it contains, the poppy can only be grown in selected countries.
As for the nutritional composition, poppy seeds contain a large amount of so-called good fats, almost 60%. These are mainly healthy linoleic or stearic fatty acids. They are also a rich source of B vitamins, vitamin E and C.
There are also minerals in the form of magnesium, iron, potassium, manganese, zinc, sodium, copper, phosphorus, and last but not least, it also contains calcium. Poppy seeds contain even twelve times more of it than cow’s milk.
Poppy works as an effective prevention for strong bones and healthy teeth. Thanks to vitamin E, it is a beneficial antioxidant that fights premature aging. It can even eliminate insomnia and depression, it also improves memory, strengthens hair, nails and skin, lowers blood pressure and helps in the fight against an overacidified body.
In the kitchen, poppy seeds are an absolutely perfect ingredient that can be used almost everywhere. It is suitable not only for baking, but also as a base for various porridges, cocktails and smoothies. Poppy fillings have versatile uses.