Lekvar Prune Filling Or Prune Butter Recipes

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HUNGARIAN LEKVAR APRICOT OR PRUNE BUTTER



Hungarian Lekvar Apricot or Prune Butter image

Hungarian prune or apricot lekvar is a fruit butter that is enjoyed on rolls as well as in pastries. This three-ingredient recipe is simple to make.

Provided by Barbara Rolek

Categories     Brunch     Breakfast     Dessert     Jam / Jelly

Time 1h5m

Number Of Ingredients 2

1 pound dried apricots or pitted dried prunes
1/2 to 1 cup white sugar (to taste)

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.

Nutrition Facts : Calories 117 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 28 g, Fat 0 g, ServingSize 1 pint (16 servings), UnsaturatedFat 0 g

LEKVAR PRUNE PLUM FILLING OR (APRICOT)



Lekvar Prune Plum Filling or (Apricot) image

Found this on-line requested by a fellow Zarrie needed for my Lekvar (LEHK-vahr) Kugel recipe #53841( I was able to find it canned. A thick, soft spread made of fruit (usually prunes or apricots) cooked with sugar. This Hungarian specialty is used to fill a variety of pastries and cookies. Lekvar can be purchased in cans or jars in most supermarkets.

Provided by Rita1652

Categories     Spreads

Time 45m

Yield 2 1/2 cups

Number Of Ingredients 5

1 1/2 cups pitted prunes, lightly packed
2/3 cup water
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/3 cup brown sugar

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.

GREAT-GRANDMA'S PRUNE ROLL



Great-Grandma's Prune Roll image

Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.-Marci Kulla, Brush Prairie, Washington

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup shortening
3 large egg yolks
3 tablespoons sugar
1 teaspoon salt
4 cups all-purpose flour
FILLING:
2 cups pitted dried plums (prunes)
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup butter
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons water

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.

Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

PRUNE FILLING (LEKVAR)



Prune Filling (Lekvar) image

Make and share this Prune Filling (Lekvar) recipe from Food.com.

Provided by Maxxr

Categories     Low Protein

Time 1h10m

Yield 48 serving(s)

Number Of Ingredients 7

3/4 cup water or 3/4 cup orange juice
1/3 cup fresh lemon juice
2 cups pitted prunes
1 cup dark raisin
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)

Steps:

  • Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
  • Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
  • Make sure the bottom does not stick and the mixture doesn't boil.
  • Remove pot from heat and allow contents to cool for 5 minutes.
  • Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
  • Add a bit more orange juice or water to thin the puree if necessary.
  • Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
  • Filling should be thick and moist.
  • Chill filling slightly before using.
  • Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
  • If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.

HOW TO MAKE LEKVAR (PRUNE BUTTER)



How to Make Lekvar (Prune Butter) image

Lekvar or prune butter is one of the classic fillings for making hamantaschen cookies for Purim. Enhanced with orange zest and chopped walnuts, you'll be amazed what a lovely addition prune butter is to your cookie and pastry recipes.

Provided by Beth Lee

Categories     Dessert

Time 15m

Number Of Ingredients 7

4 ounces pitted prunes (about 12)
1/2 cup water (or to cover)
Zest of 1/2 a medium orange
2 teaspoons freshly squeezed orange juice
1 tablespoon granulated sugar
2 - 3 teaspoons reserved prune water
1/4 cup chopped toasted walnuts (optional)

Steps:

  • In a small pot, add the prunes and water and bring to a boil over medium heat. Once the water boils, turn the heat down and simmer for 5 to 7 minutes to soften the prunes. Using a strainer or a slotted spoon, remove the prunes and place them in a mixing bowl or a mini food processor, reserving the prune water.
  • Place the prunes, orange zest and juice, sugar and 2 teaspoons of the reserved prune water in the bowl of a mini food processor. Pulse until mostly smooth - a few pieces of prune are ok. If using a hand blender or potato masher, put all ingredients in a bowl and proceed to blend. Taste for flavor and notice the texture. If it seems too thick to use easily, add the third teaspoon of the prune water.
  • If using nuts, place the mixture in a bowl and mix in nuts. Add about half and see how you like the texture. Use the rest if you want a nuttier result.

Nutrition Facts : ServingSize 12 g, Calories 43 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

PRUNE RUGELACH



Prune Rugelach image

Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 32

Number Of Ingredients 10

1 cup plus 3 tablespoons sugar (save 1/2 cup for prune filling)
1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
8 ounces cream cheese, room temperature
1/2 teaspoon coarse salt
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon ground cinnamon
1 1/2 cups fresh breadcrumbs from soft white bread (save 1/2 cup for prune filling)
1 large egg, beaten
1 cup prunes
1/2 cup brandy

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.

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