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Poppy Seed Filling (Mohn Paste)

This poppy seed filling takes less than 30 minutes to prepare. It’s a sweet and nutty addition to all kinds of cookies and pastries!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: desserts
Cuisine: Israeli, Jewish
Servings: 1.5 cups
Author: Kevin



  • Blitz poppy seeds in food processor or coffee grinder to finer consistency.
  • Add ground poppy seeds, honey, milk, sugar, lemon juice and salt to medium saucepan.
  • Bring to a boil over medium high heat, reduce heat to low, and simmer until thickened, about 15 minutes. Remove from heat, and stir through the vanilla. Set aside to cool.
  • Use for filling of hamantashen, rugelach, babka or other pastries.


Calories: 780kcal | Carbohydrates: 125g | Protein: 15g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 445mg | Potassium: 658mg | Fiber: 13g | Sugar: 107g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 1058mg | Iron: 7mg