Lekvar Prune Filling Or Prune Butter Recipes

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.

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.

Steps:

• In a food processor mix cheeses, butter, and sugar till creamy; add cream and eggs.
• Mix cooked noodles with cream mixture in a large bowl.
• In a buttered baking dish add half of noddle mixture top with lekvar then top with rest of noodle mixture.
• Sprinkle cinnamon and sugar.
• Bake 350 degrees for one hour.

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.

Steps:

• Put the prunes in a good sized saucepan-heavy bottom if you have one.
• Pour in water to cover, bring to a boil, reduce heat and cook over a"hard simmer/light boil.
• "You may need to add more water to prevent scorching.
• When prunes are soft puree in a food processor until smooth.
• If the prunes are in any way runny cook until thick.
• Make dough-or cut recipe in half and fill with prune filling.
• (see recipe#20108 for filling and crimping directions) Boil perogies in water until they float, drain.
• Fry in butter if you wish and serve with a dollop of vanilla ice cream or topping of your choice.
• Freeze whatever filling your not using.