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?)
2 tablespoons (28 grams) butter, cut into 4 pieces
Combine the sugar and water in a small pot over medium-low heat. Cook until sugar begins to dissolve.
Add the poppy seeds, and stir to mix well.
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.
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.
Recipe by In Jennie's Kitchen at https://www.injennieskitchen.com/2018/02/poppy-seed-filling/