Homemade poppy seed filling is actually simple to make and is so much better than store bought. The texture and flavor is superior in every way.
In our Soviet culture, we bake with poppy seeds a lot, so making homemade poppy seed filling makes sense. I was really surprised how easy it is to make yourself with this simple method. Since poppy seed filling isn't always available in stores, sometimes I have no choice but to make it at home. Often even if you can find it, it doesn't taste very fresh because not a lot of people bake with it.
The homemade version is perfectly creamy, very easy to work with and spread out in your baking and tastes so good. It's wonderful to use it in pastries, yeast breads and cookies. My favorite are Poppy Seed Rugelach and Poppy Seed Rolls. You can also be make it in advance and store it in your refrigerator. It even freezes perfectly for longer storage. Your baking will taste so much better when you use homemade poppy seed filling.
Ingredients:
(Scroll down to the bottom of the page for the printable recipe with measurements.)
- poppy seeds
- whole milk
- I recommend using whole milk because it will have a richer, creamier texture than reduced fat or skim milk.
- You can most likely use other milk options instead of cow's milk, but I haven't personally tried it.
- butter
- granulated sugar
- salt
- egg yolks
- egg yolks will help thicken up the custard for the poppy seed filling. Using only egg yolks not the egg whites is important because the egg whites is the part that makes things taste "eggy"
The Best Way to Prep the Poppy Seeds
You do need a coffee grinder for this recipe. Trust me, I tried it in the food processor, blender, mashing it by hand, grinding it with my teeth (just kidding). It just doesn't work. The seeds are too tiny for anything besides a coffee grinder. I have heard that others use a meat grinder for this, but I haven't tried that.
Here's the coffee grinder that we have now (it's currently not available on Amazon, but here's the one that we had before that you can purchase now. We used it for years and it worked really well for this too. (I also use it once in a while to grind spices.)
How To Make Homemade Poppy Seed Filling
- Use a coffee grinder to process the poppy seeds.
- You will need to do this in several batches.
- Meanwhile heat the milk, butter, salt and sugar on medium heat until the sugar dissolves and the milk is frothy.
- In a separate bowl, whisk the egg yolks. Take some of the hot milk mixture and slowly pour in a some of it into the egg yolks, whisking the whole time.
- This is called tempering, which prevents the eggs from scrambling.
- When you've added about half of the milk to the eggs, pour the tempered mixture back into the saucepan, whisking to combine.
- Cook on medium-low heat until the mixture thickens, just like making pudding. It should thicken up.
- Add the poppy seeds and mix to combine.
- The filling will look thin, but don't worry, it will thicken up as it cools. Pour the filling into a glass mason jar or a storage container. Cool, then store the filling in the refrigerator, for about a week, or freeze for up to 3 months.
Poppy Seed Filling Recipes
- Poppy Seed Rugelach
- Use poppy seed filling instead of the Apple Filling in these yeast Bulochki
- Poppy Seed Roll
Homemade Poppy Seed Filling
Homemade poppy seed filling is actually simple to make and is so much better than store bought. The texture and flavor is superior.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups
- Category: Miscellaneous
Ingredients
- 8 oz. poppy seeds (about 1 ½ cups)
- 1 cup whole milk
- ¼ cup (or 4 Tablespoons) butter
- ¾ - 1 cup sugar
- 1 pinch of salt
- 2 egg yolks, beaten
Instructions
- Use a coffee grinder to process the poppy seeds. You will need to do this in several batches.
- Meanwhile heat the milk, butter, salt, and sugar on medium heat until the sugar dissolves and the milk is frothy.
- Slowly pour in a small amount of the hot milk into the egg yolks, whisking vigorously with the other hand. This is called tempering, which prevents the eggs from scrambling. When you've added about half of the milk to the eggs, pour the tempered mixture back into the saucepan and cook on medium-low heat until the mixture thickens, just like making pudding.
- Add the poppy seeds, mixing to combine. Cool. The filling will thicken up as it cools. Store the filling in the refrigerator for up to a week and freeze for up to 3 months.
Hi, Olga, my filling was too liquid, maybe because the eggs yoks were small. Next time will try to make it with different eggs or use 3 egg yolks
This is delicious! So much better than canned! I made poppy seed rolls using my Mom's nut roll dough recipe. So good that I made another batch of dough just to make poppy seed rolls again! This is a keeper recipe! Thank you so much for sharing it!
Hi Pat,
Thank you so much for your lovely comment! I’m so happy to hear that you enjoyed the poppy seed filling and that it worked so well with your mom’s nut roll dough. That sounds absolutely delicious! It’s wonderful when a recipe becomes a new favorite, and I’m thrilled that this one is a keeper for you. I really appreciate you taking the time to share your experience—thank you for making my recipe part of your baking tradition!
Sounds delicious. What recipe would you recommend for a first time user if this poppy seed mixture. I saw an old recipe for cookies, and of course it said use poppy seed filling. And gave no recipe for that. Also, one recipe said honey was in the recipe ?? Can I use that in place of the extra sugar? 3/4 -1 cup, as you said?
I have never used honey for the poppy seed filling, Deborah. I would recommend using the poppy seed filling in poppy seed rugelach.
Hi, Olga, do you what the poppy seed prior to grinding? If so, how you dry them after washing?
No, I do not wash the poppy seeds.
Thanks
Are you supposed to use the whole egg or just the yolks because early on in the blog you said it’s Important to use the yolk and not the whites because the whites make it too eggy ?
Good catch! Yes, you are only supposed to use the egg yolks. I will be sure to change that typo.
Hello, how much poppyseed butter do you put to each roll and do you mix it with canned milk?
Is it 8oz or 1.5 cups? Usually 8oz is 1 cup but obviously, weight to volume conversions can be tricky. I've never used poppy seeds before and want to make sure I get my measurement as close as possible.
Hi Alaina,
In this case, I actually weighed out the poppy seeds and measured them out into a measuring cup, so either measurement should work exactly the same.
Little bit more labor-intensive, and another one I have, but it is definitely worth the effort. However, word of warning, wash your poppyseeds before you grind them. You’ll notice the poppyseeds, have a light dusting on them as a part of the harvesting. If you don’t rinse this off, your poppyseeds will taste bitter in your recipe.
I was wondering if it is possible to put the poppy seed in jars to can it for later use. If so, can you let me know how long it takes and how long it will last?
I haven't tried canning it, but I don't see why not.
Did you answer Nik's concern above..? I have exactly the same concern.. the curdling after it looking so smooth and nice? Is it supposed to do that?.Any feedback would be appreciated..Thankyou..
Curdling can happen if you overcook the pastry cream or if you don't temper the eggs properly.
hi olga..i have a recipe that i do like and use a poppyseed grinder..but i mix and simmer everything first then grind then add honey,..I see you grind the seeds first (dry)..just want to be sure..and would like to try with the sugar..also how long will the fillg last in fridge and can it be frozen?..i did freeze the other i make and it was fine even after 6mos...ty for reply..
I grind the dry poppy seeds first. In my opinion, it works better this way and the poppy seeds are much smoother.
I don't keep it longer than a week in the refrigerator and you can freeze for up to 3 months as long as you seal it really well.
ty so much for getting back to me Olga..i am going to try your way..sis is giving me a coffee grinder ..will let you know huggzz
Hi Olga,
thank you so much for the delicious poppyseed filling recipe. I just confused , what do you mean 3/4-1 cup sugar ? Equal how much gram of sugar ?
Thanks in Advance .
Sema
3/4 - 1 cup means that you can adjust the sweetness according to your taste preference, 3/4 cup if you want it to be less sweet, 1 cup if you want it to be sweeter. 1 cup of sugar is about 200 grams.
Hi Olga,
Can I ask when you refer to 1/2 stick of butter how many grams is that? The standard block of butter I get from the shops is 250grams.
Many thanks - I cant wait to make this for the roulette!!!
Victoria
I will update the recipe to clarify the instructions. 1 stick of butter is 113 grams.
Thank you so much! I’m in Australia so our measurements are different. 🙂