Poppy Seed Filling

Prep time:
Cook time:
Total time:
Makes enough to fill two batches of this Hamantaschen recipe.


  • ½ cup + 1 tablespoon (112 grams) granulated cane sugar
  • 1 tablespoons (30 ml) water
  • ¾ cup (112 grams) poppy seeds, ground
  • Zest and juice of wedge of ¼ lemon
  • Zest and juice of wedge of ¼ orange
  • ½ teaspoon vanilla extract
  • 2 teaspoons sherry (type?)
  • 1 egg
  • 2 tablespoons (28 grams) butter, cut into 4 pieces


  1. Combine the sugar and water in a small pot over medium-low heat. Cook until sugar begins to dissolve.
  2. Add the poppy seeds, and stir to mix well.
  3. Stir in the zest, juices, vanilla, and sherry. Stir well using a wooden spoon. Stir in the egg, and once well mixed, stir in the butter. Cook, stirring constantly, until the butter is completely melted, and the mixture becomes slightly thickened, about 2 minutes.
  4. Transfer the mixture to a bowl, and chill until cooled, and further thickened. At least 30 minutes. You can also prepare the filling a few days in advance, and keep in the fridge until ready to use.