About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Shelley Peters says

    This sounds really good and I would like to try it but with fresh apricots? Any ideas what the conversion might be 2 cups fresh to 1 cup of dried?

    • Tori Avey says

      I do not recommend making this substitute with this recipe, as fresh apricots contain a ton of liquid that releases when cooked – I would need to test it to give you the proper adjustments and timing for everything. If I ever do try it I’ll try to remember to report back here.

  2. Mary says

    5 stars
    This is my favorite filling for hamantaschen. This year I learned–by accident–that your apricot filling makes a perfect spread for a charcuterie board, too!

  3. Phyllis Fogel says

    Hi,
    Can you substitute water for the orange juice? If not water, is there another liquid you can use instead?

    Thank you for your help,
    Phyllis

  4. Barbara Passo says

    made this delicious filling this week to fill your parve hamantachen. I made the hamantachen the day after. my question is, how will the filing last in the fridge?
    shabbat shalom
    barb passo

  5. Sheila says

    5 stars
    Love your recipes! I’ve been making your humentash recipe/lekvar recipe for a few years and everyone says they’re
    The best they’ve ever had.
    Have tried some of your other recipes and all of them have been exceptional!
    Thank you so much for making me into a better baker?

  6. Lauren says

    I’m gonna make this now. So I have a question, Tori! My Mom told me that Purim was on Tuesday (because she looked at Adar I so I got to work in a panic, making your dough for Hamantaschen. It’s done and chilling in the fridge. Then I looked and saw Purim is way later, as I originally thought. Uch. CAn I freeze the raw dough to use in March or must I make them all tomorrow? Thank you in advance!

  7. Logan says

    5 stars
    Tori, I adore this recipe – it is my go-to for making pretty much any sweets with fruit options. Especially considering the apricots (the only ingredient I don’t always have on hand anyway) are very cheap in bulk at my local grocer.

    However, I had a friend ask me for a batch of cookies that was filled with cherries *and* apricots, mixed together. I’d never done a cherry filling and I really didn’t want to do a cherry pie filling, since I personally find it far too sweet… And that’s not even considering my complex about never buying fillings in a can!

    Anyway, what I did was make one batch of the apricot lekvar to spec, then I substituted dried cherries (definitely not as cheap even in bulk!!), and added about two tablespoons of local honey to take some of the edge off the bitterness the cherry skins lend to the flavor. They did need to simmer longer, almost double the time, to get a little less waterlogged. I broke them up a bit with a fork right in the kettle while they were simmering to help the process along, I may just dice them next time before they hit the stove at all. After that it was a quick whiz in the food processor and I had a perfectly textured cherry filling.

    Mixed the two batches together and honestly, it tastes wonderful. I haven’t even baked the cookies yet, and I have to keep stopping myself from taking just one more nibble!

  8. Jaclyn says

    I am looking for a filling to make a long apricot roll, kind of like a nut or poppy seed roll but with the apricot filling instead. Do you think this would be a good recipe to use?

    • Tori Avey says

      Hi Linda– either will work. I usually choose the ones that have the brightest orange color, as that makes for a prettier filling. Mediterranean apricots have a bit more liquid in them, so they may need to cook a bit longer to achieve the desired filling texture.

  9. Genna says

    5 stars
    I love this recipe and can’t believe I previously wasted money on the store-bought stuff! Has anyone frozen the filling for use a couple of weeks later? My plans to make hamentashen were recently thwarted (my friend has gone gluten-free) but I’d like to use this for rainbow cookies in a couple of weeks. Thank you!

    • Greg says

      5 stars
      Genna, you can make GF hamentashen. There are recipes floating around. They don’t hold the shape as well, even if you refrigerate, but with some tweaking, can taste very good! Good luck if you read this. This filling is very good!

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