Poppy Seed Filling

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


poppy seeds (see Notes) ¾ cup 4 ounces 113 grams
milk cup (79 ml) 2.9 ounces 81 grams
granulated sugar ¼ cup 1.8 ounces 50 grams
honey 1 tablespoon plus 1 teaspoon (20 ml) 1 ounce 28 grams
lemon zest, finely grated 2 teaspoons, loosely packed . 4 grams
Apricot Lekvar Filling, or preserves (see Notes) 2 tablespoons (30 ml), divided 1.3 ounces 38 grams


In a poppy seed grinder, spice mill, or blender, grind the poppy seeds. They will fluff up to equal about 1 cup.

In a small saucepan, heat the milk. Add the poppy seeds, stirring for a few seconds until the milk is absorbed. Remove the pan from the heat and stir in the sugar, honey, lemon zest, and 1 tablespoon/15 ml/0.6 ounce/19 grams of the apricot lekvar until incorporated. Cool the filling to room temperature. Place the remaining apricot lekvar in a small bowl, cover tightly with plastic wrap, and reserve for glazing.


Replace the poppy seed filling with 1 cup/237 ml/8.2 ounces/232 grams of apricot or prune lekvar.