| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Oil |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1/4 |
c |
Orange juice |
| 1 |
|
Grated orange rind |
| 2 1/2 |
|
Tp 3 cups flour |
| 1 |
lb |
Prepared mohn filling; (poppy seed) -or- |
| 1 |
lb |
Lekvar; (apple or prune butter) -or- |
|
|
Strawberry or apricot preserves |
INSTRUCTIONS
FILLINGS
Mix all well. Add flour as necessary to make smooth elastic dough. Divide
dough and roll out on floured surface to about 1/8" thick. Use a round
cookie cutter or glass to cut out a 3" circle. Fill with 1/2 -2/3 teaspoon
of filling in middle of circle.
TO SHAPE: Lift up right and left sides, pinch together.Bring bottom flap up
to center to meet 2 sides. Pinch edges together. Place on greased cookie
sheet 1" apart. Bake in preheated 350* oven for 20 minutes.
FILLINGS: 1 pound prepared mohn filling (poppy seed) or 1 pound lekvar
(apple or prune butter) or strawberry or apricot preserves
Posted to JEWISH-FOOD digest Volume 98 #015 by "Aliza Blizinsky"
<alizab@hotmail.com> on Jan 08, 1998
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