poppy seed filling for cookies, pastries and hamantaschen
scrumptious recipe for mohn poppy seed filling . can be used to fill hamantaschen, cookies, pastries, kolaches and more . thick, rich filling . kosher.
whole unground poppy seeds, unsalted butter, milk, sugar, honey, salt, eggs, beaten
- 8 oz whole unground poppy seeds
 - 1/4 cup unsalted butter
 - 1 cup milk
 - 3/4 cup sugar
 - 1/4 cup honey
 - 1/4 tsp salt
 - 2 large eggs
 - beaten

- grind the poppy seeds in a coffee grinder in batches for about 15 20 seconds per batch, until they are ground soft and powdery.
 - melt the butter in a saucepan over medium heat.
 - whisk in the milk, sugar, honey and salt read the salt note at the end of this recipe before adding.
 - bring to a simmer, stirring occasionally, till the sugar dissolves and the honey melts.
 - pour about 1 cup of the hot liquid into a cup.
 - immediately but gradually being drizzling the hot liquid into the beaten eggs.
 - whisk briskly and constantly till all of the hot liquid is integrated into the eggs.
 - do not pour too quickly, or you'll scramble your eggs.
 - it should take about a minute to drizzle all of the liquid.
 - slowly pour the heated, tempered egg mixture back into the hot liquid in the saucepan, whisking constantly.
 - continue to whisk and cook for 3 5 more minutes over medium heat till the mixture thickens and turns light yellow.
 - it is ready when it thickly coats the back of a spoon.
 - remove the saucepan from heat.
 - whisk the ground poppy seeds into the buttery liquid and stir well to blend all ingredients.
 - allow filling to cool to room temperature before using.
 - store in a tightly covered container in the refrigerator for 4 5 days.
 - to make this filling parve dairy free, you will need to use a substitute for the milk and the butter.
 - for the milk, i like sodelicious coconut creamer, which gives it a creamy, very faint coconut taste vegan, but produced on dairy equipment for those who are strictly kosher.
 - you can also use regular coconut milk, rice milk, almond milk or soy milk as a sub.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 8 oz whole unground poppy seeds
- 1/4 cup unsalted butter
- 1 cup milk
- 3/4 cup sugar
- 1/4 cup honey
- 1/4 tsp salt
- 2 large eggs
- beaten

 ### Assistant: The ingredients you'll need are:
- 8 oz whole unground poppy seeds
- 1/4 cup unsalted butter
- 1 cup milk
- 3/4 cup sugar
- 1/4 cup honey
- 1/4 tsp salt
- 2 large eggs
- beaten


You can follows these steps to make the recipe:
- grind the poppy seeds in a coffee grinder in batches for about 15 20 seconds per batch, until they are ground soft and powdery.
- melt the butter in a saucepan over medium heat.
- whisk in the milk, sugar, honey and salt read the salt note at the end of this recipe before adding.
- bring to a simmer, stirring occasionally, till the sugar dissolves and the honey melts.
- pour about 1 cup of the hot liquid into a cup.
- immediately but gradually being drizzling the hot liquid into the beaten eggs.
- whisk briskly and constantly till all of the hot liquid is integrated into the eggs.
- do not pour too quickly, or you'll scramble your eggs.
- it should take about a minute to drizzle all of the liquid.
- slowly pour the heated, tempered egg mixture back into the hot liquid in the saucepan, whisking constantly.
- continue to whisk and cook for 3 5 more minutes over medium heat till the mixture thickens and turns light yellow.
- it is ready when it thickly coats the back of a spoon.
- remove the saucepan from heat.
- whisk the ground poppy seeds into the buttery liquid and stir well to blend all ingredients.
- allow filling to cool to room temperature before using.
- store in a tightly covered container in the refrigerator for 4 5 days.
- to make this filling parve dairy free, you will need to use a substitute for the milk and the butter.
- for the milk, i like sodelicious coconut creamer, which gives it a creamy, very faint coconut taste vegan, but produced on dairy equipment for those who are strictly kosher.
- you can also use regular coconut milk, rice milk, almond milk or soy milk as a sub.
- .

