Apricot Pecan Filling Recipe
At our house, this is the filling of choice for Hamantashen, those delicious cookies traditionally served during Purim celebrations. Since apricot jam is slightly tart and is not as sweet as some other jams, it complements the sweet dough perfectly. This filling is also great in thumbprint cookies.
For quick and easy Apricot Cream Tarts, put a teaspoonful of this Apricot Walnut Filling in the bottom of miniature baked tart shells, top the filling with Basic Cream Pie Filling (which takes less than 15 minutes since it’s done in the microwave), and chill; serve with a squirt of sweetened whipped cream.
Toasting the pecans brings out their flavor, and this filling is best when toasted pecans are added. However, if you’re in a hurry, you can add the pecans without being toasted; the filling will still be very good.
Apricot Pecan Filling
About 4 cups filling, enough to fill about 72 Hamantashen, 96 thumbprint cookies, or 72 miniature tarts
1 1/2 cups pecans
1 1/2 cups apricot jam
1 cup golden raisins
- Preheat the oven to 350°.
- Spread the pecans on a baking sheet and place them in the oven for 8-10 minutes, or until they begin to smell good and are beginning to turn brown.
- Remove the pecans from the oven.
- Let the pecans cool, then finely chop.
- Place the apricot jam in a bowl.
- Add the pecans and stir well.
- Stir in the raisins.
Amount Per Serving
Calories 64 Calories from Fat 21
Percent Total Calories From:
Fat 33% Protein 3% Carb. 64%
Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A 0% Vitamin C 1% Calcium 0% Iron 1%
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