Best 3 Lekvar Prune Filled Perogies Recipes

Lekvar prune filled perogies are a delicious and unique dish that can be enjoyed by people of all ages. Perogies are a type of dumpling that is made with a dough that is filled with a variety of fillings, including lekvar, a sweet prune filling. These perogies are often boiled or fried and served with a variety of toppings, such as butter, sour cream, or bacon. This article will provide you with all the information you need to make the best lekvar prune filled perogies, from selecting the right ingredients to cooking them to perfection.

Let's cook with our recipes!

SUSZONE SLIWKI: POLISH PRUNE PIEROGI FILLING

Suszone Sliwki: Polish Prune Pierogi Filling image

This prune filling recipe is used for Polish dessert pierogi. After prune pierogi are boiled, they plump up and it's like eating a fresh plum.

Provided by Barbara Rolek

Categories Dessert Ingredient

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

20 prunes (with pits, for flavor)
1 tablespoon sugar
1 teaspoon lemon juice
1 cinnamon stick
1/2 teaspoon cloves (ground)

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.

Nutrition Facts : Calories 134 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 22 g, Fat 0 g, ServingSize 20 prune pierogi (serves 4), 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

Ingredients

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.

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

Lekvar Prune Plum Filling or (Apricot) 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.

Provided by Rita1652

Categories Spreads

Time 45m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

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.

Tips:

To make the prune filling, it is recommended to use dried prunes that are soft and pliable. If the prunes are too dry, they can be soaked in hot water for 10-15 minutes to soften them.
When rolling out the dough, make sure to dust it with enough flour to prevent it from sticking to the work surface or rolling pin.
To prevent the perogies from sticking together while cooking, it is important to boil them in a large pot of salted water. The water should be kept at a rolling boil to ensure that the perogies cook evenly.
Once the perogies are cooked, they can be served immediately or frozen for later use. To freeze the perogies, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, the perogies can be transferred to a freezer-safe bag and stored for up to 2 months.
When ready to serve, the perogies can be boiled, fried, or baked. Boiling is the simplest method, but frying or baking will give the perogies a crispy exterior.

Conclusion:

Lekvar prune-filled perogies are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are perfect for a special occasion or a casual family meal. With a little planning and effort, you can easily make these delicious perogies at home.