Looking this recipe over, it became apparent upon viewing the pictures that the Hamantaschen looked flimsy after being formed. To my recollection, the Hamantaschen of my youth were quite substantial. I'm prone to think that cutting a larger circle, say 4"-5", folding over the sides first to form a triangle, then folding them again up to 45 degrees, pinching the points, filling and folding in the sides closer to the filling might help the dough from caving by giving the walls some heft. I will make this recipe testing my theory and hopefully will have a happy solution to this enigma.

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