Defrost puff pastry and line up squares on Gefen Parchment Paper.

Preheat oven to 380 degrees Fahrenheit.

Cut each square into an equilateral triangle by cutting off two smaller triangles from two corners.

With disregarded smaller triangles, cut thin strips to line perimeter of larger triangle to produce a hamantaschen shape.

Make fork holes throughout middles of hamantaschen to allow them to bake evenly.

Bake for 12 minutes. Pastry will rise and be a golden brown.

Push down middle of hamantaschen with a fork to create space for fillings.

In an electric mixer, beat whip topping until stiff peaks form.

Add marshmallow fluff and four teaspoons Lotus spread and mix for another two minutes.

Fill hamantaschen pastry shells with mixture.

Melt two tablespoons Lotus spread in microwave for 45 seconds, until it reaches a liquid consistency.

Mix and put back in microwave for another 15 seconds, if needed.

With a spoon, drizzle melted Lotus over mousse-filled hamantaschen.

In an electric mixer, beat whip topping until stiff peaks form.

Add pudding and zest.

Mix until smooth.

Pipe filling into hamantaschen pastry shells and top with strawberries.

Fill hamantaschen pastry shells with apple pie filling.

Melt white chocolate chips in microwave for 45 seconds, or until fully melted.

Mix and put back in microwave for another 15 seconds, if needed.

With a spoon, drizzle white chocolate over apple-filled hamantaschen.

Garnish with whipped cream and mint leaf.