Name: Apricot, Date, and Pistachio Hamantaschen Filling
Yield: Yield: Enough Filling for 48 Hamantaschen
Cuisine: United States
Ingredients: ⅓ cup pistachio nuts, lightly toasted and coarsely chopped; Pinch of salt; 1½ teaspoons fresh lemon juice; About ⅔ cup apricot nectar or apple juice; ½ teaspoon vanilla extract; 5 tablespoons packed brown sugar; ⅔ cup dried dates (about 4 ounces), preferably a soft variety such as Medjool or Barhi, pitted and diced; 1¼ cups dried apricots (about 6 ounces), preferably tart, diced

Preparation info

Yield: Enough Filling for
48
Hamantaschen

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

I art dried apricots mellowed with lush, sugary dates and crunchy toasted pistachios—this delicious remake of the sweet bakery apricot jam fillings I grew up with brings an aura of the Middle East.

Ingredients

1¼ cups dried apricots (about 6 ounces), preferably tart, diced
⅔ cup

Method

In a heavy, non-reactive, 2½- to 3-quart saucepan, combine the apricots, dates, brown sugar, nectar or juice, vanilla extract, and salt. Simmer slowly, stirring occasionally, until all the fruit is very soft and the liquid is no longer visible, 10 to 15 minutes. (If the fruit is very dry, you may have

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of