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Apricot Filling


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Apricot Filling


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Apricot Filling


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min


2 cups


  • 12 ounces dried apricots, chopped
  • 2 tablespoons sugar, or more to taste, depending on the sweetness of the fruit
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon cinnamon, optional


Place apricots in a saucepan. Add sugar, lemon juice, and just enough water to barely cover the fruit. Bring to a boil and reduce to a simmer. Cook down the dried fruit until reduced and thick, 15 to 20 minutes. Add cinnamon, if using. Transfer the cooked fruit to a food processor and pulse 3 to 4 times until desired consistency is reached.


As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.





4 Responses to Apricot Filling

  1. perfect for hamantashed and also between layers of chocolate cake

  2. avatar says: estherz

    I was wondering is the 6 ozs of apricots, a 6 0z cup (3/4 cup) or weight of 6 ounces.

  3. avatar says: Sandy

    I make my apricot filling with just water and cinnamon. I find the cookies are sweet enough without the extra sugar.

  4. avatar says: Sandy

    I make prune filling with just prunes, sliced lemon (which I discard after cooking) and water. When I chop it in the food processor I add half a navel orange.

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