the opposite of normal, as usual - how many dried apricots in a cup?

ok, I can find all kinds of "conversions" such as 6 ounces of dried apricots = 1.5 cups reconstituted, but I am looking for numbers or maybe weights? I have a recipe that calls for 1 cup of dried apricots reconstituted, drained and then used - not one cup of reconstituted apricots. What I have is frozen halves. Anybody know what I should do? I don't have a lot of them (my first real harvest and we ate most of them fresh, ha!)

for anybody interested, here is the recipe - they are yummy made with dried - I do remember that, although I haven't made them in ages.

Apricot Foldovers

1/2 cup butter
4 oz sharp cheddar, grated - about 1 cup (calls for sharp american - bleh)
1 1/3 cup sifted flour
2 Tbsp water
------
1 cup dried apricots
1 cup sugar

Cream butter and cheese till light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4 to 5 hours.
Meanwhile cook apricots according to package directions. Drain well. Stir sugar into hot fruit; cook and stir until mixture boils and becomes smooth; cool.
Divide chilled dough in half. Roll each half to 10 inch square; cut in 2 1/2 inch squares. Place 1 teaspoon apricot filling on each square; fold over and seal. Bake on ungreased cookie sheet at 375 for 8 to 10 minutes. Makes 2 1/2 dozen cookies.:9

Normally, if it were me, I think I'd take a guess and just double it, like with herbs (for herbs, I use 2 T fresh = 1 T dried).

But...since this is a baked good, you probably want to use something dried, as in the recipe; otherwise, your fruit would release extra water into the dish and change it.

So given that, I think I would probably substitute another dried fruit, or thaw the apricots and dehydrate them in the oven on very low heat.

I cooked them down quite a bit too, but the filling was a bit too liquid. Also I think my homegrown apricots were sweeter than dried and that was too much sugar. All very edible but tweaking I would add more flour to that dough by another 1/4 cup at least (not sure why dough seemed off unless it was a combo of the too liquid filling and cheap cheese) and use less sugar in the filling, maybe try to dehydrate fruit a bit - maybe bake it instead of stove top?

and cram your thawed apricot halves into a cup and a half, really pack them. I doubt you could get more than 6 oz. of dried apricots into a cup measure without a hydraulic press, so I'd take that 6 oz as a cup of dried.

The worst that will happen is that you'll end up with too little filling. The best that will happen is that you'll end up with too much and have to spread it on a piece of bread for a snack while the cookies are baking. If there is too little filling, the leftover cookie squares can be baked flat and labeled crackers.

they were ok but yeah too runny and dough was off

completely edible for sure, but not perfect

LOL

We had three trees and bags of dried apricots in our freezer for years. :hi: