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How to Make Fruit Lekvar Filling for Pastries Noreens Kitchen
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=i64SYD5zUVA
Noreen's Kitchen Amazon Store: • https://www.noreenskitchen.com/Shop.html • Get the recipe and even more recipes on my website: • http://www.noreenskitchen.com • Get Noreen's Kitchen Holiday Helper at a 40% discount for a limited time: • http://www.lulu.com/spotlight/noreens... • What's for Dinner FB fan page: • http://www.facebook.com/Noreenskitche... • The Holiday's Are Coming FB fan page • http://www.facebook.com/pages/The-Hol... • The Homestead Honey Hour FB fan page: • http://www.facebook.com/HomesteadHone... • Noreen's Kitchen on Twitter: • @noreenskitchen • Greetings! I am getting ready to make some Kolaches so I needed to make some fruit lekvar for the filling. • Lekvar is an eastern European term meaning a thick fruit jam that is used to fill pastries and cakes. My grandmother used to make her own for her kifli fillings. This year I decided to forgo the kiflis because of the time involved and the fact that I tend to overextend myself during this time of year. • Making lekvar is easy. Just some dried fruit and some water to cover and a bit of sugar. Simmer until the fruit is soft and some of the water has evaporated and then waz is up in the blender, food processor or like I did with the immersion blender. • Make sure you don't let the fruit boil dry or you will have a ruined lekvar. Add more water if your fruit is not soft and the water is quickly evaporating. This is sort of a trial and error type of process. If you need more water, add it, but if you end up with a soupy fruit lekvar once you have processed it, you will have to put it back on the heat and cook out the water, so its best to just add the water a bit at a time so you don't end up with extra work in the end. • Allow the finished lekvar to cool completely before using. I made mine the day before and stored it in some mason jars. If you want, you can store the lekvar in 1 cup increments in freezer bags. When you are ready to use it, you can simply thaw out the amount you need and then snip the corner of the bag and use it like a pastry bag. Makes easy work and then you can just toss the bag. • Don't limit yourself to what I have shown. You can use this method to make lekvar out of prunes, cherries, apricots, peaches, dried strawberries, cranberries, raspberries etc. I want to try it with some dried pineapple and see what I get. The apricot, prune and cherry are very traditional to the Hungarian palette and is what I grew up with. This is also very popular in other Eastern European cultures like Poland, East Germany, Hungary, Czehoslovakia and other eastern European countries that have new names because of regime changes over the years. • I am very proud of my heritage and making foods during the holidays that remind me of that and help me to remind my children of that heritage makes them even more special. • I hope that you try this technique for making fruit lekvar/filling for pasties and cakes or danishes and I hope you love it! • Happy Eating!
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