Poppy Seed Filling Cockaigne

Name: Poppy Seed Filling Cockaigne
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: World
Ingredients: ½ cup poppy seeds; ¼ cup milk; ⅓ cup packed brown sugar; 2 tablespoons butter; 2 large egg yolks; 1 ⅓ cup almond paste, store-bought or homemade, or ½ cup almond meal or flour; (3 tablespoons chopped candied citron); (2 teaspoons lemon juice or 1 teaspoon vanilla)

Cuisine:World

Course:Other

15m prep 10m cook 25m ready

A rich, sweet poppy seed filling made with milk, brown sugar, butter, egg yolks, and almond paste. Perfect for filling pastries or cakes.

1 ½ cups blanched whole almonds
¾ cup powdered sugar
½ cup granulated white sugar
¼ cup light corn syrup
½ teaspoon almond extract
Powdered sugar
Corn syrup (or liquid flavoring such as rose water, orange flower water, or liqueur)

Sub-recipe steps

Combine in a food processor: 1 ½ cups blanched whole almonds; ¾ cup powdered sugar; ½ cup granulated white sugar
Process until the nuts are very finely ground. Add: ¼ cup light corn syrup; ½ teaspoon almond extract
Process until the mixture is thoroughly blended and moist enough to hold together when pressed in your hand. If it seems a bit dry, add a teaspoon or so of water and process to combine.
Remove the paste from the processor and knead several times, just to bring the paste together, on a surface dusted with: Powdered sugar
The paste is now ready for use. Or store at room temperature, wrapped tightly in plastic, for 1 week; for long-term storage, refrigerate for up to 4 weeks, or freeze for up to 3 months. Bring to room temperature before using. If the paste seems very hard, knead in by hand, or beat in with a stand mixer fitted with the paddle attachment: Corn syrup (or liquid flavoring such as rose water, orange flower water, or liqueur)