Here is a simple and delicious pareve apricot filling for Hamantaschen. Apricot doesn’t need much “dressing up”– the sweetness of a hamantaschen cookie combined with this succulent, slightly tart filling make for a truly special Purim treat.
Need a delicious and foolproof hamantaschen dough recipe? For my Dairy Free Hamantaschen dough, click here. For my Buttery Hamantaschen dough, click here.
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Lekvar Apricot Butter - Apricot Filling for Hamantaschen
Ingredients
- 2 cups dried pitted apricots
- 1 cup water
- 1/4 cup orange juice
- 1/2 cup sugar
- 1 tbsp lemon juice
- Pinch of salt
Total Time: 40 Minutes
Servings: About 2 cups of filling
Kosher Key: Pareve
- Combine all of the ingredients in a saucepan. Stir and bring to a boil for one minute.
Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot.- Let the mixture simmer covered for 30 minutes, stirring every few minutes.
- Remove the lid from the pan. Let the apricots continue to simmer for 2-3 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the apricots don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
Mash the apricots with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if desired.
Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen.
This is awesome, thanks!
I made the dairy free hamentaschen tonight with the apricot filling (YUM!), but I have about 3/4 C of filling left over. Can you recommend any recipes so that I can use it up this week? I’m sure it would be great with chicken, but I am a vegetarian. Any other thoughts? Thanks in advance!
Depending on your dietary restrictions, try this: roast some walnuts or pecans (7 minutes at 350 degrees), chop, mix with the purée and use as a filling in puff pastry for turnovers. Or, mix apricot with garbanzo beans, some torn mint or cilantro and use as a topping on tomatoes or salads. Enjoy!
I made this filling for Martha Stewart’s apricot almond thumbprints……amazing as always! How long will the remainder of unused filling last in the fridge?
Hi Tracy, it will last about 1 week. After that, the texture tends to dry out a bit, so I usually don’t keep it longer than a week.