Hamantaschen Fillings

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I confess, I use a prepared Poppyseed filling. Sometimes I grate a little orange zest into and sometimes I don’t. It’s delicious if you like mohn. My husband and I love it. I make the apricot and prune filling out of dried fruit. It doesn’t get easier except if you also want to use canned filling for those as well. If you want to use jam as filling, be sure you choose one that is very thick or it will run out of your Hamantaschen when they bake.

Note: Almond extract really brings out the flavor of the apricots. I use Vanilla extract because my grandchildren are allergic to nuts. It is also delicious.

Prep time: 15 minutes

Apricot/Prune Filling for Hamantaschen

By Gloria Kobrin Published: February 9, 2015


    • 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


    • electric food processor steel knife inserted
    • microplane


    1. Apricot Filling: Soak apricots in warm water for 15 minutes. Drain. Puree them in processor with sugar and either almond or vanilla extract. Scrape into a bowl. Use as filling for Hamantaschen.
    2. Prune Filling: Soak prunes in warm water for 15 minutes. Drain. Puree prunes in processor with orange juice and zest. Scrape into a bowl and use a filling for Hamantaschen.