Step 1

Combine all of the ingredients in a saucepan. Stir and bring to a boil for one minute.Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot.Let the mixture simmer covered for 30 minutes, stirring every few minutes.

Step 2

Remove the lid from the pan. Let the apricots continue to simmer for 2-3 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the apricots don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.

Step 3

Mash the apricots with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if desired.

Step 4

Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling cookies like hamantaschen.