Apricot Filling for Hamantaschen 2.500

Deb Lindsey for The Washington Post

Feb 18, 1996

Cookbook author Marcy Goldman writes: When I was small, finding apricot hamantaschen at the bakery was a rare treat; they always sold out immediately! This is a classic version. Use California apricots for best results, but Turkish ones also work nicely. The recipe can be doubled.

2.5 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2.5 cups

  • 3/4 cup water or freshly squeezed orange juice, plus more as needed
  • 1/4 cup freshly squeezed lemon juice
  • 2 generous cups (about 1 pound) dried unsulphured unsweetened apricots (preferably California)
  • 1/3 cup sugar, plus more as needed
  • 1 cup golden raisins
  • 1 cup finely chopped walnuts (optional)

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Place the orange juice or water, lemon juice, apricots, sugar and raisins in a medium saucepan. Toss and stir the fruit over low heat for about 8 to 12 minutes to soften. Add water or orange juice if the mixture seems dry or if the liquid is evaporating more quickly than the fruit seems to be cooking down.

Remove the saucepan from the stove and let the mixture cool for about 5 minutes. Transfer the mixture to a food processor and add the walnuts (if using). Process to achieve a thick, pastelike puree, adding water or orange juice if the mixture requires thinning. Taste and add sugar (a tablespoon at a time) if required. The mixture can be used immediately, or it can be transferred to an airtight container and refrigerated for up to two weeks or frozen for up to six months.

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Recipe Source

From cookbook author Marcy Goldman.

Tested by The Washington Post.

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