Prune (or Lekvar) Filling for Hamantaschen 3.000

Deb Lindsey for The Washington Post

Feb 18, 1996

Store-bought filling works fine, but this homemade version is much more flavorful and is appealingly tart-sweet. Even people who disdain prunes seem to like it. The recipe can be doubled.


Servings:
3 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 cups

Ingredients
  • 3/4 cup freshly squeezed orange juice or water
  • 1/3 cup freshly squeezed lemon juice
  • 1 pound pitted prunes
  • 1 cup dark raisins
  • 1/3 cup sugar, plus more as needed
  • 1/4 teaspoon cinnamon
  • 1/2 cup finely chopped walnuts (optional)

Related Recipes

Directions

Place the orange juice or water, lemon juice, prunes, raisins and sugar in a small saucepan. Cook over low heat, tossing and stirring the mixture to soften and plump the prunes and raisins, for about 8 to 10 minutes. Be sure it doesn't stick to the bottom of the pan; lower the heat if the mixture starts to boil. Remove the pan from the heat and, with a slotted spoon, transfer the fruit to the bowl of a food processor. Reserve the cooking liquid. Let the fruit cool for about 5 minutes.

Add the cinnamon and walnuts (if using). Process well to achieve a thick pastelike puree, adding the cooking liquid a bit at a time as needed if the mixture is too thick; too much liquid will make the filling runny. Taste the filling and add sugar (a tablespoon at a time) if required. The filling should be thick and moist.

Chill slightly before using. The chilled mixture can be used immediately, or it can be transferred to an airtight container and refrigerated for up to two weeks or frozen for up to six months.

Rate it

Recipe Source

From cookbook author Marcy Goldman

Tested by The Washington Post.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.