Marshmallow Hamentashen? What’s YOUR Favorite Flavor?

Put Your Baker’s Hat On and Dream…

In today’s New York Times, Joan Nathan describes Israeli’s love for exotic hamentashen flavors: marshmallow, amaretto, marzipan, halvah, chocolate chip cream, sweet red wine and cinnamon to name a few. Interestingly, Challah Connection partnered with a local baker several years ago to create our own hamentashen recipes: Sour Cherry with Semi Sweet Chocolate Drizzle and Lemon Poppy Seed.

What’s YOUR favorite Hamentashen flavor? Do you have a great idea for a new exotic flavor? We want to know! Please click here and post your idea on our blog. Maybe it will be next Purim’s biggest rage!


  1. Sherry Said,

    March 16, 2011 @ 8:31 am

    Mmmm…I think Rocky Road hamentashen would be awesome! Chocolate, marshmallow, and almonds or walnuts – doesn’t that sound yummy? Or s’mores hamentashen – graham cracker cookie base with chocolate and marshmallow filling? My mouth is watering just thinking of the possibilities! And are you seeing a theme? I’ll eat almost anything if it’s dipped in chocolate!

  2. Sue Said,

    March 16, 2011 @ 8:57 am

    If only you could get me gluten-free hamentashen! In a gluten-free world, I would love lemon poppy seed hamentashen…or chocolate raspberry…or strawberry shortcake hamentashen…The possibilities are endless!

  3. Adam Said,

    March 16, 2011 @ 8:59 am

    I like funky, unique flavors and, since I live in the Pacific Northwest, we often get unique Asian-fusion themed flavors in food. How about green tea hamentashen? Or apricot-ginger? Cherries are big out here, too – how about cherry pie hamentashen?

  4. ann hird Said,

    March 16, 2011 @ 9:00 am

    I bought the chocolate filled hamentashen this year and they are the hit of the party. EVERYONE likes chocolate. I think I would like to have marshmallow dipped in chocolate. mmmmmmmm

  5. Yenta Mary Said,

    March 16, 2011 @ 10:13 am

    I make my cherry filling with tart cherries bought at the Farmers’ Market, pitted and frozen precisely for making hamantaschen in the Spring. And when I make lemon-poppy seed cookies, I stir the poppy seeds into the dough and then use lemon curd for the filling. This year, I made apple-pear and mixed berry fillings. How ’bout Boston Cream Pie or Pecan Pie hamantaschen???

  6. RUTH Said,

    March 16, 2011 @ 3:02 pm

    How about whole wheat dough with poppy seed filling? Why mess with the perfect hamantashen except to make it healthier?!

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