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
of 1 lemon or small orange, grated
lemon or orange juice
In This Recipe
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.