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Apricot lekvar in offwhite bowl with a spoon of apricot filling and a plate in the background.

How to Make Apricot Butter

Beth Lee
Apricot butter is perfect for filling hamantaschen cookies for Purim, just like it's sister filling is -- prune lekvar. Enhanced with orange zest, pistachios and orange blossom water, this apricot filling is a lovely addition to your cookie and pastry recipes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine Jewish Holiday Baking
Servings 12
Calories 44 kcal

Ingredients
  

  • 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.
    Pouring water over dried apricots in pot to begin process of making apricot filling.
  • 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.
    Apricots and water on a low boil in the pot.
  • 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.
    Boiled apricots in food processor with other ingredients ready to be added.
  • 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.
    Apricots in mini food processor for blending.
  • 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.
    Apricot lekvar in a red bowl plus pistachios and a wooden spoon.

Notes

    1. 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.
    1. 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.
    1. Try other nuts or other flavor enhancements such as meyer lemon or rose water or almond extract, etc.
    1. 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

Serving: 12gCalories: 44kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 2mgPotassium: 125mgFiber: 1gSugar: 7gVitamin A: 305IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg
Keyword apricot filling, lekvar, purim
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