Lekvar Prune Filling Or Prune Butter Recipes

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GREAT-GRANDMA'S PRUNE ROLL



Great-Grandma's Prune Roll image

Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.-Marci Kulla, Brush Prairie, Washington

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup shortening
3 large egg yolks
3 tablespoons sugar
1 teaspoon salt
4 cups all-purpose flour
FILLING:
2 cups pitted dried plums (prunes)
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup butter
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons water

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

HUNGARIAN LEKVAR APRICOT OR PRUNE BUTTER



Hungarian Lekvar Apricot or Prune Butter image

Hungarian prune or apricot lekvar is a fruit butter that is enjoyed on rolls as well as in pastries. This three-ingredient recipe is simple to make.

Provided by Barbara Rolek

Categories     Brunch     Breakfast     Dessert     Jam / Jelly

Time 1h5m

Number Of Ingredients 2

1 pound dried apricots or pitted dried prunes
1/2 to 1 cup white sugar (to taste)

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.

Nutrition Facts : Calories 117 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 28 g, Fat 0 g, ServingSize 1 pint (16 servings), UnsaturatedFat 0 g

LEKVAR-PRUNE FILLED PEROGIES



Lekvar-prune filled perogies image

Make and share this Lekvar-prune filled perogies recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 50m

Yield 3 cups

Number Of Ingredients 4

pastry dough (See Perogies With Various Traditional Fillings for the dough recipe)
1 lb pitted dried prune
1 cup sugar
water

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.

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  • Combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute.
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