from here

Amazing. Yum yum yum yum yum.

• 2 C poppy seeds
• 1 C soy milk
• 3/4 C honey (okay, so I'm a bad vegan. Fuck the bees.)
• 1 t grated lemon zest
• 1/2 C currants

Have the poppy seeds ground or put through your food chopper. Combine with the soy milk and honey. Cook over low heat, stirring frequently, until thick. Stir in the lemon zest and currants. Cool and fill the dough.

See also:

• hamantaschen
• port-peach filling

from The Art of Jewish Cooking by Jennie Grossinger, Bantam Books, Inc.