Lekvar Prune Filled Perogies Recipes

LEKVAR COOKIES

Steps:

• Mix together the butter and cream cheese until creamy
• Add flour
• Roll on floured board until 1/4" thick
• Cut into squares
• Fill in squares with lekvar or red raspberry jam
• Fold corners (2 corners) one over the other
• Bake at 420 degrees for 20 minutes
• Roll in powdered sugar while still hot

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

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.

HUNGARIAN LEKVAR APRICOT OR PRUNE BUTTER

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.

LEKVAR (PRUNE FILLING OR PRUNE BUTTER)

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.

SUSZONE SLIWKI: POLISH PRUNE PIEROGI FILLING

Steps:

• Gather the ingredients.
• Place whole prunes in a medium saucepan, cover with water one inch above the prunes. Bring to a boil, add sugar, lemon juice, cinnamon, and cloves. Cover and turn off the heat. Let steep for 15 minutes.
• When cool enough to handle, drain, discard the cinnamon stick and remove pits from prunes. Let cool completely. Refrigerate until ready to use.
• Serve and enjoy.

LEKVAR-PRUNE FILLED PEROGIES

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.