Try your tri-cornered treats with lemon, peanut butter, apple or coconut.
These days, the biggest trend in the classic Purim treats is wild and wacky flavors - in both the dough and the filling - like these red velvet variety from What Jew Wanna Eat, or rum-raisin from Trini Gourmet or this pear and goat cheese offering from Joy of Kosher.
I've been doing my own experimenting over the years, so if you're hungry for some adventures in the kitchen, check out these gems:
Want even more? OK, here's one more recipe for the traditional triangular treats: Chocolate, Coconut and Raspberry Hamantaschen. Or, try them all!
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.
Blend together the raspberries, water, sugar and lemon juice. Mix in the jam.
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