1-Gathering and Preparing Ingredients: First, gather all ingredients and measure them precisely for the best outcome. Grind the 8 ounces of whole poppy seeds using a spice grinder to achieve a fine texture that blends well.

2-Cooking the Mixture: In a saucepan, melt the 1/4 cup unsalted butter over medium heat. Whisk in the 1 cup milk, 3/4 cup sugar, 1/4 cup honey, and 1/4 teaspoon salt, simmering until the sugar dissolves completely.

3-Tempering and Thickening: Temper the 2 beaten large eggs by slowly adding a portion of the hot liquid to them, stirring constantly to avoid scrambling. Return this mixture to the saucepan and cook while whisking for 3-5 minutes until it thickens and turns light yellow, coating the back of a spoon.

4-Final Steps: Whisk in the ground poppy seeds until fully incorporated. Allow the filling to cool to room temperature before using, and refrigerate it for up to 4-5 days for later use. This guide makes poppy seed filling for pastries simple and adaptable to various recipes.