Prune Filling

Combine 24 ounces dried prunes, 12 ounces dried apricots, ½ lemon, 1 orange (cut into 8 pieces) and water to just cover in a saucepan. Bring to a boil, lower heat and simmer until water is almost gone and fruits are soft. Let cool. Grind with 1½ to 2 cups walnuts. Add ¼ to ½ cup sugar to taste.

An alternate approach I’ve used is to simmer 20 ounces of prunes with ¼ to ½ cup of water. I cooked them for 8 minutes in the microwave until they were fully rehydrated. I ground them in the meat grinder, added the grated peel from one large orange and ¼ cup almond meal. I added no sugar.

Extra filling can be frozen and will easily keep for a year in the freezer. If you’re not making a big batch of Hamentaschen or Fluden, you might want to cut the quantities back. See the recipes for Hamentaschen Sugar DoughHamentaschen Honey Dough or Non-Dairy Hamentaschen Dough (our favorite).

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