Hamantashen Fillings
March 17th, 2011 Print
Cookbook author Joan Nathan has an article in today’s New York Times describing the various fillings bakeries use for their hamantashen.
There are of course the traditional poppy seeds, prune and jellies. But today you will find many creative bakers filling their hamantashen with marzipan, sour apple, dates with sweet red wine and cinnamon, halvah, chocolate chip cream, amaretto, meringue with cream, marshmallows, strawberries and orange jam, and pistachio with rosewater!
But at the end of the day, Uri Sheft, the baker and an owner of Tel Aviv Bakery Lehamim, says, “Even with all the different fillings we make, the most popular is still poppy seed, perhaps from nostalgia.”
What are you filling your hamantashen with this Purim?
