Homemade Prune Filling

It is will great disgrace that I realize I haven’t blogged in a year. But it’s been a rough year. We know it’s been at least a Jewish calendar year since my last post was about Hamentaschen. I just wanted to share again, the amazing Prune Butter recipe I found last year from Tori Avey. You can find her Lekvar Plum Butter recipe in full, with stunning pictures, here.

This year, I felt comfortable enough with the consistency and idea of the recipe to freehand it a bit. I also did not remember to get the oranges I needed so I had to improvise… this was a common problem for me this year… being 6 months pregnant, my brain seems to have taken a vacation to Hawaii. I also forgot the lemon juice for the hamentaschen dough recipe (you can find that recipe here). What I learned is that white vinegar can substitute nicely for lemon juice. It gives the acidity but no flavor. It worked fine but (baby brain) I left the dough too long before I baked them (think 2 days) and it dried out so I had to start over. Fortunately then I had lemons and added the juice. It really does give it a nice zing.

Anyway, here is my modified Plum Butter recipe that I used this year. My proportions are cut in a quarter from Tori’s recipe. That was plenty for me to make half a batch of prune. Last year I had a ton of filling left over. I only make one batch these days but … maybe I will be making more for preschool classes in the near future B’H!

Kosher, She Eats Modified Plum Butter recipe (with ultimate gratitude to Tori Avey!)


DON’T LET THESE MEASUREMENTS DRIVE YOU CRAZY! I only had a 1/2 cup of prunes so that informed the whole thing. I just felt it out. It needed a bit more water while it was cooking so I added it. I also used white bakers sugar because I couldn’t find my brown sugar.


  1. Combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute.
  2. Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes.
  3. Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the prunes don’t burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
  4. Stir the brown sugar into the prune mixture till brown sugar melts and dissolves.
  5. Mash the prune mixture with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if you want to.
  6. Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen.

These are Tori’s instructions. They work pretty darn well. I was using a tiny saucepan since it was a small batch. We got a 0.5 quart all-clad butter warmer for our wedding. It was the best gift ever (thanks Joan!) because Dan uses it to warm his cream up in the mornings and I use it for tiny projects like this. Only downside is, it doesn’t have a lid. So I did the recipe uncovered. It would have absorbed better covered but it worked just fine. So if you lost your brain (like me) or are in a rush (like me) you won’t ruin it if you don’t cover it. I also didn’t let it cool fully before I used it and didn’t mash the prunes enough. I tossed it in the fridge while I did the poppyseed filling and then used it. It was fine but she is right, it will work better cooled. As for the lack of mashing… it didn’t seem like enough to use an immersion blender. And the pot was too small for a potato masher… so I violently attacked it with a fork. If I had more time, I might have used two forks. As people have been eating them, there are larger chunks of prune than I would prefer.

Regardless of all of my shortcuts and changes, it’s a tasty recipe and is now permanently in my arsenal. Now I need a homemade poppyseed filling… anyone have any good ones?