Polish-style poppy seed filling (or masa makowa) for tarts, rolls, strudels and truffles. Flavorful and wealthy filling with no eggs and butter. Gluten free and vegetarian.
As we speak I’m sharing with you my favourite recipe for poppy seed filling I typically make for varied truffles and rolls at house. Poppy seed filling is kind of typical in lots of European cuisines. It’s notably widespread in Central and Jap Europe, though you may see it in lots of recipes down south as properly.
FUN FACTS: Polish poppy seed filling, generally known as makowiec filling, is a wealthy and fragrant mix of finely floor poppy seeds, honey or sugar, and milk or butter, typically enhanced with raisins, nuts, and a contact of citrus zest. The combination is cooked till thick and creamy, making a clean, flavorful paste. This conventional filling is often utilized in pastries just like the poppy seed roll, a beloved deal with in Polish delicacies, particularly throughout holidays.
Substances and Substitutions
- Poppy seeds – contemporary uncooked poppy seeds.
- Brown sugar
- Milk
- Raisins – or different kinds of dried fruits, like cranberries or chopped apricots
- Walnuts
- Cacao powder
- Orange peels – or lemon peels. Use contemporary peels from natural fruits for finest style
- Spices: cinnamon, vanilla extract, orange oil extract ( I take advantage of this one), nutmeg
Find out how to prepare dinner Polish Poppy Seed Filling?
1st: Grind the uncooked poppy seeds in blender/espresso grinder. Mix with milk and orange/lemon peel and let simmer till milk evaporates.
2nd: Add all remaining components and blend properly. Use when cooled down, refrigerate or freeze.
What to make use of Poppy seed filling for?
Poppy seed filling is principally used for varied desserts and yeast based mostly breakfast/brunch recipes. Relying on the nation in Europe, there are a number of conventional makes use of of poppy seed filling:
- Poland: Poppy seed filling is extensively utilized in conventional pastries similar to makowiec, a poppy seed roll.
- Germany: Mohnkuchen, or poppy seed cake, is a well-liked deal with.
- Hungary: Beigli, a rolled pastry crammed with poppy seeds or walnuts, is a staple, particularly round Christmas and Easter.
- Czech Republic and Slovakia: Koláče and buchty typically function poppy seed fillings.
- Austria: Mohnstrudel, a strudel crammed with poppy seeds, is well-loved.
Polish Poppy Seed Filling
Polish-style poppy seed filling for all types of baked rolls, croissants or tarts.
- 1 cup (150g) poppy seeds, contemporary
- 4 tbsp. brown sugar
- 1 cup milk
- 1/2 cup (150g) raisins
- 6 tbsp. (100g) walnuts, finely chopped
- 1 tbsp. cinnamon, heaping
- 2 drops orange/lemon oil extract
- 1 drop vanilla extract
- pinch nutmeg
- peels from 1/2 orange or lemon, ideally natural
- 2 tbsp. cacao powder, ideally natural
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In a meals processor grind uncooked contemporary poppy seeds for a couple of minutes. Or use espresso grinder as an alternative.
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Then, in a small pot add milk, sugar and lemon/orange peels. Let sugar dissolve on medium warmth. Then, add poppy seeds and raisins. Let simmer till milk has evaporated. Stir incessantly as wanted.
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Subsequent, take away from range prime and add all remaining components (spices, walnuts, vanilla and orange oil extract). Combine properly and put aside to chill down.
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Use to make rolls, tarts, cookies, and so on.. Alternatively, protect as much as 48h in hermetic container within the fridge.
- 1 cup = 250 ml
- Milk might be substituted with contemporary orange juice
- Ensure poppy seeds are contemporary, in any other case the filling will style dangerous
- FREEZE – you may freeze this filling in freezer luggage for future use too
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