Best 4 Sugar Free Poppy Seed Filling Recipes

SUGAR-FREE POPPY SEED FILLING

Steps:

• Soak poppy seeds in boiling water overnight. Drain, dry and grind in food chopper, using the finest blade.
• Add remaining ingredients and mix well.!
• Viola! you have filling!

GUILT-FREE POPPY SEED CAKE-LOW FAT, LOW SUGAR

Steps:

• Preheat oven to 350°F.
• Grease and flour or spray with non-stick spray12-cup bundt pan or 10 inch tube pan and set aside.
• Beat margarine and sugar substitute in a large bowl with electric mixer until light and fluffy.
• Add poppy seed filling and beat untill blended.
• Add vanilla and yogurt and beat just untill blended.
• Mix flour, baking soda and salt until blended; add to poppy seed mixture, gradually, beating well after each addition.
• In another bowl, beat egg whites with electric mixer until stiff peaks form.
• Fold egg whites into batter and spread in prepared pan.
• Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in the middle comes out clean.
• Cool; Remove from pan and completely cool. Serve immediately!

HUNGARIAN POPPY SEED FILLING

Steps:

• Grind the poppy seeds in a mill or coffee grinder.
• Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
• Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
• Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.