Lekvar Apricot Butter – Apricot Filling for Hamantaschen

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.

Comments (18)Post a Comment

  1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    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!

    1. So sorry I’m late on getting back to you here. I know this can’t help you because this comment was left a few months ago, but for others in the same situation here’s an answer– this filling works great in thumbprint cookies or as a general pastry filling. I also think it would be lovely in cheese blintzes to add a burst of apricot sweetness in the center. If you eat fish, you can loosen it with a bit of hot water and use it to glaze salmon. If not, I would stick to sweet baked dishes instead of savory… baked desserts, danishes, etc. It would also be nice on top of vanilla ice cream!

    2. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
      This filling is also fantastic atop pancakes or ice cream, or even as a pie filling for regular pies. Loosen it up *a little* with apple juice as a wonderful glaze on baked squashes (acorn is one I like), maybe with some sweet spices such as cardamom, cinnamon, and so on. Add about a tablespoon to a quarter- to half-cup of soy sauce-based dip for your vegetarian potstickers or spring rolls. And so on. :)

  2. 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!

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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?

  4. I made this tonight, and it might be my new favorite filling. I used mango nectar instead of orange juice because it was cheaper at the store, and it added nicely to the flavor. Thanks for the recipe!

  5. Hi. Do you have any recipes for strawberry or raspberry fillings? Can I just thicken up preserves with cornstarch? Thanks!

    1. Hi Nicki– I have a strawberry topping recipe that might be modified: link to theshiksa.com As it’s written at that link it is too thin for filling, for hamantschen you really need a thick filling that won’t leak out or make the cookies spread. Perhaps you could cook it down till most of the liquid has evaporated, so it becomes more like a thick jam? I will try to add a strawberry topping to the website next year. I know it’s popular.

  6. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Hi Tori,

    I love your blog!
    last year i made hamentaschen and it was a disaster. this year, i made yours. the dough recipe is so great and easy to work with. I added ginger to the apricot filling. so yummy

  7. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Tori,

    Thank you for the wonderful recipes and comments. I know how much work a website can be! I made this last Tuesday and it worked perfectly the first time. One small thing though, when I went to mash them the potato masher or fork just would not do the job — the food processor did. Perfect! The hamantachen were great too. Thanks again.

  8. I’d like to try and make these gluten free so my sister can eat some. Do you have any recommendations for cooking (timing for example)?

    1. Nicole, please go to the cookie recipe itself and read through the comments. I don’t have any specific advice on making them gluten free, but some readers have tried it and reported back their results, so the comments may be helpful.

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