fillings Savory hamantashen fillings have emerged in recent years, and their popularity has grown and are commonly prepared at home but can also be found in various Jewish bakeries and restaurants serving Jewish cuisine. Savory varieties may have fillings such as pizza, spinach and feta, lamb, potato, or cheese, and are often somewhat similar to other Jewish pastries such as the knish, bourekas, and sambusak. Preparation Sweet hamantashen are typically made with a dough containing butter or, less-commonly a pareve dough containing oil. Depending on the ingredients used in the dough, the consistency of the finished baking powder hamantash can range from dry and crumbly like shortbread, to soft and cakey like a black and white cookie, to firm and crisp like a butter cookie. The dough is generally prepared with flour, eggs, sugar, butter (or margarine or cooking oil), and a flavoring such as vanilla (or sometimes cocoa, grated lemon rind, rose water, or orange blossom water may be used); sometimes milk is used in the dough, and usually a leavener such as baking powder or baking soda is added as well. The dough is then mixed gently so as to incorporate all the ingredients together without making the dough tough. The dough is allowed to rest in the refrigerator and is then removed and rolled out to a thickness of between 1/8 and 1/4 of an inch; rounds of dough are stamped out and are often brushed with an egg wash to encourage sealing prior to the addition of the filling or the finished hamentash is brushed with egg wash before baking to produce a shiny golden surface. The most popular filling is poppyseed, but apricot, prune, strawberry, raspberry, chocolate, peanut butter and jelly, and others are also common. The bottom and the top two corners of the dough are folded inward but do not fully enclose the filling, allowing it to remain visible. Sometimes hamantashen may be frozen for a short period of time after shaping in order to prevent leakage of the filling. Then they are baked in an oven at medium heat for a short time. Sometimes after baking hamantashen may be dusted with confectioner's sugar, dipped in melted chocolate, or topped with sprinkles. Savory hamantashen are prepared in much the same way as sweet hamantashen, with the exception of the fillings; and they are generally made with a different dough, such one similar to