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 can be stored in an airtight container in the fridge for three to five days. It also freezes well.
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 are is how to use it.
Add some white wine and mix well. Pour it over some leftover breaded chicken cutlets to create a take on chicken marsala. Bake uncovered at 350 degrees Fahrenheit (175 degrees Celsius) for 40 minutes. Enjoy!