If it’s a really sweet mohn filling, I would eat it, but I much prefer my own prune lekvar filling. My five-year-old granddaughter made hamantashen with me today (wonderful Bubby/ainekel experience!), and the smell of my house is incredible. I take a jar of lekvar and add lemon juice, allspice (really important!!!) and some cinnamon to it, to taste. OH boyoboy! I used to add finely chopped walnuts also, but due to nut allergies among my young aineklach, we no longer add that in at the present time. It really enhances the hamantashen, though!
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