The LA Times printed a nice Filo Hamentaschen a few years ago.
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon honey
1 cup (2 sticks) butter or margarine, melted
1/4 cup oil
1 (1-pound) package filo dough
2 cups ground walnuts, almonds or filberts
2 (8-ounce) cans poppy seed filling or other filling
Bring sugar, water and lemon juice to boil over medium-high heat and stir until sugar dissolves. Cook at slow boil 5 minutes. Stir in honey. Keep warm.
Combine butter and oil in saucepan.
Place sheets of filo dough on damp towel on counter and keep covered with wax paper while working with individual filo sheets.
Put 1 sheet filo dough on another piece of wax paper and cut lengthwise into 4 equal strips. Brush with butter mixture. Sprinkle with ground nuts. Place 1 teaspoon poppy seed filling 1 inch from 1 narrow edge. Fold 1 corner over filling. Fold filo, flag fashion, making triangle, then fold angle over again and again until whole strip is folded. Repeat with remaining filo and filling.
Place each hamantasch on foil-lined greased baking sheets and brush with melted butter.
Bake at 350 degrees until golden brown and crisp, 15 to 20 minutes. Remove from oven and spoon sugar syrup over each hamantasch. Cool on rack.