Hamantaschen no longer only come in boring jam or poppy seed options. You can now find them in a huge range of colours and flavours. Doughs can be coloured or even flavoured with chocolate or fruity orange zest.

Fillings go way beyond the traditional - and mostly unloved - poppy seed mohn. Fill yours with fruit curd, a lump of your favourite chocolate or even a dollop of salted caramel.

Here are a few that might inspire you to a create some of your own:

 For the very sweet-toothed:

Your dentist may not approve, but sugar lovers will adore these off the wall fillings – creamy cheesecake and crunchy candy canes - from Melinda Strauss's blog Kitchen Tested which give these hamantaschen the edge.

For the bored-with-hamantaschen:

You’ll need the time to make them, but who could resist Miriam Pascal’s chocolate hamantaschen truffle pops

For the gourmet:

Geila Hocherman has done all the testing for you with these apricot-cranberry and coconut and choc hazelnut hamantaschen. Which one should you try first….?

For time-starved baker:

No time to make a dough? Then buy a roll of puff pastry and put Fabienne Viner-Luzzato’s delicious filling recipes to the test.

For the adult hamantaschen eater:

Jamie Geller adds a grown-up touch with her recipe using sparkling raspberry jam. Cheers!

For the kids:

Purim is all about fun and these gorgeous triangular treats are full of it. The funfetti sprinkled dough packs a colour pop and you only need to drop a square of choc inside for a filling that will make you parent of the year. Find out how to make them here.