Poppy seed filling

Description

There should be plenty of poppy filling in the pies so that it's well noticeable and the balance between dough and filling is maintained. To make the filling tender, the poppy seeds must be ground through a meat grinder or with a coffee grinder; this way the grains won't crumble apart but will hold together in a uniform mass. Condensed milk adds a pleasant creamy flavor and also helps create a smooth, homogeneous texture of the poppy filling. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Place the poppy seeds in a bowl and thoroughly rinse them in several changes of water, then carefully drain the water while holding back the seeds.

2. 2

   Step 2

   Place the poppy seeds in a saucepan, add 3 cups of water, bring to a boil, then immediately turn off the heat. Cover with a lid and let stand for half an hour.

3. 3

   Step 3

   Return the saucepan to the heat and warm the mixture thoroughly again, but do not bring to a boil. Then remove from heat, cover with a lid, and let stand for 30 minutes.

4. 4

   Step 4

   Line a colander with cheesecloth (2-3 layers) and pour the poppy seeds with liquid into it. Let it drain slightly, then pass the poppy seeds through a meat grinder (preferably 2-3 times). Drain off the resulting liquid.

5. 5

   Step 5

   Transfer the poppy seeds to a bowl, pour in the condensed milk, mix well, and use for baking.