It's Purim, and I didn't feel like making hamantashen, so instead I made "pressburger cakes". Two small ones, the first filled with poppy seeds, the other with walnuts and a little hazelnuts. Both cake's fillings contained some brandy, butter, some apricot jam, and milk.
Pressburger cakes as they are called in Israel, are most similar to the Hungarian Beigli or crescent shaped Pozsonyi kifli (Pozsony is a Slovakian city called Pressburg in German). The dough is yeast risen, but has a texture somewhat similar to that of a pastry. The only filling found in those cakes in Israel is the poppy one, but I remember the ones I had abroad and tried to replicate the flavor.
And on the subject of hamantashen, or as they called in Hebrew - Oznei Haman, literally "ears of Haman". The way this name came to be is quite funny. Hamantashen comes from mohn taschen, which is German for poppy seed pockets. One can imagine how an Hebrew speaker might relate the name to Haman (intentionally, or not).