Lekvar Plum Butter – Prune Filling for Hamantaschen

Lekvar – aka Plum Butter- is one of my favorite Hamantaschen fillings. Prunes may not seem like the most romantic ingredient, but they are magical in the center of a freshly baked hamantaschen. This filling is slowly cooked with orange juice and zest– it will make your kitchen smell amazing as it simmers. Brown sugar is mixed it at the end of cooking to thicken and sweeten the filling. The sugar adds depth and helps it to hold up better during baking. It also extends the shelf life of the lekvar.

This plum butter has lots of uses– it’s not just for filling hamantaschen. It can be used to fill other cookies and pastries, including pierogi and strudel. Or, serve it as a simple jam on toast or crackers. I like to spread it on a toasted piece of French bread topped with a mild, nutty cheese– the flavor combination is heavenly.

Need a delicious and foolproof hamantaschen dough recipe? For my Dairy Free Hamantaschen dough, click here. For my Buttery Hamantaschen dough, click here.

Note: I am always working to improve my recipes and make them better. I have updated this filling with a newer recipe that I feel is tastier and works better for baking. I hope you enjoy the new filling. If for some reason you’d like the old recipe, email me and I will send it to you.

Lekvar Plum Butter - Prune Filling for Hamantaschen

Ingredients

  • 2 cups pitted prunes
  • 1 cup water
  • 1/4 cup orange juice
  • 1 tsp orange zest
  • 1/4 tsp salt
  • 1/3 cup brown sugar
Total Time: 30 Minutes
Servings: About 2 cups of filling
Kosher Key: Pareve
  • Combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute.
  • Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes.
  • Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the prunes don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
  • Stir the brown sugar into the prune mixture till brown sugar melts and dissolves.
  • Mash the prune mixture with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if you want to.
  • Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen.

 

Comments (15)Post a Comment

  1. Hi Tory, just wanted to let you know you were right–my kids loved the prunes, had no idea what prunes were, but ate these right up. They were great! Thank you for such great recipes – Joan.

    1. Hi Deborah, this should last for a few weeks in the fridge. It may dry out a bit over time, but you can reconstitute with water if you need to. Enjoy!

  2. Thanks for the photos for prune filling etc…..yum! just looking for fillings for our hamantaschen and reminding myself how to fold these things up. BOBBI

  3. Wonderful recipe. I can’t find lekvar in the store so I used your recipe to make my own. It’s much better. The cookies were delicious. Thanks.

  4. Hi Tory,
    I’ve been making my mother’s hamentaschen recipe for 30 years andit’s loved by everyone. This year I couldn’t find the jarred lekvar (ok, even as a professional chef I can be lazy) so while in the store I Googled your recipe. Took me 20 minutes and it came out perfect. I doubled the recipe, used half OJ and half lemon juice for tartness, and chopped and added 3/4 cup of walnuts. If I knew how, I’d paste a photo. Thanks a lot!

  5. First and foremost let it be known that I am NOT a vocational baker. Every once in a while I get the urge…(and afterwards go quite a while till it strikes again ;-)) Recipe looks good, it’s Purim, while i am not a practicing Jew, I am from New York and miss celebrating lots of things, any way I am running on here…) I made hamentaschen with lekvar and the are divine! Filling was easy, I sweated with the dough, but that’s over and the results, for me, are spectacular. I’d send a pix but they are not nearly as pretty as yours, but a big thank you for making it so clear! Mazel tov

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