How To Make Lekvar Prune Butter Recipes

HUNGARIAN LEKVAR APRICOT OR PRUNE BUTTER

Steps:

• Gather the ingredients.
• Place the dried apricots or prunes in a saucepan and cover with water. Bring to a boil, reduce the heat, and continue to cook until the fruit is soft, adding more water as necessary.
• Remove from the heat and place the mixture in a food processor or blender ; purée the fruit until it has a smooth texture. (You can also use an immersion blender directly in the pot.) Return it to the saucepan and add the sugar; taste for desired sweetness, and add more sugar if necessary. Cook until the lekvar is thick.
• To can the fruit butter, place the hot lekvar in hot sterilized jars, leaving 1/4 inch of headspace. Cover with hot sterilized lids and rings.
• Process in a water bath for 10 minutes. Remove to the counter and allow to cool before storing in a cool, dry, dark place.
• Enjoy.

GREAT-GRANDMA'S PRUNE ROLL

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

Steps:

• Simmer all ingredients, except brown sugar, covered 25- 30 minutes until very soft and most of water is evaporated.
• Uncover last few minutes if necessary.
• Remove from heat and mash.
• Stir in brown sugar.
• You can keep Lekvar in the refrigerator for a long time.
• Put it in a canning jar.

PRUNE LEKVAR BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 10 inch Bundt pan with baking spray, can also use a 10 inch tube pan.
• Cream butter and sugar until smooth.
• Beat in eggs, one at a time, beating well.
• In a small bowl combine flour, baking powder, baking soda and salt.
• Stir flour mixture into butter mixture alternating with sour cream.
• Stir in lemon zest and juice.
• Reserve 1/2 cup of batter.
• Spread remaining batter in bunt pan.
• Combine the reserved batter with the lekvar.
• Drop tablespoonfuls of prune mixture on the surface of the batter.
• Then use a knife to swirl into batter.
• Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
• Allow the cake to sit in the pan for 5 minutes.
• Then turn the cake out onto a rack to cool.
• Before serving, shower the cake with a dusting of confectioners sugar.

PRUNE RUGELACH

Steps:

• Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.
• Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.
• To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
• Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.
• Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.