Poppy Seed Filling Food

HUNGARIAN POPPY SEED FILLING

Steps:

• Grind the poppy seeds in a mill or coffee grinder.
• Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
• Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
• Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

POPPY SEED FILLING

Steps:

• Scald poppyseed in boiling water and strain in cheese cloth.
• Grind poppyseeds in a blender until smooth.
• Add sugar,honey,eggyolks, vanilla extract, and cinnamon, blending constantly.
• Beat egg whites till stiff.
• Fold in poppyseed mixture.
• Sprinkle with flour and mix well.

NUT ROLL AND POPPY SEED ROLL

Steps:

• Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
• Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
• Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
• Mix all ingredients together.

POPPY-SEED FILLING

Steps:

• Combine sugar, flour, walnuts, cinnamon, nutmeg, and poppy seeds in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; chill until ready to use.

POPPY SEED SQUARES

Steps:

• Beat egg whites until stiff and set aside.
• Beat egg yolks and sugar.
• Add oil, milk and vanilla.
• Mix.
• Add dry ingredients.
• Mix.
• Fold in beaten egg whites.
• If adding the cherries or nuts they can be folded in now.
• Pour into greased and floured 9x13 cake pan.
• Bake at 325F 35-40 minutes ( until tester comes out clean).
• cool.
• Filling:.
• cream butter.
• Combine milk with custard powder and add to butter.
• Mix in icing sugar. ( add a bit more milk if you need to).
• Spread over cooled base.
• Let set in fridge for about 30 minutes then add glaze.
• Glaze:.
• Melt chocolate and butter ( I usually do this step in the microwave) and spread over filling.
• Refridgerate, then cut into squares.
• This Square can be frozen.
• Prep time is approximate.
• Enjoy.