Best 3 Prune Filling Lekvar Recipes

**Prune Filling (Lekvar): A Sweet and Versatile Treat**

Lekvar, a traditional prune filling, holds a special place in many cuisines around the world. Made from slowly simmered prunes, this thick, rich, and flavorful spread offers a delightful balance of sweetness and tartness. Its versatility makes it a popular choice for various pastries, desserts, and even savory dishes. Whether you prefer a classic lekvar filling for your pastries, a decadent prune cake, or a unique savory sauce, this article provides a collection of delicious recipes to explore. From traditional Hungarian lekvar to creative modern twists, these recipes offer a taste of the diverse culinary possibilities that lekvar has to offer. So, embark on a culinary journey and discover the many ways to enjoy this timeless prune filling.

Check out the recipes below so you can choose the best recipe for yourself!

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

Lekvar Prune Plum Filling or (Apricot) image

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

Ingredients

1 1/2 cups pitted prunes, lightly packed
2/3 cup water
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/3 cup brown sugar

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.

LEKVAR (PRUNE FILLING OR PRUNE BUTTER)

Lekvar (Prune Filling or Prune Butter) image

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

Ingredients

2 c dried prunes
1 c water
1/4 c orange juice
1 Tbsp lemon juice
1/2 tsp salt
1 dash(es) clove
1 dash(es) cinnamon
1/3 c brown sugar

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.

PRUNE FILLING (LEKVAR)

Prune Filling (Lekvar) image

Make and share this Prune Filling (Lekvar) recipe from Food.com.

Provided by Maxxr

Categories Low Protein

Time 1h10m

Yield 48 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup water or 3/4 cup orange juice
1/3 cup fresh lemon juice
2 cups pitted prunes
1 cup dark raisin
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)

Steps:

Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
Make sure the bottom does not stick and the mixture doesn't boil.
Remove pot from heat and allow contents to cool for 5 minutes.
Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
Add a bit more orange juice or water to thin the puree if necessary.
Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
Filling should be thick and moist.
Chill filling slightly before using.
Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.

Tips:

- **Choose ripe and sweet prunes:** This will ensure that your lekvar has a rich and flavorful taste. - **Soak the prunes overnight or for at least 8 hours:** This will soften them and make them easier to cook. - **Use a heavy-bottomed pot:** This will help to evenly distribute the heat and prevent the lekvar from burning. - **Stir the lekvar frequently:** This will help to prevent it from sticking to the bottom of the pot and burning. - **Cook the lekvar until it has thickened and darkened:** This will take about 30-45 minutes. - **Taste the lekvar and adjust the sweetness as needed:** You can add more sugar or honey to taste. - **Store the lekvar in an airtight container in the refrigerator:** It will keep for up to 2 weeks.

Conclusion:

Prune lekvar is a delicious and versatile spread that can be used in a variety of ways. It is perfect for spreading on toast, pancakes, or waffles. It can also be used as a filling for pastries, pies, and cakes. Lekvar is also a good source of fiber and nutrients, making it a healthy addition to your diet. With its rich and sweet flavor, prune lekvar is sure to become a favorite in your home.