Apricot doesn’t need much “dressing up”– the sweetness of a baked cookie or pastry combined with this succulent, slightly tart filling make for a truly special treat. I love using this filling for hamantaschen, the traditional Jewish cookie for the holiday Purim.
To Make the Apricot Filling: In the meantime, heat the apricots and lemon juice in a small saucepan over medium heat for 5 minutes. When it begins to bubble, use a fork to mash the apricots until smooth. Turn the heat off and stir in the monk fruit sweetener, then gradually stir in the gelatin. Mix until fully combined and set aside.
The recipe calls for making your own apricot filling, but when time is short you can substitute prepared apricot preserves. MAKE IT SHINE! ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE Cream sugar and shortening. Add eggs. Sift dry ingredients. Add dry ingredients alternating with milk and vanilla; mix well.
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.