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.