In a separate bowl, mix the flours together. On low speed add the flour to the butter mixture, a quarter at a time. Once a soft dough has formed, remove from the mixer bowl and shape into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Divide the dough into four so you can work with one piece at a time. Each piece will make about 10 hamantashen. On a lightly floured board, with a lightly floured rolling pin, roll out one piece of the dough to a thickness of 3 mm (1/10 in). Using a 7 cm (2 3/4 in) cookie cutter, cut out circles.. Place 1/2 -1 teaspoon of your chosen filling in the centre of each circle.

Fold the hamantashen by folding three flaps as follows:

Take the left side of the circle and fold it towards the centre so it covers the left third of the circle.

Take the upper right side of the circle and fold it towards the middle, overlapping the previous flap at the top, creating a triangular tip. You will see a small triangle of filling in the middle.

Take the bottom edge of the circle and fold it up towards the top to complete the triangle. When you fold this part up, tuck the left side of this flap underneath the bottom of the first (left) flap you folded, and let the right side of this flap overlap the second flap you folded.

Gently pinch each corner to secure and place on the prepared tray.

Re-roll the scraps, fill and fold as above.

Refrigerate for at least 30 minutes before baking. Preheat the oven to 180℃ (355℉). Brush each hamantashen with egg wash. Bake for 15 minutes or until light golden.

Makes about 40 hamantashen. Store in an airtight container for up to 2 weeks.

Spoon the jam into a small saucepan and bring to a boil over medium heat, stirring from time to time. Reduce the heat to medium-low and simmer for 10 minutes or until the mixture has reduced by about one sixth (to 200 ml/ ⅘ cup). Take care, the jam is dangerously hot. Once it cools a little, pour it back into the original jam jar and allow to cool. Use 1/2 - 3/4 teaspoon in each hamantashen. Leftover jam will keep for months in the fridge. Makes enough for at least 48 hamantashen.

In a small bowl with a wooden spoon, mix together the nutella and the halva. It’s not essential but if you refrigerate the filling for at least 30 minutes before using, it is easier to use. Use 3/4 - 1 teaspoon filling in each hamantashen. Makes enough for at least 24 hamantashen.

Place all the filling ingredients onto a large chopping board and, with a large knife, chop the dried fruit with the jam until you have a rough paste. You can also do this in a mini food processor. Use 3/4 - 1 teaspoon filling in each hamantashen.

Makes enough for 24 hamantashen.