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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 12 |
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I made this up to use in Hamentashen. This made up enough to fill 30 cookies. I love it and could eat it with a spoon! Update: I have now used this in Hungarian Poppy Seed Cookies and found that the raisins made it hard to slice the roll into cookies. Next time I make those cookies, I will simply cut the raisins in half before making the filling. That should help the cutting process. Ingredients:
1/3 cup poppy seed, ground (see note) |
2 tablespoons lemon juice or 2 tablespoons orange juice |
1/2 cup water |
1/4 cup sugar |
2 tablespoons margarine |
1/4 cup raisins |
Directions:
1. In a small pot, add all the ingredients.
2. Bring to a boil over high heat. Turn down to low but still maintain a simmer.
3. Simmer for 10 minutes stirring occasionally.
4. Take off heat and allow to cool.
5. I store mine in a glass jar in the fridge. I have had mine last a week with good results.
6. *Note:* I grind my poppy seeds up in my mortar and pestle a bit at a time. I didn't get them down to a fine powder or anything. I just broke them up a bunch.
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