These hamantaschen are best served warm and not steaming hot, but my family relished the leftovers from the photo shoot at room temperature.
This filling is best made fresh, but can be made one day in advance and stored in the fridge.
If preparing ahead, freeze the hamantaschen raw without egging them. When ready to bake, remove from freezer two hours before and defrost on the counter. Brush with egg just before baking and bake for 20 minutes or until golden brown.
To reheat prebaked frozen hamantaschen, remove from freezer the day before using. Place in the fridge to thaw completely (or remove from freezer three hours before and allow to thaw on counter). Place on a baking sheet in a single layer and spray well with cooking spray. Bake uncovered for 12 minutes on 400 degrees Fahrenheit (200 degrees Celsius) to warm through.
Make Once, Use Twice! If you have extra filling, don’t throw it away! Here is how to use it.
Brown the meat in a frying pan over low heat. Once it’s mostly cooked through, add one cup marinara sauce. Cook until fully combined and serve in a bun or over some pasta. Sloppy joe for dinner it is.
Text, Styling and Photography by Menachem Goodman