Poppy Seed Filling

hamantaschen honey purim

Dawn Perry

Makes enough for about 32 cookies Servings

Source

Ingredients

1 cup poppy seeds

½ cup honey

½ cup milk

1 tablespoon fresh lemon juice

1 tablespoon sugar

¼ teaspoon salt

½ teaspoon vanilla extract

A spice mill or a mortar and a pestle

Method

Finely grind poppy seeds in spice mill. Transfer to a medium saucepan and add honey, milk, lemon juice, sugar, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until thickened and a spatula holds a trail when dragged across bottom of pan, about 4 minutes; stir in vanilla. Let cool.

Do ahead: Filling can be made 4 days ahead. Cover and chill.