When I was small, finding apricot hamantaschen in the local bakery was a rare treat. They always sold out immediately! Even when we did scrounge up a couple in some bakery, I had to squabble with my brother to get at them!
This is a classic apricot filling that makes for superb hamantaschens. This is my preferred filling for it is sweet but tart, incredibly vibrant orange in color, and all and all, a nice change from prune or poppy. Use California apricots for best results,
3/4 cup water orange juice
1/4 cup lemon juice
1/2-3/4 pound (about 2-3 cups) dried apricot halves (preferably Californian)
1/3 cup sugar
1 cup yellow raisins
1 cup walnuts (optional)