January 29^th 2013By Felisa Billet

February 25^th 2011By Tamar Genger MA, RD

These came out amazing with White Whole Wheat flour, if you using regular whole wheat they will be a little darker.

February 28^th 2011By wheatgirl

For best flavor and texture, ground poppy seeds are a must. You will find the mixture in finer spice stores and European markets or order it from places like www.TheSpiceHouse.com online. Or, get a poppy seed grinder and grind the poppy seeds yourself. Just soaking poppy seeds does not soften them enough nor does a food processor or coffee mill do an adequate job. IF you cannot find a grinder nor ground poppy seeds, then 'doctor' up store-bought poppy seed filling with ground raisins, grated apple, some jam, a bit of honey and it will still be quite exceptional.

September 11^th 2012By Felisa Billet

Enjoy the traditional Jewish hamantashen filling, poppyseed.

January 26^th 2012By Hannah Kaminsky

March 7^th 2011By joyofkosher

January 30^th 2012By Hannah Kaminsky

February 19^th 2013By Paula Shoyer

January 27^th 2013By Chef Laura Frankel

This homemade spread is better than store-bought brands because it is nonhydrogenated and made with high quality chocolate. Do not skimp on the chocolate and your spread will be an addicting schmear for everything from toast to apple slices. I tried this delicious spread in my hamantaschen and found a new out-of-this-world Purim treat.

February 10^th 2013By Tamar Genger MA, RD

I love gingerbread flavors in everything and when I was making my favorite little gingerbread maccabees in December it dawned on me that it would make a great hamantashen filled with apple flavors or pumpikin or even nutella. For this recipe I am giving you the most amazing apple filling perfectly flavored for any hamanthashen.

March 4^th 2011By Kelly Rae

Sweet, Delicious and flavoured with Cardamom!

January 29^th 2013By Felisa Billet

January 26^th 2012By Hannah Kaminsky

January 29^th 2013By Victoria Dwek

March 9^th 2011By Alison and Jeff Nathan

Chef Jeff Nathan of Abigael's shares his recipe for Chef Jeff Nathan’s White Chocolate and Cherry Hamantaschen