LEKVAR (PRUNE FILLING OR PRUNE BUTTER)
This prune filling is a cooked, thick jam or spread (like apple butter) that can be used to fill cakes, cookies or used as a jam on toast or muffins. Growing up I ate delectable prune-filled pastries thanks to my Slovak grandma! Smelling this while it is slowly cooking on the stove reminds me of her. Keep this covered in the...
Provided by Sea Sun
Categories Spreads
Time 45m
Number Of Ingredients 8
Steps:
- 1. Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
- 2. Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
- 3. Remove lip from pan and add brown sugar. Cook, reducing liquid and stirring every few minutes. Be sure not to scorch. Mash with a wooden spoon until prunes are soft and broken up and mixture is thick until the consistency is like oatmeal (about 20 more minutes so be patient). It will thicken more when cooled.
HOW TO MAKE LEKVAR (PRUNE BUTTER)
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
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
HUNGARIAN LEKVAR APRICOT OR PRUNE BUTTER
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
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
PRUNE LEKVAR BUNDT CAKE
This is a very delicious prune butter(Lekvar) cake, that starts from scratch, I know, I am making a cake from scratch, a true miracle. I do use the lemon juice in the cake but not the lemon zest, I think it is too bitter.
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 10 inch Bundt pan with baking spray, can also use a 10 inch tube pan.
- Cream butter and sugar until smooth.
- Beat in eggs, one at a time, beating well.
- In a small bowl combine flour, baking powder, baking soda and salt.
- Stir flour mixture into butter mixture alternating with sour cream.
- Stir in lemon zest and juice.
- Reserve 1/2 cup of batter.
- Spread remaining batter in bunt pan.
- Combine the reserved batter with the lekvar.
- Drop tablespoonfuls of prune mixture on the surface of the batter.
- Then use a knife to swirl into batter.
- Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to sit in the pan for 5 minutes.
- Then turn the cake out onto a rack to cool.
- Before serving, shower the cake with a dusting of confectioners sugar.
Nutrition Facts : Calories 4211.4, Fat 246.8, SaturatedFat 148.2, Cholesterol 1165.2, Sodium 6335.4, Carbohydrate 451.8, Fiber 8.6, Sugar 210.4, Protein 58
HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR
This is a very flaky cookie that has been in my family years. My grandmother passed it down to all. I've seen it called many other names but in my house we've nicknamed it: Mom's Hurry Up Cream Cheese Cookies, because if your kitchen is too warm they do become a bit difficult to handle. So if you plan on having a day of baking.... do these first! You're gonna love them. NOTE: Very easy to make total time includes refrigeration of 1 hr if your kitchen is warm from holiday baking.
Provided by veraj9170
Categories Dessert
Time 1h20m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Cream together the cream cheese and butter.
- To this, add the flour - in small portions by hand.
- When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
- Refrigerate for about 1 hour.
- Roll out to about 1/4 inch thick on a floured surface.
- Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
- Bring together opposite corners and pinch and fold over.
- Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
- While still warm, role in powdered sugar and let cool.
- Once cooled, repeat the powdered sugar coating once more.
- You can use any flavor lekvar or even an almond paste.
- It just has to be really thick so it doesn't run while baking.
Nutrition Facts : Calories 170.5, Fat 14.3, SaturatedFat 8.5, Cholesterol 41.2, Sodium 128.5, Carbohydrate 8.7, Fiber 0.3, Sugar 0.6, Protein 2.3
LEKVAR PRUNE PLUM FILLING OR (APRICOT)
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
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.
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