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What is Your Favorite Hamantaschen Filling?

Purim is nearly here and this year I'm once again going to try my hand at making my own hamantaschen. I've got a fairly good recipe for the cookie dough (although I must admit, my dough-pinching/cookie-shaping technique needs LOTS of improvement), but I'm looking for a new, delicious fruit filling. Any suggestions?

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  1. Not fruit, but by far it's Nutella.
    I also make prune (my favorite fruit) and apricot.

    1. A girl of simple tastes in this case - I love cherry filling. I use a citrus sugar cookie base and am on the search for more fillings as well.

      1. Our family favorite is good old prune from the Simon Fischer jar but I've had great luck with
        Chinese Red Bean filling and lime curd. This year I'll be trying guava paste.

        5 Replies
        1. re: rockycat

          Oh my gosh, guava paste in hamentaschen sounds AWESOME! I'm going to have to try that one.

          1. re: operagirl

            Prune is my favorite, but I'll have to do some guava paste, too. What a great idea.

          2. re: rockycat

            Hey, rockycat! I still have your red bean filling in mind from an earlier post...but curd sounds even better. My mom makes a mean lemon curd. Thanks for suggesting!

            1. re: rockycat

              Follow up on the guava paste...
              The baking is half done and we've tried a few of the guava paste hamantaschen that fell apart in the oven. OMG, are they ever good! The paste is very stiff and a little difficult to work with, but the taste is outstanding. These are going to be part of the standard flavor array now.
              Prune and guava paste done. Lime curd and ginger preserves (a last minute impulse buy) get baked tonight. Anyone else have any reports on how their baking's going?

              1. re: rockycat

                I tried the guava paste, too, and loved it. I just cut little chunks of it about the size of the dollops of other fillings. It didn't soften up much in baking, but it sure tasted great. It played nicely off the sweet cookie-like dough that I use. I made my own prune filling this year because I'm really the only one in the family who eats it, and I didn't want to open a whole can. So I just took about 5 prunes and some orange zest and a little water, heated them up in the microwave, let them steam until they were cooled back down, and gave them a whir in my little food chopper attachment that came with my immersion blender. It was quite good and less sweet than the canned filling.

            2. Not fruit, but my favorite is ground poppy seeds.

              1. Anyone use strawberry? I have a pint that I need to use up.