Hamantaschen no longer only come in boring jam or poppy seed options. You can now find them in a huge range of colours and flavours. Doughs can be coloured or even flavoured with chocolate or fruity orange zest.
Fillings go way beyond the traditional - and mostly unloved - poppy seed mohn. Fill yours with fruit curd, a lump of your favourite chocolate or even a dollop of salted caramel.
Here are a few that might inspire you to a create some of your own:
For the very sweet-toothed:
Your dentist may not approve, but sugar lovers will adore these off the wall fillings – creamy cheesecake and crunchy candy canes - from Melinda Strauss's blog Kitchen Tested which give these hamantaschen the edge.
For the bored-with-hamantaschen:
You’ll need the time to make them, but who could resist Miriam Pascal’s chocolate hamantaschen truffle pops
For the gourmet:
Geila Hocherman has done all the testing for you with these apricot-cranberry and coconut and choc hazelnut hamantaschen. Which one should you try first….?
For time-starved baker:
No time to make a dough? Then buy a roll of puff pastry and put Fabienne Viner-Luzzato’s delicious filling recipes to the test.
For the adult hamantaschen eater:
Jamie Geller adds a grown-up touch with her recipe using sparkling raspberry jam. Cheers!
For the kids:
Purim is all about fun and these gorgeous triangular treats are full of it. The funfetti sprinkled dough packs a colour pop and you only need to drop a square of choc inside for a filling that will make you parent of the year. Find out how to make them here.