These are the Hamantaschen filled with dried plum filling I made for the Post. For more photos, click to see the full article with dried cherry, apricot and nutella. The doughs are almond and cream cheese.
Used all four burners at the same time to simmer fruit; dried cherries, plums, apricots and golden raisins.
For recipes, go to Recipe Finder in The Washington Post Food Section or click here.