Apricot, Date, and Pistachio Hamantaschen Filling

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

Americas
United States
Dessert
Vegan
Gluten-free
Cookies

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