Baking Lekvar

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Baking Lekvar

We previously always used to use the lekvar from Hungary which is great, in theory. The trouble was the lekvar was so thick that we couldn’t get it to cooperate with the dough without being heated up. And warmed filling warms the dough and it’s a bad, bad thing. So we started working with these tubes. We find it much easier to work with and less messy as you can control how much filling you squeeze out. Just make sure you snip your angle conservatively until you come up with the size opening you want!

Each tube is 2 pounds.