Apricot Filling Food

APRICOT FILLING

Steps:

• Place apricots in a saucepan. Add sugar, lemon juice, and just enough water to barely cover the fruit. Bring to a boil and reduce to a simmer. Cook down the dried fruit until reduced and thick, 15 to 20 minutes. Add cinnamon, if using. Transfer the cooked fruit to a food processor and pulse 3 to 4 times until desired consistency is reached. As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 - Subscribe Now.

DANISH-APRICOT FILLING

Steps:

• Put apricots, water and sugar into a saucepan.
• Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
• (Can be done in a Microwave).
• Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
• Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for two weeks.

APRICOT-FILLED COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.