In a bowl, combine the flour and butter or margarine with the confectioners’ sugar, grated orange rind, and vanilla sugar until the mixture looks like sand. Add the egg and orange juice and knead into a smooth dough. (If necessary, add more flour or orange juice.) Refrigerate for half an hour.

Meanwhile, prepare the filling: Combine the fruit, sugar, cinnamon, and ginger in a small saucepan. Add water to cover and cook until fruit is soft. Allow to cool.

For the cream: Pour the sugar into a pan and cook over medium heat, stirring, until it caramelizes. (If the caramel hardens, return to heat and continue stirring. It will take some time to fix hardened caramel, but it’s not ruined.) Remove from heat and add the milk and butter. Stir until the mixture is smooth and then add the coffee and vanilla.

Preheat oven to 325 degrees Fahenheit (170 degrees Celsius). Remove the dough from the refrigerator and divide into four parts. Form each part into a ball and roll it out. Using a glass or a cookie cutter, cut circles from the dough. Place some caramel cream and then some fruit filling into the center of each circle. Fold into a hamantash shape, making sure to leave a small opening on top so they don’t explode in the oven.

Arrange the hamantashen on a baking sheet lined with Gefen Parchment Paper. Bake in preheated oven for 15 minutes, or until they’re golden and a bit crispy. After they’re baked, you can drizzle some more caramel cream on top.