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Dough: 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 minutes. Filling: 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |