Hamantaschen fillings can take many forms. My favorites are the traditional poppy seed, apricot and prune. I confess, I use a prepared Poppyseed filling. Sometimes I grate a little orange zest into it and sometimes I don’t. It’s delicious if you like mohn and don’t obsess about all the little seeds getting caught in your teeth. That’s what toothpicks and tooth brushes are for. My husband and I love it.
I make the apricot and prune filling out of dried fruit. It doesn’t get easier; and is far superior to canned fillings. If you want to use jam or preserves as filling, be sure you choose a brand that is very thick or it will run out of your Hamantaschen when they bake.
Types of other Hamantaschen fillings include dessert ones like lemon curd, chocolate, nutella etc. Nowadays, people are also making savoury Hamantaschen filled with shredded meat, small pieces of hot dogs, or mozzarella and tomato sauce- just to name a few options. Click on the link to see my Pumpkintaschen, filled with fresh pumpkin purée.
Whether you go traditional, or opt to take a different approach; we look forward to Hamantaschen every year.
Prep time: 15 minutes
Apricot/Prune Filling for Hamantaschen
By Published: February 9, 2015
- Cuisine: Eastern European
- Course: Dessert
- Skill Level: Easy
Ingredients
- 1 pound dried apricots
- 1 pound dried pitted prunes
- 1/2 cup sugar
- 1 teaspoon almond/vanilla extract
- 1 medium orange zest and juice
- 1/4 cup orange juice
Equipment
- electric food processor steel knife inserted
- microplane
Directions
- Apricot Filling: Soak apricots in warm water for 15 minutes. Drain. Purée them in processor with sugar and either almond or vanilla extract. Scrape into a bowl. Use as filling for Hamantaschen.
- Prune Filling: Soak prunes in warm water for 15 minutes. Drain. Purée prunes in processor with orange juice and zest. Scrape into a bowl and use a filling for Hamantaschen.
