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Use
this filling with hamantaschen, strudel,
coffeecakes, or any other variety of European
pastry instead of using store-bought
filling. The homemade version is more
flavorful and appealingly tart. Even people who
'don't care' for prunes seem to like this
filling. (Or if you like, suggested fruit
variations are included.)
3/4 cup water or orange juice
1/3 cup lemon juice
2 cups pitted prunes
1 cup dark raisins
1/3 cup sugar
1/4 teaspoon cinnamon
1/2 cup walnuts (optional)
In a small saucepan over low heat, place the
water or orange juice, lemon juice, prunes,
raisins, sugar and cinnamon. Toss and stir fruit
over heat to soften prunes and plump raisins -
about eight to ten minutes. Make sure bottom
doesn't stick, lowering heat if mixture starts to
boil. Remove from heat and place mixture in a
food processor bowl. Let cool about 5 minutes.
Add cinnamon and walnuts (if using). Process
well, to form a thick puree, adding water or
orange juice, a bit at a time, to thin, as
needed. Taste filling and add extra sugar (a
tablespoon at a time) at this point if required.
Filling should be thick and moist. Too much
liquid in the mixture will make for a wet
filling. Chill slightly before using.
Refrigerate (up to two weeks) or freeze (up to
six months) if required. If chilled filling seems
too stiff, loosen with a bit of warm water or
juice.
Makes approximately three cups filling. Recipe
can be doubled.
Variation: Try a mixed dried fruit filling:
You can use almost any combination of dried
fruits in your fillings. Try substituting 1/2 cup
dates, or 1/2 cup raisins, or 1/2 cup dried pears
or peaches, or 1/2 cup dried cherries, or 1/2 cup
figs - for 1/2 cup prunes in the basic recipe.
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