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baltomom
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 Fri, Mar 08 2019, 11:41 am
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I usually use Simon Fischer apricot butter, which does not explode from the hamentash the way regular jams do (so the hamentash keeps its nice shape) but none of the local stores have it now. Any suggestions for a fruit filling that works well?
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crunch
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Fri, Mar 08 2019, 11:47 am
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Bakers choice oven proof jam
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egam
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Fri, Mar 08 2019, 11:51 am
There's Solo apricot filling but it's done on dairy equipment.
If you have time, you can make your own apricot butter from dried apricots. Nothing else really compares to that.
If you want to use Jewish brands oven stable fillings, read the ingredients first. They've never been near real fruits.
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chanitroy
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Fri, Mar 08 2019, 12:14 pm
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I always use raspberry jam, and never had my hamentashen open and explode. I think that has to do with the dough you use. You want to make sure your dough is soft and has the least amount of flour for it to form a dough.
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Raisin
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Fri, Mar 08 2019, 12:18 pm
I saw a tip to add cornstarch to jam.
Delinut (pareve nutella) works very well
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zaq
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Fri, Mar 08 2019, 12:32 pm
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I agree that exploding hamantashen —if you mean that they unfold—depend on the dough, not the filling. You also need to make sure you don’t overfill the pockets. However, if your jam is runny, mix it with ground almonds or walnuts to thicken.
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rachel6543
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Fri, Mar 08 2019, 12:50 pm
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I just use regular jam and it works fine. I find it is best to not use too much jam. If I put too much it leaks. Less and no issues.
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