[6] Another possible source of the name is a folk etymology: the Yiddish word מאָן־טאַשן (montashn) for a traditional delicacy, literally meaning "poppyseed pouch",[7] was transformed to hamantashen, likely by association with Haman or inclusion of the Hebrew article ha- (ה).

[6] A simpler explanation is that the shape derives from traditional Jewish baking techniques in Central Europe for folding dough so as to form a pouch around a filling, also common for making dumplings.

[10][11] Sweet hamantashen fillings range from traditional options such as mohn (poppy seed), powidl or lekvar (prune), apricot jam, and date (especially popular in Israel) to raisin, apple, cherry, fig, chocolate, dulce de leche, halva, caramel, and cheese.

The daughter of a Christian bookbinder purchased from Brandeis powidl (plum jam) which she claimed had made her family ill, as her father coincidentally died a few days after eating it.

The burgomaster of the city ordered the closure of Brandeis's store and imprisoned him, his wife, and son for selling poisonous food to Christians.

Brandeis wrote a scroll which he called Shir HaMa'alot l'David ("A Song of Ascents to David"), to be read on 10 Adar, accompanied by a festive meal.

Savory varieties may have fillings such as pizza ingredients, spinach and feta, lamb, potato, or cheese, and are often somewhat similar to other Jewish pastries such as the knish, bourekas, and sambusak.

[15] "In recent years, Israeli bakeries have increasingly offered gourmet versions of the three-cornered cookie — marzipan, say, or gluten-free varieties — alongside the classics, like poppyseed.

The change reflects the growing sophistication of Israel’s culinary scene, which is focused on updating traditional dishes and fusing them with cuisines from around the world.

"Hamantashen are known as "oznei Haman" in Israel, a term that also refers to the Sephardic pastry "Orejas de Haman", twisted or rolled strips of dough that are fried, and are the most popular cookie sold at bakeries across Israel in the weeks leading up to Purim each year, with both large chains and small independent bakeries offering many different varieties.