These fillings go with Nanny’s hamentashen, the dough I use each year for making Purim pastry. 

Prune or apricot filling

1 lb dried fruit
water
2-4 tablespoons of honey
grated ginger, lemon rind

Put fruit in a medium saucepan and fill with water almost to cover. Add honey and ginger for apricots, grated lemon rind for prunes. Bring to boil and then simmer fruit until soft and the water is about half. Sometimes I add a touch of amaretto. Let cool. Puree in a food processor until a smooth, uniform paste. It will be dense and sticky.

Poppy seed

2 cans of Solo poppy seed filling
½ cup of chopped walnuts or pecans
2-4 tablespoons of honey
1 egg
matzah meal or bread crumbs to thicken

Mix everything together. Add enough matzah meal so that the filling isn’t too runny.

Almond

2 cans of Solo almond paste
1/4 to 1/2 cup finely chopped almonds
2-4 tablespoons of honey
1 egg

Blend in food processor.