Apricot, Date, and Pistachio Hamantaschen Filling

Preparation info
  • Yield: Enough Filling for


    • Difficulty


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.


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


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