Published February 24, 2010 - Last Updated January 22, 2021
When choosing a filling for cookies or pastries, using the right recipe is important. While it may be tempting to use jam or preserves to fill your baked treats, the texture is generally too thin for this purpose. A filling needs to be thick to stand up to the high heat of baking. This apricot filling known as lekvar (apricot butter) is perfect for filling hamantaschen, cookies, kolaches, or pastries.
This filling is so easy to make, and the results are scrumptious. Apricot doesn’t need much “dressing up”– the sweetness of a baked cookie or pastry combined with this succulent, slightly tart filling make for a truly special treat. I love using this filling for hamantaschen, the traditional Jewish cookie for the holiday Purim. It also works really well for kolaches. You can use it to fill danishes, swirl it through sweet baked cakes (strudel or apricot babka anyone?), or use it as a spreadable apricot butter. So many possibilities!
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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...