The easiest way to make this dough is to use a blender with rotating blades.

Put flour, sugar, and baking powder in a blender. Add cold diced butter and beat well into crumbs. Then add eggs and vanilla extract and beat well again. The consistency should be a non-sticky, dense dough, similar to shortbread. If the dough is too stiff, add a couple of tablespoons of ice water. If it is too sticky, add a little flour.

Take the dough out of the blender, knead it with your hands on a cold surface, roll it into a ball, wrap it in cling film, and put it in the refrigerator to rest for at least an hour. After an hour, remove it from the fridge, sprinkle it with flour, place it between two sheets of baking paper, roll it into a sheet 3 mm thick, and put it back in the refrigerator for another hour.

Then, cut out circles with a mold or a wide glass. Circles should be at least 8 cm in diameter (they can be larger).

Place the filling in the center of each circle and pinch so that the center stays open, and you get a triangular pie.

Put the hamantaschen in the fridge for 15 minutes.

Preheat the oven to 180C. Line the baking sheet with baking paper. Take the pies out of the fridge and place them on the paper. Bake for 15-25 minutes (it all depends on your oven) until nicely golden.

Serve warm or let cool, you can sprinkle a little powdered sugar before serving.

Dried fruit and nut filling:

The easiest filling! Pass dried fruit and lemon (with the peel!) through a grinder, mix with nuts into a thick paste, and let stand for 1-2 hours so that all the flavors mix. Before filling the hamantaschen, leave the paste at room temperature for half an hour to soften it.

Plum jam filling:

Pour water over the plums in a saucepan and heat until the water starts to boil. Keep the saucepan on very low heat until the plums have absorbed almost all the water. Drain the remaining water and mince the plums, orange (with the peel!), and ginger. Stir in the ground almonds, add the spices, and mix well. Let it sit for 1-2 hours to combine all the flavors.

Cottage cheese or ricotta filling:

It is very important that the cottage cheese or ricotta is as dry as possible. Ideally, hang it overnight in a fine sieve or cheesecloth under pressure to drain as much liquid as possible.

Mix cottage cheese or ricotta with sugar, egg yolk, cinnamon and the zest of one lemon. If the filling is not thick enough, you can add ground nuts to your taste.

Poppy seed filling:

Put milk (200 ml), sugar, honey, and butter in a deep frying pan or saucepan with a non-stick coating. Wait until the mixture is on the verge of boiling. Reduce the heat and pour in the poppy seeds. Cook over low heat, stirring until the poppy seeds have absorbed all the liquid. Pour lemon juice into the hot mixture and stir. Add the remaining 50 ml of cold milk and add the zest. Stir and leave overnight.