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Poppy Seed Paste/Filling
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Description
This recipe is really versatile and great for festive seasons. You can use it in hamentaschen (Jewish Purim cookies), makowiec (Polish poppy seed roll), kifli (Hungarian croissants) among other things. Or you can eat it with a spoon like me.
Ingredients
- 1 cup Poppy Seeds
- 1 cup Unsweetened Soy Milk (or Regular Milk)
- ½ cups Granulated Sugar
- ¾ whole Pink Grapefruit, Zested
- ⅓ cups Raisins
- ¼ whole Lemon, Juiced
- 1 teaspoon Vanilla Extract
Preparation
Grind the poppy seeds in a spice or coffee grinder.
Heat the soy milk, sugar, grapefruit zest, ground poppy seeds and raisins in a small saucepan over medium heat. Once the milk starts to simmer, turn the temperature down to low.
Cook on a low simmer until the seeds absorb all the soy milk and the mixture becomes a paste. This will take about 20 to 30 minutes. Stir occasionally.
Stir in the the lemon juice and vanilla. Remove from heat and let cool completely before using.
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