I think I’ve tried every dough recipe for hamantaschen that exists. And this one is my hands-down favorite. The key to making hamantaschen that hold together in the oven—we’ve all seen those oozing, exploding ones—is to bake them when they are frozen. Yes! After forming the hamantaschen, I place them in the freezer for a minimum of 1 hour or up to 48 hours, and then I transfer them directly from the freezer to a preheated oven (after a quick brush of egg wash). This will leave you with perf