Apricot butter is perfect for filling hamantaschen cookies for Purim, just like prune lekvar is. Enhanced with orange zest, pistachios and orange blossom water, this apricot filling is a lovely addition to your cookie and pastry recipes.
You might also love my poppy seed filling or prune lekvar recipe!
For ease of browsing, here are all of my Purim recipes and baking recipes.
This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.
Jump to:
Why you'll love this recipe
- If you grew up eating hamantaschen cookies, chances are you have a flavor memory of a particular hamantaschen filling. Maybe poppy seed or prune butter - two common filling options.
- I grew up thinking that prune butter was lekvar ... and it is. But in Hungarian, lekvar refers to fruit cooked with sugar and water, usually dried apricots or prunes (plums). So everytime I posted my lekvar (prune butter) recipe, my Hungarian friend would correct me. Lekvar is not just prune!
- So this recipe rounds out my lekvar collection with an apricot version! Same technique as the prune version but I made a few changes to the sweetener and flavor additions.
- Which is another reason to love this recipe! It's a template for you to add your creativity or, make it exactly as stated. I used honey and jam instead of sugar, I added orange blossom water, and used pistachios for the crunch. You prefer no nuts? Leave them out. No orange blossom water? No big deal? No honey or jam - use sugar!
- And don't forget to use this apricot butter as more than a hamantaschen filling! Spread it on your morning toast or use it in other filled cookies and pastries. Or even as a filling for a mini challah roll!
Ingredients you'll need
- Dried apricots: Taste your dried apricots first so you can think about how much sweetener you might need. I find that dried Blenheim apricots have more flavor than Turkish apricots but are more sour and less sweet than Turkish. I mixed Turkish and Blenheim when I tested this recipe.
- Orange zest: I use a microplane for zesting - one of my favorite tools in the kitchen.
- Orange juice: Just squeeze some juice from the orange you zested.
- Orange blossom water: Not everyone has orange blossom water in their pantry but I always keep a bottle around. Like rose water, it perfumes your sweet or savory dishes in a unique way unmatched by any other flavor. Here it complements the apricot, orange and pistachios beautifully.
- Pistachios: These are optional but I love the added texture and flavor from the toasted and chopped pistachios.
- Honey: I liked the flavor and texture of honey in this apricot filling but you can also use brown sugar or regular granulated sugar or date syrup.
How to make this recipe
I use my mini food processor to chop the cooked apricots but if you don't have one, just use an immersion blender or regular blender, if you have one.
1. Place the apricots in a small saucepan and add the water.
2. On medium heat, let the mixture come to a low boil and let the apricots soften for 5 to 7 minutes.
3. Strain the excess water (if there is more than a couple teaspoons left) either through a strainer or by removing the apricots with a slotted spoon. Place them directly into the mini food processor, if using one. Add the apricot water, honey, orange zest and juice, jam and orange blossom water to the mini food processor.
4. Pulse to your desired consistency - I like my apricot butter fairly smooth with a visible small chunk here or there.
5. Taste for flavor and mix in nuts if using.
6. Use immediately or store in a sealed container in the refrigerator for up to two weeks.
Expert tips and FAQs
- A single recipe makes about 1 cup of apricot butter which will fill a lot of hamantaschen, especially if you use more than one kind of filling when forming your purim cookies. But this apricot lekvar can be used for toast and to fill other kinds of pastries and cookies such as kolaches or thumbprint cookies so don't hesitate to make a double batch.
- Use this same method with other dried fruits such as prunes or cherries. Or combine dried fruits such as apricots and prunes - the color may be interesting but the flavor will be great.
- Try other nuts or other flavor enhancements such as meyer lemon or rose water or almond extract, for example.
- Be sure to taste your apricots before you make this to see if they are sweet or more sour and how full of flavor they are. It will help you better adjust your flavor additions.
Yes! Just be sure it is in an airtight container and if you freeze it in glass, leave some room at the top for expansion.
The apricot filling should last at least two weeks in the fridge.
The instructions for this are devised for use with dried fruits. But if you have fresh or fresh frozen apricots, try my apricot preserves recipe! Jams are also great as hamantaschen fillings!
Tools to Use!
Other recipes for Purim
Try my orange hamantaschen recipe - the perfect dough for this apricot lekvar. Or my new Mexican wedding cookie dough but use this filling instead of chocolate. Or my date thumbprints - a great alternative to making a traditional hamantaschen. Or try my poppy seed filling or the prune version of this lekvar. And finally, buy my cookbook for more great ideas including a butter-based hamantaschen recipe from my favorite baker - Hermine.
Need to make gluten free hamantaschen dough? Try this hamantaschen recipe from Fearless Dining.
Buy my cookbook now!
Love Middle Eastern and Mediterranean flavors? Join our Facebook group called Sumac & Sunshine!
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
How to Make Apricot Butter
Beth LeeIngredients
- ¾ cup dried apricots about 5 ounces or 142 grams
- ¾ cup water or to cover
- zest of ½ a medium orange
- 2 teaspoons freshly squeezed orange juice (from the orange you zested)
- 1 tablespoon honey
- 1 tablespoon apricot jam
- 1 teaspoon orange blossom water
- 2 tablespoons reserved apricot water (more or less to your preferred texture)
- ¼ cup chopped toasted pistachios optional (but use them!)
Instructions
- In a small pot, add the apricots and water and bring to a boil over medium heat. Once the water boils, turn the heat down and simmer for 5 to 7 minutes to soften the apricots.
- Remove the boiled apricots from the pot, using a strainer or a slotted spoon, and place them in a mini food processor, reserving the apricot water.
- Add the orange zest and juice, honey, jam, orange blossom water and about 1 tablespoon (to start) of the reserved apricot water to the bowl of the mini food processor.
- Pulse until mostly smooth - a few pieces of apricot are ok. If using a hand blender or potato masher, put all ingredients in a bowl and proceed to blend. No matter what kitchen tool you use, taste for flavor and notice the texture. If it seems too thick, add more of the reserved apricot water. Not sweet enough? Add more honey or jam.
- If using nuts, place the apricot mixture in a bowl and mix in nuts. Add about half and see how you like the texture. Use the rest if you want a nuttier result.
Notes
-
- A single recipe makes about 1 cup of apricot filling which will fill a lot of hamantaschen, especially if you use more than one kind of filling when forming your purim cookies. But this apricot lekvar can be used for toast and to fill other kinds of pastries and cookies such as kolaches or thumbprint cookies so don't hesitate to make a double batch.
-
- Use this same method with other dried fruits such as prunes or cherries. Or combine dried fruits such as apricots and prunes - the color may be interesting but the flavor will be great.
-
- Try other nuts or other flavor enhancements such as meyer lemon or rose water or almond extract, etc.
-
- Be sure to taste your apricots before you make this to see if they are sweet or more sour and how full of flavor they are. It will help you better adjust your flavor additions.
Nutrition
Enjoyed this post?
Sign up for my email list.
Hi friends! I set up a "Buy Me a Coffee" account where you can ... buy me a coffee!
It's another way to support my recipe testing, free live streaming, and all the great conversations we have in our little community!
Stop by anytime for a nosh, a chat, and a cup of coffee!
Sandi
What a delicious idea. I am always looking for yummy Hamantaschen fillings!
Beth Lee
A good dough and a smorgasbord of fillings make for happy hamantaschen!