Poppy Seed Filling

by Sandra
(Neosho, Missouri )

I used fresh whole poppy seeds, and followed the recipe except I only used 1 cup of seeds and no rum.

I also changed the lemon juice to 3 Tbsp. Poppy seeds tend to have a residual bitter flavor after being cooked. Increasing the lemon juice neutralizes this.

I boiled the mixture for about 15 min. Then in a small glass added 2 heaping soup spoons of cornstarch and enough COLD water to liquefy it. I slowly drizzled this into the boiling poppy seed mixture till it thickened and turned off heat.

It is now a sour cream consistency and can be spread.
Overall, pleased with filling with the modifications. Will use again

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