Lekvar (Classic Prune Filling for Hamantaschen)

February 22, 2013
0 Ratings
  • Makes enough for a batch of cookies
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

What You'll Need
  • rind of 1 lemon or small orange, grated
  • 1 tablespoon lemon or orange juice
  • 1/2 pound prunes
  • 2 tablespoons sugar
  1. Place prunes in a saucepan, cover with water, and soak overnight (refrigerated).
  2. Cook prunes in the soaking water, simmering till soft. Drain prunes well.
  3. 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.

See what other Food52ers are saying.

  • louisez
  • Kitchenchoir5

2 Reviews

Kitchenchoir5 February 23, 2021
I am so grateful to find this little recipe and story! I, too, have tried other fillings and made a disastrous poppyseed one. (although the canned poppyseed that I can only find in a store that i am not near now...Calmart in SF....is quite similar to grandma's.). This year I am returning to MY favorite but was happy to actually see a recipe for it! (I just cusinart the stewed up prunes....). Thanks to LouiseZ from SaraA
louisez February 24, 2021
Thanks, Sarah! You made my day (not an easy thing to do these days). ☺