• 1/2 lb Walnuts, ground
  • 3/4 c Sugar
  • 3 Egg whites
  • 2 tb Butter; melted


  • 8 oz Dried apricots
  • 1 1/2 c ;Water
  • 1/2 c Sugar
  • 1 tb Cornstarch


  • 1/2 c Apricot preserves
  • 1/2 c Coconut
  • 1/2 c Chopped pecans or walnuts


  • 2 c Milk; scalded
  • 1 lb Ground poppyseeds
  • 1 1/2 c Sugar

Nut Filling: with a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen.

Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen.

Apricot filling #2: Mix all ingredients and refrigerate until ready to use.

Poppyseed filling: Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled.


  • 5 c Flour; to 6 cups
  • 2 c Shortening
  • 3 Egg yolks
  • 12 oz Evaporated milk
  • 1 ts Vanilla
  • 1 Cake yeast; dissolved in
  • 1/4 c Warm water

Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving.

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