I've been making hamantashen for decades, and you have my sympathies about getting them to hold their shape. It's a challenge, but as with most things, practice helps. Still, there are times that the whole tray looks just like yours - all over the place, and if I'm lucky, one perfect hamantash in the middle. I really appreciate that you posted your trials with these - it's good to know that even the professionals find them challenging.

I've never seen a recipe call for bread crumbs in the filling, but I use a (homemade) apricot or prune butter, which is thicker than preserves, so that also helps it stay together. I might give your dough recipe a try, but beating the one my mom has been using for over 50 years is going to be tough. (She got it from my neighbor, replacing the one she learned from her own mother, which says something.)

I wanted to say thank you for the many tips and comments that are so helpful, in all of the recipes. I don't usually comment, but it's very much appreciated.

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