Poppyseed Hamentash Filling (Mohn)

Modified from a recipe found online

• 1/2 lb poppy seeds
• 1 C milk
• 1/4 C butter (4 T, half a quarter-pound stick)
• 3/4 C white sugar
• 1/8 t salt
• 2 eggs, beaten
• grated zest of 1/2 lemon

Grind poppy seeds in a coffee grinder

Combine milk, butter, and sugar in a saucepan. Cook on low heat until the sugar dissolves.

Gradually pour about half the mixture into the beaten eggs, whisking constantly.

Pour back into the saucepan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon.

Add lemon zest and ground poppyseeds, mix well. Cook until mixture is thick enough to not run out of hamentaschen. Cool before filling pastries.