Apricot-Almond Filling
Makes about 1½ cups
  • 1 cup (128 grams) dried apricots
  • ⅓ cup (67 grams) granulated sugar
  • 1 tablespoon (14 grams) unsalted butter, cubed
  • ¼ teaspoon ground cinnamon
  • ½ cup (57 grams) sliced almonds
  1. In a small saucepan, bring apricots and water to cover by 1 inch to a boil over high heat. Reduce heat to low; cook until apricots are softened, about 20 minutes. Drain apricots, reserving 2 tablespoons (30 grams) cooking liquid.
  2. In the work bowl of a food processor, place warm apricots, reserved 2 tablespoons (30 grams) cooking liquid, sugar, butter, and cinnamon; pulse until mixture has the texture of jam. Stir in almonds; let cool completely. Refrigerate in an airtight container for up to 1 week.
You can replace the dried apricots with 1 cup of any dried fruit you prefer, or even your favorite jam.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/apricot-sweet-buns/