If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: There are any number of fillings for hamantaschen, but my favorite is still lekvar (prune) filling, which is what I grew up with. I've experimented with any number of other fillings --apricot or peach or strawberry jam are good, but not as good, I think as lekvar -- even with jam I've made myself. I could go from the good (above-mentioned jams) to the bad (an unfortunate recipe for chocolate-poppy filling) to the ugly (peanut butter and jelly) in describing my hamantaschen filling peregrinations. Lekvar may be the old-fashioned classic, but I, who am heading toward a similar status, like it best. - louisez
Makes enough for a batch of cookies
- rind of 1 lemon or small orange, grated
- 1 tablespoon lemon or orange juice
- 1/2 pound prunes
- 2 tablespoons sugar
- Place prunes in a saucepan, cover with water, and soak overnight (refrigerated).
- Cook prunes in the soaking water, simmering till soft. Drain prunes well.
- Place prunes in bowl of food processor, along with rind, juice, and sugar. Using metal blade, pulse till smooth. When cool, use to fill hamantaschen.
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls