HAMANTASHEN FILLINGS

Each recipe of filling makes enough to fill one batch of Ta’am hamantashen dough

The rule of thumb with all hamantashen fillings is do not overfill! 1 teaspoon is more than enough to fill regular-sized hamantashen.

Brownie stuffed hamantashen:
Freeze any leftover brownies you may have, or make fresh. Cut frozen brownies into a 1 centimeter square and place in the center of the cookie fold over to make a triangle shape.

Prune Lakver (Hungarian prune butter):

  • 350g (2 cups) soft pitted prunes
  • 240ml (1 cup) water
  • zest of 1 lemon
  • 60ml (¼ cup) fresh lemon juice
  • 75g (⅓ cup) granulated sugar
  • Pinch of salt

In a small saucepan, combine all the ingredients save the salt, bring the liquid to a boil, lower the heat so that the liquid stays at a rolling boil, cover the pan and cook for 15-20 minutes, stirring occasionally, until the prunes are very soft and most of the liquid has evaporated.
Take the prunes off the heat, add the salt, using a potato masher, or a handheld blender, mash the prunes to form a smoothish paste. Allow to cool before filling hamantashen.

The Lakver will keep for two weeks in an airtight container in the fridge.

Apricot Lakver (Hungarian apricot butter):

  • 350g (2 cups) dried apricots
  • 240ml (1 cup) water
  • zest of 1 lemon
  • 60ml (¼ cup) fresh lemon juice
  • 75 (⅓ cup) granulated sugar
  • Pinch of salt

In a small saucepan, combine all the ingredients save the salt, bring the liquid to a boil, lower the heat so that the liquid stays at a rolling boil, cover the pan and cook for 15-20 minutes, stirring occasionally, until the apricots are very soft and most of the liquid has evaporated.
Take the apricots off the heat, add the salt, using a potato masher, or a handheld blender, mash the prunes to form a smoothish paste. Allow to cool before filling hamantashen.

Fig Filling:

  • 350g (2 cups) dried figs
  • 240ml (1 cup) water
  • 120ml (½ cup) fresh orange juice
  • 120ml (½ cup) maple syrup
  • Pinch of salt

In a small saucepan, combine all the ingredients save the salt, bring the liquid to a boil, lower the heat so that the liquid stays at a rolling boil, cover the pan and cook for 15-20 minutes, stirring occasionally, until the figs are very soft and most of the liquid has evaporated.
Take the figs off the heat, add the salt, using a potato masher, or a handheld blender, mash the prunes to form a smoothish paste. Allow to cool before filling hamantashen.

Date Filling:

  • 350g (2 cups) dried chopped dates
  • 240ml (1 cup) water
  • zest of 1 orange
  • 1 teaspoon ground cinnamon
  • Pinch of salt

In a small saucepan, combine all the ingredients save the salt, bring the liquid to a boil, lower the heat so that the liquid stays at a rolling boil, cover the pan and cook for 15-20 minutes, stirring occasionally, until the dates are very soft and most of the liquid has evaporated.
Take the dates off the heat, add the salt, using a potato masher, or a handheld blender, mash the prunes to form a smoothish paste. Allow to cool before filling hamantashen.