Hamantaschen Fillings – Prune or Lekvar
Store bought filling works fine but this homemade version is much more flavorful and appealing tart/sweet. Even people who disdain prunes seem to like this filling. If you like,m you can use a proportion of dates and figs, to vary the filling flavor.
3/4 cup water or orange juice
1/3 cup lemon juice
2 cups pitted prunes
1 cup dark raisins
1/3 cup sugar
1/4 teaspoon cinnamon
1/2 cup walnuts (optional)
Mixed, dried fruit – Any combination of dried fruits – try to substitute 1/2 cup dates, 1/2 cup raisins, 1/2 cup dried pears or peaches, 1/2 cup dried cherries, and 1/2 cup figs.
In a small saucepan over low heat, place the water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon. Toss and stir fruit over heat to soften prunes and plump raisins about eight to ten minutes. Make sure bottom doesn’t stick, lowering heat if mixture starts to boil. Remove from heat and place mixture in a food processor bowl. Let cool 5 minutes.
Add cinnamon and walnuts (if using). Process well, to form a thick paste-like puree, adding water or orange juice, a bit at a time, to thin, as needed. Taste filling and add extra sugar (a tablespoon at a time) at this point if required. Filling should be thick and moist. Too much liquid in the mixture will make for a wet, almost liquefied filling.
Chill slightly before using. Refrigerate (up to two weeks) or freeze (up to six months). If chilled filling seems too stiff to spread and fill pastries with, loosen with a bit of warm water or juice.
Makes approximately three cups filling.
Recipe can be doubled.