12 ounces prunes
navel orange
4½ ounces walnuts
2 TBL sugar
¼ cup orange juice
While my mother was partial to making a filling with a mixture of prunes and dried apricots stewed together, I’ve found that working with prunes only is more to my taste. This will probably fill about 50 to 60 hamentaschen.
Measure
- 12 ounces prunes
If they are already very moist, you can skip the next step, otherwise heat the prunes with
- ¾ cup water
on the stovetop (covered) until most of the water has been absorbed and then remove them from the heat. Alternatively you can do this in the microwave, using ½ cup water and cooking them for 6 to 8 minutes. Either way, let the prunes sit, covered, until they reach room temperature.
Run the prunes through a meat grinder along with
- 3 ounce piece of navel orange with the rind (about ½ orange), cut into wedges
- 4½ ounces of walnuts (1¾ cups)
Stir in
- 2 TBL sugar
- ¼ cup orange juice
Taste the filling and adjust the moisture (more orange juice if needed) and sweetness (more sugar) according to your preference.
Extra filling can be frozen and will easily keep for months in the freezer. See our recipes for Non-Dairy Hamentaschen Dough and Fluden.