Hungarian Beigli fillings

Ingredients

• Poppy seed

  Spices

  450g

• Butter

  Unsalted

  4 tbsp or 57g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Heavy whipping cream

  Fluid

  2 fl oz or 60g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Raisins

  Golden seedless

  110g

• Walnuts

  Nuts, english

  450g

• Sugar

  White, granulated sugar

  75g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

Directions

1. See "Hungarian Beigli" recipe for how to use these fillings
2. Poppy seed (1): Grind the poppy seeds into a flour (a grain mill works best; spice grinders don't grind fine enough).
3. Poppy seed (2): Melt the butter in a sauce pan over medium heat. Add milk and cream. Add sugar, stirring until dissolved. Add poppy seeds. Stir constantly for about 3-5 minutes as seeds cook and absorb the liquid. Remove from heat and cool.
4. Poppy seed (3): Place the raisins in a saucepan and add water until just covered. Simmer until the raisins have reconstituted, about 10 minutes. Drain and cool. Set aside for later use in main recipe.
5. Walnut (1): Grind the walnuts to a meal. Add sugar and mix. Add egg whites and mix thoroughly.
6. Divide each mix into six equal portions, making 12 total portions. Tape an 8"x10" template (eg, use your computer to print an 8x10 rectangle as your template) to your work surface.
7. For each portion (1): place wax paper over your template so you can see the template through the paper. Allow extra paper on all sides. Place a portion of filling in the middle and use the heel of your hand to flatten it. Place another wax-paper sheet over the filling, making a filling sandwich. Roll the filling until it matches the size of your template, has even thickness and no empty spots.
8. For each portion (2): Place the sandwich on a plate large enough to allow the sandwich to lie flat. Place subsequent sandwiches on top, creating a stack.
9. Store the stack in the refrigerator until ready to use, up to two days. On the day you make the horse shoes, remove the stack from the refrigerator and allow to return to room temperature prior to use.