I think anyone that has Eastern European blood running through their veins has probably been familiar with poppy seed filling from a very young age. Or perhaps I’m assuming a little too much?
For as long as I can remember, poppy seeds have graced many-a-cake, bread or pastry of which I’ve had the pleasure of shoving into my mouth. The sweet, moist poppy seeding filling was always my favourite part; so much so that I managed to eat my way around it and save it for last.
Opening a jar or tin of the pre made stuff is all too easy, yet making it by hand is not only rewarding, but you know exactly what has been put in there.
Two pieces of equipment make life much easier during the construction of this versatile filling. A very fine mesh sieve that doesn’t allow the poppy seeds to filter through, and some kind of grinder that allows you to effortlessly pound up the seeds and break them down.
My sieve is a little too coarse so I lined it with a piece of paper kitchen towel. As for the grinding, I used my spice grinder. It’s a little on the small-side, so I ground the seeds two heaped tablespoons at a time. Having a grinder attachment on a mix master would be the best option, but I have neither. A mortar & pestle would do the trick as well, if you feel like an upper body workout.
Recipes where I’ve used this filling –