Apricot Filling for Hamantaschen

This is the first time, I made the filling with dried apricots. Some of the other recipes use apricot preserves and they would ooze out when baked, burn a little and you just can't get the full taste when more than half of your filling is burnt on the baking sheet pan. I am hoping this is not the case, this year - by opting to make it myself.

Original recipe is Lekvar Apricot butter filling - GO there for all the nice big pictures, showing the process, step by step.  I figure, why rebuild something if its not broken - those pictures work better than mine! - plus lets get REAL here - I'd have to clean my kitchen. :-)

The Filling Recipe


  • 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
my picture of stewing the dried apricots
I made this last night and soon we will assemble the "little hats" to bake. 
Purim is at sundown tonight! 

photo credit; http://theshiksa.com/images/2010/02/Lekvar-Apricot-Filling.jpg