Apricot Filling for Homentashn
The apricots you want to use for filling are the
Apricot filling for Homentashn (hamentashen), Doughnuts, or Layercakes
½ pound
1 cup water
½ cup sugar (you may adjust the sugar to your taste)
Optional: squeeze of lemon or orange juice or both, bit of grated lemon or orange zest. Small piece of vanilla pod, the tiniest drop of almond extract.
Put the apricots and water in a saucepan and leave them to soak for several hours or overnight. Add the sugar and optional ingredients, and bring to the boil. Cook for about ten minutes or until the fruit is quite tender. Allow to cool and puree in a processor or food mill. If you can only get Turkish apricots, omit the sugar and add some of the optional flavorings, but not too much. If you can taste almond extract, there is too much.
Maida Heatter’s recipe for chocolate shortbread makes a suitable dough for this filling.
2 Comments:
in a related question: do you have recipes for poppyseed filling that don't involve grinding poppyseeds? i am not currently in possesion of a coffee/spice grinder, and would prefer not to have to acquire one post-haste.
and you use a shortbread cookie dough? i've tended toward a butter-cookie model, with eggs, but haven't found a recipe i'm in love with yet...
I grind the poppy seeds, but I am told that there is a filling that is just fine as long as you cook the seeds long enough. I will see if the Dancing Enchantress will agree to share it--she may insist it be posted in Yiddish.
For the chocolate dough, I use a shortbread, since a chocolate sugar-cookie dough is very soft. I do use cookie doughs sometimes--there is a very nice one made with orange juice and whole wheat flour that I have not made for a few years--I think I wrote it in the margins of a calculus textbook--or was it thermodynamics? I don't know if I can find it before Purim. Can they make Google Desktop for my life?
I also make the yeast dough from Jennie Grosinger's book. It is delicious.
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