Hamantaschen Fillings - Apricot
- When I was small, finding apricot hamantaschen in the local bakery was a rare treat. They always sold out immediately! Even when we did scrounge up a couple in some bakery, I had to squabble with my brother to get at them!
- This is a classic apricot filling that makes for superb hamantaschens. This is my preferred filling for it is sweet but tart, incredibly vibrant orange in color, and all and all, a nice change from prune or poppy. Use California apricots for best results, but Turkish apricots will also work nicely, as does cut up sheets of pressed apricot paste you can find at ethnic stores.
- 3/4 cup water orange juice
- 1/4 cup lemon juice
- 1/2-3/4 pound (about 2-3 cups) dried apricot halves (preferably Californian)
- 1/3 cup sugar
- 1 cup yellow raisins
- 1 cup walnuts (optional)
In a small saucepan, place water or orange juice, lemon juice, apricots, sugar, and raisins. Heat fruit over low heat, tossing and stirring fruit to soften, about eight to twelve minutes. Add additional water if mixture seems to require it or water in pot is evaporating quicker than fruit seems to be cooking down.
Remove pot from stove and let mixture cool about 5 minutes. Place in food processor and add walnuts (if using). Process until fruit is a thick, paste-like puree, adding additional water or orange juice if mixture requires thinning. Taste and add additional sugar (a tablespoon at a time)if required. Refrigerate (up to two weeks) or freeze (up to six months). If chilled filling seems too stiff to spread or fill pastries with, loosen with some warm water or juice.
Makes two cups of filling. Recipes can be doubled.
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman