How to Make Lekvar (Prune Butter)

Lekvar or prune butter is one of the classic fillings for making hamantaschen cookies for Purim. Enhanced with orange zest and chopped walnuts, you'll be amazed what a lovely addition prune butter is to your cookie and pastry recipes.

You might also love my poppy seed filling or apricot lekvar recipe!

For ease of browsing, here are all of my Purim recipes and baking recipes.

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Why you'll love this recipe

If you grew up eating hamantaschen cookies, chances are you have a flavor memory of prune-filling or lekvar. Also known as prune butter, you are in for an unexpected treat if you are new to the hamantaschen cookie.

Toss aside the unglamorous thoughts you might conjur up when you think about prunes. Remember they started as a beautiful plum! Trust me, lekvar is delicious and almost irresistible, by the time you add a touch of citrus. If you like nuts, mix in some chopped, toasted walnuts too.

In fact, spread this prune butter on your morning toast or use it in other filled cookies and pastries. And, this cooking method will adapt to other dried fruits as well! Grab some dried apricots and create some apricot butter instead.

Ingredients you'll need

• Prunes: Ideally, use pitted prunes but if you happen to have prunes with pits - just be sure to remove them.
• Orange zest: I use a microplane for zesting - one of my favorite tools in the kitchen.
• Orange juice: Just squeeze some juice from the orange you zested.
• Walnuts: These are optional but I love the added texture and flavor from adding toasted and chopped walnuts.
• Sugar: You can also use brown sugar or honey or date syrup.

How to make this recipe

I like to use my mini food processor to chop the cooked prunes but if you don't have one, just mash the prunes with a potato masher or use an immersion blender if you have one.

1. Place the prunes in a small saucepan and add the water.

2. On medium heat, let the mixture come to a low boil.

3. Reduce heat to maintain a low boil and let the prunes soften for 5 to 7 minutes.

4. Strain the excess water (if there is more than a couple teaspoons left) either through a strainer or by removing the prunes with a slotted spoon.

5. Add the cooked prunes, prune water, sugar, zest, and juice to the mini food processor (or bowl if mashing).

6. Pulse or mash to your desired consistency - I like it fairly smooth with a visible small chunk here or there.

7. Taste for flavor and mix in nuts if using.

Expert tips and FAQs

1. A single recipe makes about ¾ of a cup which will fill a lot of hamantaschen, especially if you use more than one kind of filling when forming your purim cookies. But this lekvar can be used for toast and to fill other kinds of pastries and cookies such as kolaches or thumbprint cookies so don't hesitate to make a double batch.
2. Use this same method with other dried fruits such as apricots. Or combine dried fruits such as apricots and prunes - the color may be interesting but the flavor will be great.
3. Try other nuts or other flavor enhancements such as meyer lemon or rose water or orange blossom water.

Other recipes for Purim

Try my orange hamantaschen recipe - the perfect foil for this lekvar. Or my date thumbprints - a great alternative to making a traditional hamantaschen. You can also use this lekvar filling in the date cookies or the filling from the date cookies in the hamantaschen! Or try my poppy seed filling or my apricot butter variation. And finally, buy my cookbook for more great ideas including a butter-based hamantaschen recipe from my favorite baker - Hermine.

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!