PLUM FILLING RECIPES

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LEKVAR PRUNE PLUM FILLING OR (APRICOT) RECIPE - FOOD.COM



Lekvar Prune Plum Filling or (Apricot) Recipe - Food.com image

Found this on-line requested by a fellow Zarrie needed for my Lekvar (LEHK-vahr) Kugel recipe #53841( I was able to find it canned. A thick, soft spread made of fruit (usually prunes or apricots) cooked with sugar. This Hungarian specialty is used to fill a variety of pastries and cookies. Lekvar can be purchased in cans or jars in most supermarkets.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2 1/2 cups

Number Of Ingredients 5

1 1/2 cups pitted prunes, lightly packed
2/3 cup water
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/3 cup brown sugar

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.

Nutrition Facts : Calories 360.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 15, CarbohydrateContent 95.4, FiberContent 7.4, SugarContent 67.6, ProteinContent 2.3

KOLACH WITH PLUM FILLING AUTHENTIC RECIPE | TASTEATLAS



Kolach With Plum Filling Authentic Recipe | TasteAtlas image

Adapted from the blog Víkendové Pecení (www.vikendovepeceni.cz), this recipe gives instructions on how to prepare kolache with a plum filling, half of which are topped with a cinnamon crumb and the other half with poppy seeds and butter.

Provided by TasteAtlas

Prep Time 45 minutes

Cook Time 15 minutes

Yield 16 servings

Number Of Ingredients 22

FOR THE DOUGH
250g all-purpose flour
125ml milk
10g fresh yeast
50g sugar
2 eggs
a pinch of salt
1 lemon, peel
100ml vegetable oil
CINNAMON CRUMB TOPPING
50g high gluten flour
30g sugar
30g butter
1/2 tsp cinnamon
POPPY SEED TOPPING
6-8 tbsp ground poppy seeds
3 tbsp sugar
butter, a piece
TO FINISH
plums, cut into quarters
1 egg
50g butter, melted + rum

Steps:

  • Dissolve sugar and yeast in lukewarm milk, then set aside in a warm place for 15 minutes, so the yeast has time to activate. Sift the flour and salt directly into a large mixing bowl.
  • Once the yeast mixture has bubbled up, mix it with egg yolks, then add the lemon peel, and pour the yeast and yolk mixture into the bowl with flour. Knead until you have a smooth, non-stick dough.
  • Cover the bowl with cling film or cloth and store in a warm place until doubled in size. Once the dough has risen, punch it down with your fist, knead it again, then leave to rise again. Repeat this step one more time.
  • Meanwhile, set the oven to preheat to 195°C and line the baking tray with parchment paper.
  • Divide the dough into 16 pieces, shape each into a round, and arrange them on a baking tray, taking care there is enough space around as they will expand during baking. Then, take a glass dipped in flour and press with it into each piece of dough.
  • To make the cinnamon crumb filling, mix sugar, cinnamon, and pieces of softened butter in a bowl.
  • Glaze the raised edge of the cakes with a beaten egg, then place in the middle of each cake plums, skin down. Sprinkle half with poppy seeds and top with a piece of butter, then sprinkle the other half of the cakes with the cinnamon crumb.
  • Bake in the oven for 15 minutes, but be careful not to overbake.
  • Meanwhile, melt butter over low heat, then whisk in the rum. Once the kolache are baked, drizzle the butter and rum mixture over them, filling as well.
  • Place the kolache on a wire rack to cool, then serve.

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