Category: Fillings and Toppings

Part 1 of this extra long article addressed Poppy Seed Drop Cookies and Roll-Outs. This article covers our work on a Heritage Poppy Seed Filling worthy of the name, and a number of other heritage treats that don’t quite make it as “cookies.”

As always, skip to the bottom if you only want the recipe. Or to the middle if you want a couple of great cookie recipes to use as a vehicle.

POPPY SEED FILLING

NOTE FROM KATE: We took a while ironing the kinks out of this one because I have some serious opinions about poppy seed. It’s fabulous! In fact, I started eating poppy young. My paternal grandparents had a summer farm house well outside of Prague. The crops grown around it varied every year, depending on what the state farm’s agronomer decided to grow. One year we had peas (which the kids plundered, using the dry peas in spit guns to devastating effect.) The field next to it grew poppies. The frothy sea of white blossoms faded into blue-green marbles, which soon turned into poppy heads. We kids liked to pick them. We would take our poppy heads into the hay loft, pull out our pocket knives, dig out the white seeds in their slightly bitter white sap, and eat it.

When our grandparents found out, they just shook their heads. Grandma Stoy said, “Don’t eat that. It will make you sleepy, and if you eat too much you’ll grow stupid.”

“That’s how opium is made,” Grandpa Stoy said. “And morphine, for surgeries.” We got a whole lecture on the pharmacological importance of poppies. We were also warned not to make opium (addictive, illegal) while Grandma let it slip that she had seen it used to pacify teething babies. “They used to simmer green poppy heads in milk,” she said. “Then they’d wrap soft bread in a linen handkerchief, tie it off, and soak it in the poppy milk. The baby would suck on it, and go to sleep.”

And here you thought I wouldn’t share any heritage information. This is first-hand research!

The drop cookies came together quickly even though I (we’re back to Scott) had to start with some creative baking. This Poppy Seed Filling? Not so much.

You’d think otherwise, because it is incredibly popular and used in inumerable ways. This is the stuff that goes inside Poppy Seed Hamantaschen, Poppy Seed Kolache, Hungarian Poppy Seed Rolls, the swirls inside of Poppy Seed Cakes and Poppy Seed Breads… and on, and on, and on. There should be recipes out there by the dozen. And there are. But in the end it took both experience, failure, and some understanding of the basic chemistry before we could get it capital-R Right.

• Problem #1: Poppy Seeds have a bitter edge that’s part of their appeal. But old poppy seeds get bitter in an unpleasant way, and the bitter edge becomes a stabbing blade if you go from “ground” to “pulverized.” I now believe this happens because the seeds, like many other seeds and nuts, are full of oil. Let the oil age, and it goes rancid; i.e., becomes unpleasant. Pulverize the seeds too far in a blender, and the increased surface area of the particles gives the oil a greater opportunity to oxidize, turning harsh in the same way you see with extra virgin olive oil.

Solution 1a: Buy your poppy seeds fresh, and store them in the freezer until you’re ready to use them. This goes double for ground poppy seeds, where the oils are no longer protected by the hulls. [NOTE FROM KATE: A week at room temperature is enough to render ground poppy seeds “less than fresh.” Double that and they will turn bitter. Grandma Kandler always ground them fresh right before use. If you buy them ground to order, as we do, I suggest you make your filling right away, label it, and freeze it.]

Solution 1b: Keep the blender problem in mind, and don’t blithely turn it on for a minute or two. There is “not enough,” but there is also “too much.” The baker’s job is to find the perfect compromise. Mixing whole and ground can also help. [See below].

Solution 1c: If poppy seed flavor lies in the oils, then one should be able to extract those oils into either dairy products or alcohol. And you can! Include some cooking/soaking-in-milk time as part of the recipe. This will even out the flavor, prevent it from going rancid anywhere near as fast, and will also hydrate the whole seeds [see below].

• Problem #2: Many sources argue that whole poppy seeds provide some desirable pop in a filling. On the other hand, they can get annoying very fast when you end up with a mouthful of grit; and they get extra gritty when a little dried out. Turning it around, ground poppy seeds release more flavor and also smooth things out, but can make the filling a little too dense, shorten its shelf life, and remove all the pop instead of just some. [NOTE FROM KATE: YMMV on cooking them whole, and I have been as open-minded about it as I could be. Yes, they do soften over time, but even the 50/50 ground:whole compromise left me irritated about the whole seeds’ texture. Let your preference be your guide.]

Solution 2a: Start from a mix of ground and whole. Fact is, blenders are not the best tool for grinding poppy seeds. There are actual mills you can buy for just that specialized purpose.

We buy our poppy seeds in bulk from our inestimably awesome local coffee roaster. They have just such a tool, and will grind on site as requested. Thus it takes us exactly zero effort to order two half bags instead of one big one, with the first half ground and the second half whole. Highly recommended.

Solution 2b: In theory, poppy seeds swell as you cook them in a liquid, and eventually will swell enough to burst. Think of rice, or some other grain like quinoa. They do just the same. Cooking a little longer will make them swell that much more. The technical challenge here is not allowing the mixture go above the barest of a simmer for more than a few minutes. Boiling will turn them bitter for sure. And with a mixture as viscous as a poppy seed filling, reaching a boil is almost a foregone conclusion. You could put the whole mix into a sous vide for a few hours, and that might work quite well, but we haven’t tried it.

Solution 2c: If you go through the whole process and the filling still feels gritty, swirl a pat or two of softened butter into the warm filling. It’s just like finishing a sauce. The butter adds mouthfeel way out of proportion to the amount you use.

• Problem #3: Poppy seeds alone are… meh. They come into their own when mixed with some kind of fruit. This is why you almost always see lemon-poppy goods rather than poppy playing a solo tune.

Solution 3a: Include some concentrated fruit flavor (a/k/a honey, jam, preserves, and the like) as one of the sweeteners. This isn’t some secret trick! At least 90% of the recipes out there will include both honey and some kind of jam. The most common ones are povidla (prune butter/filling) and its apricot equivalent lekvar. [N.B. The names are from different languages, and actually mean the same thing: cooked, jam-like fruit filling used in baked goods. Thus the Czechs have both prune povidla and apricot povidla, just as the Hungarians have both apricot and prune lekvar. I use the one name for a prune version and the other for apricot for the sake of reader clarity despite the fact that I know it is linguistically misleading.] But any good fruit preserve will do if that’s the flavor you want to pair! Strawberry, blueberry, raspberry, grape… they’ll all work well and give you a customized “other” to claim as your own.

[NOTE FROM KATE: If you don’t have a jar of prune butter handy, soak two or three prunes with your liquid of choice. The flavor will spread and even out when you the blend the two into filling.]

Solution 3b: I know, I know. ‘But fruit preserves usually include undesirable seeds and/or lumpy bits of pulp! What do I do about those?’ Simple enough. Heat the “jam” until it’s thin, and then push it through a sieve by pressing down hard with a rubber spatula or spoon. The seeds and irredeemable pulp will be left behind, while the rest will get broken down to the point where it no longer matters.

Solution 3c: And yes, mixing sweeteners even more will only increase the complexity. Our recipe uses plain sugar (to ensure the poppy seeds stay front and center), honey (to round everything out), and also choice-of-jam to transform it from ordinary into special.

Solution 3d: Poppy seeds adore fruits of all kinds, but their One True Love is lemon. Don’t fight it. We add some zest into our filling just because it’s part of what everyone thinks of as “poppy seed flavor.” Vanilla also works but we consider that to be more of an optional extra touch.

Final problem: How do you use this wonderful filling now that it’s made and waiting?

THE LAST AND FINAL NOTE FROM KATE: My feelings run strong about this one! I view whole poppy seeds in my filling much like Scott’s opinion on coconut (remember how he called it “Demon Hair” in our Heritage Cookies Alfajores recipe?) Poppy seed filling should be smooth enough not to feel gritty, and should never leave dark seeds between your teeth. If you’re baking for me, use only ground seeds OR blend it after cooking. Remember that, as a rule of thumb, every 10 degrees Centigrade will double the rate of a chemical reaction. Oxidation of the popp yseed oil is just another chemical reaction. Thus, the bitterness will be directly proportional to the combination of time and temperature in the presence of oxygen. (Since the size of our kitchen excludes the installation of a temperature-controlled, nitrogen-atmosphere reaction kettle, we need to plod on like it was 1899.) ANYHOW, you can use fresh-ground poppy seed and gently simmer it, and freeze it. OR, you can pre-soak whole poppy seeds overnight in warm water, strain, gently simmer them, and then blend it till smooth; but only once it has cooled some. (Remember: every degree you shave off helps to slow down the oxidative process.)

And don’t forget the balance flavors? Yes about lemon zest and juice. And yes about some jam. But dry spices have a place too. Clove is lovely in moderation and, not coincidentally, rounds out the flavor in a way that keeps the bitter notes under control.

MY FAVORITE QUICK USE: Eat 3 spoonfuls in the morning while waiting for your coffee to brew. [Note From Scott: I support this. See above for Grandma’s wisdom about teething babies. It works just as well for other dispositions. And now I will run…]

FILLED POPPY SEED COOKIES

Start with a classic filled cookie from any nation starting with Turkey, Greece, and the Balkan states in the south, on up through Germany, Poland, and Scandinavia in the north. Poppy Seed Filling gets used every bit as often as fruit fillings, nut fillings, and sweet cheese fillings. Here are two examples from our original Heritage Cookies of the Old and new World collection.

That’s just two examples. Poppy Seed Filling has as much versatility as anything else in the repertoire.

OTHER POPPY SEED DESSERTS

But that isn’t the end of the story. Poppy-centric desserts abound, and several deserve some special mention. No, they aren’t “cookies,” nor even Not-Quite-A-Cookies. So why talk about them at all? Because the treats I’m about to describe are immensely popular, carry great cultural significance, and often fill the same role as a cookie on many a holiday table. No actual recipes, because that would be a step too far, but honorable and honored mention? Absolutely.

Hungarian Poppy Seed Rolls. These look a bit like jelly rolls or roulades, but those are made by rolling up filling inside a yellow cake or meringue layer. Poppy- and Nut Rolls start with a soft, well sweetened, yeast bread dough. After that it’s just the same. Roll the dough out into a rectangle, let it rise, then spread it all over with a thick layer of Poppy Seed (or Sweet Walnut) Filling, leaving only enough room on the sides to account for the filling that’s bound to squish out. Roll the dough up around the filling very, very gently to make a giant roll, and then bake. When it’s done, cut into slices for both easy eating and to display the spiral pattern on the inside.

Lithuanian Poppy-Bread Holiday Nuggets (“Kūčiukai”). There are websites out there that characterize Kūčiukai and its derivatives, as a “cookie”. It isn’t. Kūčiukai are a straightforward, moderately sweet yeast bread stuffed to the gills with whole and/or ground poppy seeds. Roll the dough out into a thin sausages maybe ½” (1-1½ cm) thick; cut them into ¾” (2 cm) pieces; bake until fully done and even a little crispy; and then serve them in a big bowl for the Christmas feast.

Ancient baltic tradition uses Kūčiukai in several ways, ranging from something like cereal floated in a bowl of sweet poppy seed milk, to croutons in a bowl of thickened fruit soup (the most common name is “Kissel”). And, of course, as the object of snitch-and-snack raids by both the young and the young at heart.

That’s why some people call this a “cookie” to begin with? Consider this:

• Kūčiukai served in sweet poppy milk or Kissel serve as sweet endings to the feast… just like cookies in the more western nations.
• Kūčiukai are bait for tiny hands… just like western “cookies.”
• And Kūčiukai are all but mandatory for the holiday gathering… again, just like the things we’d all describe as “proper” cookies.
• Plus there is no other category in which you could put Kūčiukai from the pure translation point of view, because other cultures have no equivalent.

So Kūčiukai may not be a “cookie” for our purposes, but they 100% deserve to be mentioned in the same breath.

Poppy Seed Cakes, like the Czech “Makovec”. This is an extremely popular dessert often served on a cookie tray during the holidays, but it’s actually a moderately dense cake cut into 3-bite pieces. Recipes vary from a Yellow Cake base, to a White Cake base, oftentimes a Pound Cake base, and sometimes even an Angel Cake base; but cake it is. Fill that batter with an absurd amount of poppy seeds (whole and/or ground), and you’re pretty much done except for gilding-the-lily touches like a sharp lemon icing.

CONCLUSION

There are two types of people in the world: those who adore poppy seeds, and those who barely give them a second thought. That’s a pretty good average. People all over the world make cookies out of them too. But if you are a true devotee, the filling is where it’s at. This is the recipe that hooks ’em in and keeps ’em coming back.

Enjoy!