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Recommendations for parve prepared hamentash fillings?

Hi there--
I'm trying to source parve prepared fillings for a bake-a-thon this week. I used to love Simon Fischer brand's apricot and prune lekvars, but I haven't been able to find them anywhere.Can anyone recommend a good substitute?

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  1. Solo brand are dairy equipment. Israeli chocolate spread and fruit pie fillings.

    1. Wow. I think the DE on Solo is new. Very disappointing.

      There are hamish brands of lekvah. But you do have to be shopping in the right kind of neighborhood.

      3 Replies
      1. re: AdinaA

        Yeah, it's a bummer. I'll hit the Russian grocery tomorrow - some of their items are kosher, so I'll see if they have anything suitable.

        1. re: wendysl

          Have you tried regular supermarkets or only the all-kosher ones? I used to find the Simon Fischer stuff more consistently at the "secular" supermarkets (Waldbaums, Pathmark, etc. here in NY). I haven't looked yet this year, because I still had a couple of jars of prune lekvar from a year or so ago. I was going to look for the apricot tomorrow, though. I hope I'll be able to find some; your post has me concerned.

        2. re: AdinaA

          It has been dairy equipment for several years. Solo makes a nut filling that has dairy in it and I guess they didn't want to go through a laborious cleaning process between batches. BTW, I don't use the product, but the Simon Fischer product is made by Solo and might be dairy equipment as well. I looked on their website, but the picture of the product wasn't that clear.

        3. my mom usedto use a can of the cherry pie filling that you might regulkarly use for a cherry pie. SHe strain the juice and just use the cherry - quite yummy! I think Comstock makes it. I belive I also once used lemon filling in a similar can.

          1. This is somewhat off-topic, but still within the vein of parve hamentashen.

            Is standard hamentashen dough parve or are there parve versions of the dough? And if there are dairy and parve versions - are the parve versions of the dough noticably less pleasant?

            I'm going to a dinner this Thursday and was thinking to bring hamentashen but have never had to debate the substantive difference between parve or non-parve hamentashen. I'm happy to bring another option should the parve hamentashen just be noticably less pleasant.

            6 Replies
            1. re: cresyd

              There are oil-based recipes and yeast-risen recipes, but I'm not expert there.

              I use a rich sugar-cookie dough, rich enough to require care in rolling it out. It uses egg yolks and butter or parve margarine. There are some pretty good parve margerines. But notihing about the decision is different than other butter/margarine choices in baking.

              1. re: cresyd

                Most recipes are parve although there are plenty of dairy ones. My recipe is parve and uses orange and lemon juice and vanilla for flavorings. I've used the recipe for years and people seem to really enjoy them. I even did a demonstration for my sisterhood this year with them. Parve recipes in general have to be well flavored and can't rely on trying to imitate butter. Nothing tastes like butterfat.

                1. re: sharonfl

                  Thanks - I'm not making the hamentashen but will be purchasing dessert from a bakery. So I just wanted to know if I should set my sites on other parve goodies or if there'd be interesting parve hamentashen options.

                  1. re: cresyd

                    My local bakery does parve hamentashen. I have yet to try them but have on several occasionson had their parve cookies and they are really yummy!
                    I think you'd be ok with parve ones. My mom always made parve ones- I buy parve ones and will add in a few hamentashen on Friday on my weekly challah run:)

                    1. re: cresyd

                      I think it depends on to whom you'll be serving them. People who keep kosher are used to pareve baked goods. People who don't tend to expect butter in everything, unless it's something made without solid fats (eg sponge/chiffon cakes). I'd go with the pareve hamentaschen, honestly.

                      1. re: GilaB

                        Yeah, I'm in Jerusalem - so the wealth of bakeries isn't the challenge. This is more a case of being non-observant and every now and then realizing I have a question about something I'd never thought of before.

                        I have a bakery I love for all desserts (parve and not) - but I fear that they don't have parve hamentashen. However, I'm sure a larger chain like Roladin would.

                2. Just a brief update; I just found both flavors of SF lekvar at the local Key Food, while they were not to be found in the all-kosher markets around here.