I just came across this thread, and the title intrigued me, as I lament the disappearance of the true and original Hamentaschen from the landscape.
However, even with the best filling, if the dough is gross (as in very pale and soft), they become inedible.
Interestingly, while I like poppy seeds very much, I also like sesame seeds, so at the Shabbos table I have one of each for the Challos, and the kids fight over which one should be opened first.
I am OK with either, but regardless of which seeds are used, I like when they're abundant, almost creating a crust of their own.