How To make Cheese and Prune Filling
2 tb Yellow raisins
1 tb Cognac
1 c Cream cheese or cottage
-cheese or 1/2 cup of each 1/4 c Sugar
1 tb Flour
1 Egg yolk
1 ts Melted butter
1 tb Sour cream
1/2 ts Grated lemon rind
1/2 ts Vanilla
Cheese filling Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. Prune Filling 1 cup cooked prunes, pitted 1/2 Tbsp. lemon rind 1/8 tsp. nutmeg 3 bsp.
melted butter 1 tsp. grated orange rind 1/2 cup coarsely crushed walnuts 2 Tbsp. sugar Grind prunes or chop them fine. Stir in all remaining ingredients. Poppy Seed Filling 1/2 pound poppy seeds 1/2 cup butter 1/2 cup honey 2 Tbsp. heavy cream 1
cup coarsely crushed walnuts 1/2 cup raisins 1 tsp. grated orange peel Pour enough boiling water over poppy seeds to cover. Let stand overnight. The following morning drain well. Grind poppy seeds 3 times using the finest blade of the meat grinder. It is possible to have the seeds ground in the store where you buy them, but they will be cleaner and taste better if you soak and grind them yourself. Cream butter and honey together. Add cream. Stir in ground poppy seeds, nuts, raisins, and grated orange peel Ground Nut Filling: 1 1/2 cups almonds or any other nuts except peanuts or cashews 3 eggs 1/2
cup sugar 1/2 cup melted butter 1 tsp. grated orange rind 1/2 cup white sultana raisins 1 tsp. vanilla Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated nuts, melted butter, orange rind, raisins and vanilla. Note: Cake or cookie crumbs can be substituted for part of grated nuts. Orange Filing 2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed
walnuts or pecans Cream butter, marmalade and nuts together. Raw Apple Filling 3 tart apples 1/2 tsp. grated lemon rind 1/2 tsp. vanilla 3 Tbsp. cinnamon
sugar 1/4 cup currants 1 tsp. lemon juice Peel apples. Grate them on a coarse grater so that the apple pulp is in shreds. Discard cores. Add all remaining ingredients. Use as soon as possible to prevent apples from darkening. From: The Art of Fine Baking Shared By: Pat Stockett
How To make Cheese and Prune Filling's Videos
California Prune Pot-Cheese Cookies: a Next-Level Chef Created Dessert!
California Prunes in a cookie, just what your sweet tooth wanted!!
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Prune and Apricot Hamantaschen
Prune and Apricot Hamantaschen is the perfect Hamantaschen recipe, with a dough that holds its shape as it bakes, without being too dry or brittle. It has the perfect consistency and flavor, and it’s filled with either stewed prunes or stewed apricots. This Hamantaschen recipe is one that you’re not going to want to miss!
As always, the tools you'll need and the exact ingredients with their precise measurements are
listed right after my introduction in the video.
Prune & Toasted Muesli Mini Cheesecakes | GCBC15 Ep65
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!
Goosebumps Prune Cookies
Trying out a version of the prune cookies from S3 E6 of RL Stein's 90s TV series based on his books, Goosebumps!
Prune Cookies Recipe:
Cookie Ingredients-
-1 lb. butter
-1 cup sugar
-dash of salt
-1 tbsp vanilla
-5 cups flour (you may need a little more if dough seems too sticky)
Directions-
Cream butter and sugar well, add salt and vanilla. Gradually add flour, mixing well. You may have to stir by hand adding small amounts until the dough is stiff enough to make into balls. Let the dough stand in place for an hour or so. Roll into balls and make a thumbprint in each one. Bake at 350 degrees for 12-16 minutes depending on the size of your cookies--bake until they are lightly browned. Cool before filling with prune jam.
Prune Jam Ingredients-
-16 oz pitted prunes
-2 cups water
-1/2 cup sugar
-pinch of salt
-4 tbsp fresh lemon juice
Directions-
Combine all ingredients except lemon juice in a saucepan. Bring to a boil, reduce the heat and simmer until the fruit is very soft, 25 to 30 minutes. Stir in lemon juice. Transfer to a blender or food processor and puree. Cool before spreading on cookies.
How to Make Fruit Lekvar Filling for Pastries: Noreen's Kitchen
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Greetings! I am getting ready to make some Kolaches so I needed to make some fruit lekvar for the filling.
Lekvar is an eastern European term meaning a thick fruit jam that is used to fill pastries and cakes. My grandmother used to make her own for her kifli fillings. This year I decided to forgo the kiflis because of the time involved and the fact that I tend to overextend myself during this time of year.
Making lekvar is easy. Just some dried fruit and some water to cover and a bit of sugar. Simmer until the fruit is soft and some of the water has evaporated and then waz is up in the blender, food processor or like I did with the immersion blender.
Make sure you don't let the fruit boil dry or you will have a ruined lekvar. Add more water if your fruit is not soft and the water is quickly evaporating. This is sort of a trial and error type of process. If you need more water, add it, but if you end up with a soupy fruit lekvar once you have processed it, you will have to put it back on the heat and cook out the water, so its best to just add the water a bit at a time so you don't end up with extra work in the end.
Allow the finished lekvar to cool completely before using. I made mine the day before and stored it in some mason jars. If you want, you can store the lekvar in 1 cup increments in freezer bags. When you are ready to use it, you can simply thaw out the amount you need and then snip the corner of the bag and use it like a pastry bag. Makes easy work and then you can just toss the bag.
Don't limit yourself to what I have shown. You can use this method to make lekvar out of prunes, cherries, apricots, peaches, dried strawberries, cranberries, raspberries etc. I want to try it with some dried pineapple and see what I get. The apricot, prune and cherry are very traditional to the Hungarian palette and is what I grew up with. This is also very popular in other Eastern European cultures like Poland, East Germany, Hungary, Czehoslovakia and other eastern European countries that have new names because of regime changes over the years.
I am very proud of my heritage and making foods during the holidays that remind me of that and help me to remind my children of that heritage makes them even more special.
I hope that you try this technique for making fruit lekvar/filling for pasties and cakes or danishes and I hope you love it!
Happy Eating!
My Finnish-American Life - Making Prune Tarts
How to make Joulutorttu, or Finnish Christmas Tarts. My friend Julie shows me how to make my very first prune tart.
Watch the short version here: