Wednesday, February 24, 2010

Gloria Kobrin's Special Apricot Hamentaschen Filling

These are a family favorite--so simple to make--and yet so much tastier than pre-made jam fillings!

Soak 1 pound of dried apricots in water for 15 minutes before pureeing them in processor with ½ cup sugar and 1 teaspoon almond extract.

Note: For nut allergies, you can substitute a splash of cranberry juice for the almond extract.

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