Poppy Seed Cake & Pastry Filling by SOLO

Yummy poppyseed for baking. This is often hard to find in grocery stores. The poppyseed is great tasting for pastries and cakes. The cake recipe on the label is what I use. The cake always tastes good with a little whipped cream on top after sliced.

Why did you pick this product vs others?:I used this product for a long time. Excellent product.

I grew up in a large family on the South Side of Chicago. Christmas always meant visiting at least 7 or 8 different relatives and their families. Yes, really hectic, but really wonderful. Poppy seed cookies were always included in the selection of homemade cookies at each home. I always went straight to them.Solo was the brand you could find in the pantry or on the shelves of each family. No longer living in Chicago, I decided to make my family's poppy seed cookies and share them with friends. First, the Solo filling is exactly the same as it was! Second, almost to a one, my friends asked for the recipe.Need a recipe? Here is our family recipe. I even put it in a book I wrote. Enjoy, and have no hesitation when purchasing Solo's filling!POPPY SEED COOKIESMakes 18 to 248 ounces cream cheese, room temperature8 ounces butter (2 sticks), room temperature1 cup sugar1 teaspoon vanilla1 teaspoon lemon juice2-3/4 cups all-purpose flour1 can (12-1/2 oz.) poppy seed filling1/4 cup finely ground almondsBeat together cream cheese, butter, sugar, and lemon juice. Add the flour gradually until thoroughly blended. Divide the dough into quarters, wrap and chill until firm to the touch, not hard, at least 2 hours.Meanwhile, beat the poppy seed filling and almonds for 1 minute. Preheat oven to 350°F. Working on one quarter at a time, roll out dough between two sheets of waxed paper to no more than 1/8 inch thick.Cut out 3 inch circles using the top of a drinking glass or a cookie cutter. Place half the circles on a baking sheet. Put a rounded tablespoon of poppy seed filling on the center of each one. Cover each with the other half of the circles; press the edges together to seal. With shears or sharp knife, cut an "X" design in the top of each cookie. Chill and re-roll dough scraps until all dough is used. Bake 18 to 12 minutes until golden around the edges. Cool on wire rack.

Terrific fillings for Hamantaschen (and I imagine other pastries). Particularly poppy seed.

These cans were just what's needed to make tasty treats.

Tastes great!

My GERMAN mother-in-law would always use this product and she showed me how. Everyone loves to see me coming for events with a platter of these poppy seed AND almond paste rolls. Take your favorite crescent roll brand; roll out the raw dough, smear them with some of the poppy seeds (with added almond extract); add nuts of choice and bake according to package directions. Sprinkle with powdered sugar when cool and wait for the guests to fight for them! I always have Solo poppy and almond paste in my pantry!

The best baked goods filling! Great to put on a bread as as a spread! Fresh, tasty, amazing!