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6 cups flour
1/2 lb. sweet butter
1/2 cup Crisco
1/2 cup sugar
3 egg yolks (save the egg whites for filling)
1 cake yeast
1 cup lukewarm water
1 Tbsp. orange blossom water

Cream butter and Crisco in mixer. Add sugar and continue
mixing until creamy. Dissolve yeast in lukewarm water. Add egg
yolks, dissolved yeast and orange blossom water. Add flour and mix
by hand. Divide dough into 4 balls. Roll out each like pie crust
and cut into 3 inch squares. Place about 1 teaspoon of filling in
each dough square and roll. Seal the seam and the ends. Shape
like fingers. Dip tops of finished pastries in remaining egg
whites (which have been beaten till foamy), then dip in granulated
sugar. Place on cookie sheet and bake in 375 degrees F oven for 12 to 15

1 box apricots, chopped
1 cup walnuts, chopped
1 1/2 lbs. dates, chopped
1/2 cup sugar
1 Tbsp. orange blossom water
3 egg whites

Steam the chopped apricots till soft. Add dates, sugar, walnuts,
orange blossom water and half of the egg whites. (Whip the
remaining egg whites till foamy and use as directed in dough method.)

Variations: Apricots and dates my be used separately. Omit sugar
when using all dates for filling.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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