My favourite hamantashen filling of all time - apricot! But I make my apricot filling positively sing with flavor. I use a combination of both California dried apricots (go to www.BellaViva.com for the world's finest dried fruit but if you can, opt for dried California apricots) and Turkish apricot leather or paste (it comes in sheets at Middle Eastern Stores) makes the best filling possible. It is tart and sweet and pretty as a sunrise. This is what the apricot leather or paste looks like: http://blogs.kqed.org/bayareabites/files/2010/02/apricot-paste500.jpg My other secret in this recipe is using Boyajian orange oil (www.BoyajianInc.com)
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Hi there, fellow home and pro baker and fan of great recipes….