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Poppy Seed Filling for Hamantashen




Source of Recipe


Originally from The Art of Jewish Cooking, modified by BL Olson


List of Ingredients




- 2 cups poppy seeds
- 1 cup CF milk sub - I used both coconut milk and a potato based milk
- 3/4 cup honey
- 1 teaspoon grated lemon rind
- 1/2 cup seedless raisins

Recipe



Divide the poppy seeds into portions to suit and grind or put through your food chopper.

Combine with the milk and honey. Cook over low heat, stirring frequently, until thick (may take some time so be patient as this is a reduction).

Stir in the lemon rind and raisins. Cool and fill prepared dough.