Reprinted with permission from Haaretz.com
Hamantashen in Israel are going gourmet, just like sufganiyot before them. Take a stroll through the many pastry shops in these days before the Purim holiday, and you will notice nothing short of an amazing variety of small, decadent, sablée pastry hamantashen filled with such inventive options that can only compete with the sufganiya craze that takes over the country for Chanukah.
Dates, halva and poppy seed are considered classic fillings for these little triangular pastries. But now you can find much more: Think cherries and marzipan, strawberry and pistachio, and passion fruit macaroon. Not to mention the savory hamantashen, such as feta and walnuts, caramelized sweet potatoes, and goat cheese with chestnuts.
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