I did not mean to suggest you should have done the extra step of making custard filling; I was trying to see whether I had the right sense of what you were looking for and couldn't find at Cardullos. (Which, love that store if I'm browsing, but not if I'm looking for something. They are completely unpredictable, at least by me.)
My main experience with poppy seed filling is more from Chinese baking, along the following lines:
1 cup poppy seeds 1 cup water 1/4 cup sugar zest of 1/2 lemon 1 teaspoon cornstarch or flour
Bring the water to the boil and add the poppy seeds. Simmer covered for 20 minutes. Let the seeds stand about 15 minutes, drain them well (pour off any excess water and press them with the back of a spoon…or pour the while thing through a very fine med strainer or cheese cloth). Stir in the sugar, lemon zest and cornstarch (or flour).
Which maybe you could find off the shelf at a Chinese grocer?
I find it inordinately upsetting that if I go to a regular grocery I find 50 variations on strawberry jam rather than 50 different jams.
no subject
My main experience with poppy seed filling is more from Chinese baking, along the following lines:
1 cup poppy seeds
1 cup water
1/4 cup sugar
zest of 1/2 lemon
1 teaspoon cornstarch or flour
Bring the water to the boil and add the poppy seeds. Simmer covered for 20 minutes. Let the seeds stand about 15 minutes, drain them well (pour off any excess water and press them with the back of a spoon…or pour the while thing through a very fine med strainer or cheese cloth). Stir in the sugar, lemon zest and cornstarch (or flour).
Which maybe you could find off the shelf at a Chinese grocer?
I find it inordinately upsetting that if I go to a regular grocery I find 50 variations on strawberry jam rather than 50 different jams.