Poppy seed Filling

Method

Grind cup poppy seeds in an electric coffee grinder. Pour into a small saucepan and add 3 tablespoons milk, 1 tablespoon black currant preserves, 1 teaspoons sugar, and teaspoon Dutch-processed cocoa powder. Bring to a boil over low heat, stirring often, and cook until thickened, about 1 minute. Cool completely.

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