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Lemon Poppy Seed Sandwich Cookies
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5 from 1 vote

Poppy Seed Filling

Poppy seed filling is sweet and smooth - like a jam made with poppy seeds. Use it in sandwich cookies, poppy seed hamantashen, kolache, and more!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American, Jewish
Servings: 24
Calories: 75kcal
Author: Stefani


  • 1 cup whole milk
  • 1 1/2 cups poppy seeds
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract


  • In a medium-sized pot on low heat, bring milk to a simmer and add poppy seeds, sugar, and honey.
  • Simmer for 15 minutes, stirring frequently until the poppy seeds absorb the milk and you have a thick paste.
  • Remove from heat and stir in butter and vanilla.
  • Place the whole mixture in the blender and blend until smooth.
  • Refrigerate for about 20 minutes to let the filling firm up.


If you are able to find ground poppy seeds or have a poppy seed grinder and can grind your own, feel free to substitute them for the whole poppy seeds. You will need 5 1/4 ounces, or 150 grams. You can probably also skip the blender step at the end if the resulting paste is smooth enough.
Poppy seeds go rancid really quickly - they have a very high oil content. If you have any extra poppy seeds from this project, be sure to store them in the freezer.


Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 6mg | Potassium: 60mg | Fiber: 1g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg