What’s With Those Hamentashen
One of the foods mentioned by various rabbis was “Purim kreplech”. This custom is first mentioned by Rabbi Yozl Hochshtadt who says that his teacher Rabbi Yisrael Isserlein (d. 1460) did not want to eat kreplech at the Purim feast on Purim eve (Leket Yosher, ed. Freimann, Vol. I,Berlin, 1903, p. 34). Rabbi Isaiah Horowitz, the Shelah (Prague, Israel, ca. 1565-1630), says that the dough was kneaded with honey and spices and filled with fruits or jam (Shenei Luhot Haberit, part I, Sha’ar Ha’otiot, fol. 65a). Similar recipes are mentioned by Emek Berakhah and Or Hadash (quoted by Kosover, p. 75, note 197). Rabbi Yoel Sirkes (Poland, 1561-1640, Bah to Tur Orah Hayyim 168) says that “the dough of the Purim kreplech is kneaded in honey and spices or in goose fat and then it is made into pockets filled with nuts and raisins. (Cf. his son-in-law Rabbi David Halevi in the Taz to the Shulhan Arukh, ibid., 168:3.) Rabbi David Oppenheim (Bohemia, 1664-1736) mentions “kreplech that are made on Purim” in his Hanhagot Adam (Pollack, p. 276, note 52). Rabbi Yehudah Askenazi of Ticktin (ca. 1742) also mentions “kreplech shel Purim” (Ba’er Heiteiv to Orah Hayyim 168, subparag. 11).
For more on hamantashen see this post by Eliezer Brodt.