Here is a recipe for one of the fillings we like to put in our Hamentaschen.
1 cup poppy seeds
1/2 cup nondairy milk
6 Tablespoons agave
1/4 cup chopped dried apricots (raisins may be used)
1 teaspoon lemon zest
Grind poppy seeds in a spice grinder.
In a saucepan, mix the ingredients together and cook over medium heat, stirring occasionally, as mixture thickens, about 20 minutes. Remove from heat and let cool before using.