OMG I just drooled a little bit. That is so easy too.
Got a recipe for the lekvar?
I probably have it somewhere in my dad's recipe notes (he took detailed notes watching both grandmothers cook). Thing is, I never had to make the lekvar at home since here in NJ there are still quite a few Eastern European specialty shops.
I watched my grandmother make it once...basically it's plums and/or prunes slowly
cooked down to a thick paste. Adding sugar to it is optional (depending on the fruit). From what I recall it looked pretty simple...it just took hours. The thicker the fruit butter is, the better it holds up inside the dough pockets during the boil. Also, like any good noodle or pasta, the filled pockets should be cooked to slight 'al dente'
There are a couple commercial prune butters carried in a lot of supermarkets that work pretty well. You can also get the 'real deal' online. Anyplace that sells Polish, Hungarian, Russian, Romanian, etc foods should have various types
Highly recommend you try the derelye... it is one of my favorite comfort foods. Also very good with apricot butter inside. And I've also made it with Rose Hip butter!