Hamentashen Apricot Filling

By mariannefeldman

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Apricot Hamantaschen Filling

This is my favorite filling. Use California apricots for best results. Turkish apricots will also work nicely. I get my apricot leather from Middle Eastern food stores. It offers an extra intense apricot taste.

Ingredients

• 3/4 cup water orange juice
• 1/4 cup lemon juice
• 1/2 to 3/4 pound (2 to 3 cups) dried apricot halves, cut in pieces
• 1 package (10-14 oz) apricot leather
• 1/2 cup sugar
• 1 cup yellow raisins
• 1 cup walnuts (optional)

Details

Adapted from betterbaking.com

Preparation

Step 1

Place water (or orange juice), lemon juice, apricots, apricot leather, sugar and raisins in a saucepan and combine over low heat. Toss and stir often - 8 to 12 minutes. Add water if mixtures appears to be drying or thickening too quickly.

Remove saucepan from stove and let mixture cool for about 5 minutes. Place mixture in a food processor and add walnuts (if using). Process to make a paste. Add additional water or orange juice if mixture requires thinning. Taste mixture 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 is too stiff to spread, loosen with some warm water or juice.

Recipe can be doubled.