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.
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Lekvar Apricot Butter - Apricot Filling for Hamantaschen
Recipe for lekvar - apricot butter, can be used as filling for hamantaschen or any cookie or pastry. Thick filling, will not run. Kosher, Pareve.
- 2 cups dried pitted apricots
- 1 cup water
- 1/4 cup orange juice
- 1/2 cup sugar
- 1 tbsp lemon juice
- Pinch salt
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.