Since I discovered the perfect biscuit dough recipe, I’ve fallen in love with hamantaschen. I look forward to dreaming up new recipes each year. 

Don’t get me wrong – there’s still room for the OG’s — simple chocolate and jam — although I’ll give poppy seed/mohn a swerve. The bitter notes are more penance than pleasure.
 

Queen Esther may have had to make do with a diet of nuts and seeds, but I’d rather load my Purim pastries with sticky sweet sweet spreads and shower them with eye pleasing sprinkles. 

Here are a few of our favourite flavours and looks: 

Photo: Chanie Apfelbaum

Chanie Apfelbaum’s Brownie bar hamantaschen combine two favourite foods. Who could resist a vanilla biscuit filled with gooey chocolate brownie?

Photo: Paula Shoyer

In our book, this Purim treat pretty well qualifies as breakfast. The jam filled triangles made with golden granola from Paula Shoyer are almost health food. 

Photo: Baila Gluck

Cherries and chocolate are a match made in heaven and Naomi Ross’s Drunken cherry chocolate hamantaschen — which marinate the fruit filling in red wine — are dreamy.  

For a Middle Eastern flavour, pair fig jam (or another fruity flavour if you prefer) with crumbly, sesame-based halva. These also work well if you swap out jam for chocolate spread. 
 

Photo: Victoria Prever

Staying in the same part of the world, Fabienne Viner-Luzzato’s Persian style hamantaschen add a touch of rosewater for a flavour of the shuk.

One of my favourite ever recipes pairs creamy white choc and with crumbled Lotus Biscoff biscuits. Once you pop one in your mouth you won’t be able to stop eating them. 

Photo: Inbal Bar-Oz

Slvia Nacmulli’s deep fried versions — the triangles are first fried to crunchy perfection before the filling is piped in are also filled with Lotus Biscoff but in this case, with peanut butter. Dreamy… 

Photo: Justyna

If you can’t get enough hamantaschen or are prepping for a party, then Denise Phillips’s party sized rocky road recipe is for you. Stuffed with chocolate, marshamallows and nuts — everyone will want to dig in. 

If you love getting creative with the cutters, you’ll adore Fabienne Viner-Luzzato’s decorated hamantaschen. Also perfect for keeping little hands busy. 

Photo: Inbal Bar-Oz

A chocolate dough and cinnamon-infused chocolate and date filling make Denise Phillips’s double chocolate and date recipe a perfect grown up party treat. 

Photo: Inbal Bar-Oz

For the vegan Purim party go-ers who fancy a healthy, raw treat, Ines Romanelli’s date, pistachio and seed hamantaschen are ideal. 

Photo: Micah Siva

And for a more indulgent plant-based treat, Micah Siva’s birthday cake-themed vegan funfetti hamantaschen should be your go-to.

If you’re looking for something lighter, these plum and ginger triangles are jam-packed with fruit and are made with less sugar. Inspired by a WW recipe, they’ll hit the spot for those wanting to contain the calories 

Photo: Inbal Bar-Oz

These Nutella and white chocolate hamantaschen have been an immediate hit in my household. No surprise, as the chocolate/hazelnut spread is a perennial favourite with most children — and adults. It’s perfectly partnered with a schmear of white chocolate, buttery biscuit shell and crunchy, colourful sprinkles.