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Poppy Seed Pastry Filling

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There is a tradition of Dairy foods at Purim, because Esther is said to have been a vegetarian.
Most Poppy Seed fillings are Dairy, and rather romantically made with Milk and Honey, but I will give you an alternative ingredient choice, just in case you want to use this for a Strudel or Babka at some other time as well.
A Bonus Use. If you would like to make Poppy Seed Muffins, substitute 1 cup of the cooked Filling for Sugar in the basic Muffin recipe.
2 cups Poppy Seeds
3/4 cup dried Currants
1 1/2 cups Milk, Orange Juice, or Coconut Milk
1 cup Honey
1 tablespoon grated Lemon Zest
Place the Poppy Seeds in the bowl of a Food Processor, that has been fitted with a metal blade.
Pulse several times, until finely chopped, but do not grind them to a powder. The goal is to crush them. If you don't have a Processor, use a Mortar and Pestle.
Mix all the ingredients together in a heavy-bottomed saucepan. (Nonstick coated, if you have one)
Place over a medium-low heat, and cook, stirring constantly, until thickened.
Empty the filling into another container, and cool before using.
A Special Note.
Soak the pan and spoon as soon as you remove the cooked Filling. It is very sticky, and hard to clean, if allowed to harden.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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