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    You are in: Home / Recipes / Poppy Seed Filling Recipe
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    Poppy Seed Filling

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    3 mins

    15 mins

    Saturn's Note:

    I made this up to use in Hamentashen. This made up enough to fill 30 cookies. I love it and could eat it with a spoon! Update: I have now used this in Hungarian Poppy Seed Cookies and found that the raisins made it hard to slice the roll into cookies. Next time I make those cookies, I will simply cut the raisins in half before making the filling. That should help the cutting process.

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    Ingredients:

    Yield:

    Cup

    Units: US | Metric

    Directions:

    1. 1
      In a small pot, add all the ingredients.
    2. 2
      Bring to a boil over high heat. Turn down to low but still maintain a simmer.
    3. 3
      Simmer for 10 minutes stirring occasionally.
    4. 4
      Take off heat and allow to cool.
    5. 5
      I store mine in a glass jar in the fridge. I have had mine last a week with good results.
    6. 6
      *Note:* I grind my poppy seeds up in my mortar and pestle a bit at a time. I didn't get them down to a fine powder or anything. I just broke them up a bunch.

    Ratings & Reviews:

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    Nutritional Facts for Poppy Seed Filling

    Serving Size: 1 (309 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 762.1
     
    Calories from Fat 394
    51%
    Total Fat 43.8 g
    67%
    Saturated Fat 6.2 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 282.4 mg
    11%
    Total Carbohydrate 92.6 g
    30%
    Dietary Fiber 6.1 g
    24%
    Sugars 78.5 g
    314%
    Protein 9.9 g
    19%

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