Thanks for the lead, RGR. Am not familiar with Michaeli Bakery, but will check it out!
Slightly off-topic, are hamentaschen associated with a particular holiday, or are they available year-round from the bakeries mentioned above?
Associated with Purim but fairly widely available year-round in NYC.
Learned something today! Thanks, Mig.
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Agi’s in Brooklyn, a relatively new modern Hungarian restaurant, has prune and apricot Hamantascheb, made by Hudson’s Sweets, available today (16th)and tomorrow (17th), while quantities last. https://www.instagram.com/p/CbKgdJVOHK6/
Would think William Greenberg’s Hudson Yard’s location would have some today and tomorrow.
Another edible photo! Thanks for your recommendations, Phoenikia.
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Le French Tart (of which there are several locations in South Brooklyn) makes fantastic Hamentaschen in several flavors year-round.
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Yeah, I live in a nabe with a French Tart and have had them - didn’t include the reco because the OP asked for Manhattan specifically 
Or maybe they’ve expanded to Manhattan…?
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Happily, there’s a Manhattan outpost at Fifth Ave. near 16th Street. Thanks, Michael!
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I think ppl are excited by a Hamentaschen thread, and it’s the very short Hamentaschen season, so why not? 
Who knows? Some Brooklyn places might supply Manhattan coffee shops.
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Until yesterday, I didn’t realize Hamentaschen was seasonal, so this thread has been extremely useful and instructive.
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That’s okay. Growing up in Brooklyn, no one ever explained to me that fruits and vegetables were seasonal. I am, however, immensely grateful that cheesecake was not.
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Zeppole di San Giuseppe season is right now, too.
St Joseph’s Day is March 19th!
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CHEESECAKE! The best.
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So I got hard prune hamantashn and soft poppy hamantashn along with chocolate babka and some rugelach from Moishe’s today. The babka is delicious and the same as I used to get at their former location on 2nd Ave. The hamantashn are actually different. The mon (poppy) filling tastes the same, but their soft hamantashn are humongous, much bigger than even the big ones I used to get on 2nd Ave. But the prune ones were more different - they use good prune jam that’s a lot less sweet than the kind they used to use on 2nd Ave., and the dough is also less sweet and lacks the salty taste that was the one drawback to the ones I used to get in the East Village. I liked the rugelach, but they come in only chocolate and cinnamon flavors, they’re braided and bigger than the ones I used to get, and I used to enjoy the raspberry flavor that they don’t make on Grand St. All very good items, and when I was there, I saw so many of the items I used to like on 7th St., including the potato/onion cake (savory) and cinnamon sticks, but I restrained myself, because I already got way too much stuff for 4 people and got stuck with 2 whole mon hamantashn. Oh well, I have to walk more this week…
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we got them yesterday, and I can’t recommend them - the dough is really soft and like it got wet and then dried out? I’m bummed. They were AMAZING when I bought them 10 years ago. Now they taste like they’re mass-produced (and probably are)
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@sallyt sorry to hear, but that has also been my experience of Zingermans, which my family ordered throughout the pandemic.
The Zingermans I remember from 10+ years ago in Ann Arbor vs the product that arrived mail order were very different… and I’m sure you’re right about the mass production aspect.
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