Apricot, Date, and Pistachio Hamantaschen Filling

Preparation info

  • Difficulty


  • Yield: Enough Filling for



Appears in

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 dried dates (about 4 ounces), preferably a soft variety such as Medjool or Barhi, pitted and diced
  • 5 tablespoons packed brown sugar
  • About cup apricot nectar or apple juice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • teaspoons fresh lemon juice
  • cup pistachio nuts, lightly toasted and coarsely chopped


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 to add more liquid and cook it a little longer.) Stir in the lemon juice, and cook for 3 minutes to marry the flavors. Remove from the heat, transfer to a medium bowl, and let cool. Mix in pistachios, cover, and refrigerate until cold.