Bo Friberg

Poppy Seed Filling

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 5 ounces (140 g) poppy seeds
  • ½ cup (120

Method

  1. Place the poppy seeds in a saucepan and add the milk and honey. Cook over low heat, stirring occasionally, until enough moisture has evaporated to thicken the mixture. Stir in the raisins and the lemon zest.
  2. Remove from the heat and mix into the almond paste. Chill before using.