PEPPY Poppyseed Filling!!!

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Homemade poppyseed seed filling is SO good! It's like a pastry cream. When you bite into the hamantashen it bursts with flavor!

Poppy Seed Filling
8 oz whole unground poppy seeds (1 1/2 cups)
1/4 cup palm shortening
1 cup coconut milk
3/4 cup sugar
1/4 cup honey
1/4 tsp salt
2 large eggs, beaten

1. Grind the poppy seeds in a coffee grinder in batches for about 15-20 seconds per batch, until they are ground soft and powdery.
2. Melt the butter in a saucepan over medium heat. Whisk in the milk, sugar, honey and salt (read the salt note in the notes section of this recipe before adding). Bring to a simmer, stirring occasionally, till the sugar dissolves and the honey melts.
3. Pour about 1 cup of the hot liquid into a cup. Immediately but gradually being drizzling the hot liquid into the beaten eggs. Whisk briskly and constantly till all of the hot liquid is integrated into the eggs. Do not pour too quickly, or you'll scramble your eggs. It should take about a minute to drizzle all of the liquid.
4. Slowly pour the heated, tempered egg mixture back into the hot liquid in the saucepan, whisking constantly.
5. Continue to whisk and cook for 3-5 more minutes over medium heat till the mixture thickens and turns light yellow. It is ready when it thickly coats the back of a spoon.
6. Remove the saucepan from heat. Whisk the ground poppy seeds into the buttery liquid and stir well to blend all ingredients.
7.Allow filling to cool to room temperature before using. Store in a tightly covered container in the refrigerator for 4-5 days.

Source: Adapted from Tori Avey

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Article: https://www.startribune.com/st-paul-s...