INGREDIENTS

INSTRUCTIONS

Grind the poppy seeds in a food processor or blender. Add to the  sugar
mixture.  3. Add the egg whites, vanilla, lemon and orange rinds and
juices,  rum, raisins, figs, and cinnamon. Simmer over low heat for
about 5  minutes. Add the jam and butter, and continue simmering until
the  butter is melted and all the ingredients are combined. Use as is,
or  put in the refrigerator for a few minutes until the filling becomes
a  bit firmer.  NUT FILLING: Combine all ingredients and mix well.
Refrigerate.  "These yeast dough cookies, served by Hungarian and
German Jews at  Purim, resemble little children wrapped in blankets-
thus the name  kindli. They can also be shaped like 3 corner hats or
hamantaschen.  The poppy- seed filling included jam, lemon, orange, rum
and sugar  rather than the traditional Polish and Russian honey. Wine
and rum  are especially appropriate ingredients at Purim, since this is
the  one holiday where drinking to excess is encouraged." (Joan Nathan)
SOURCE: The Jewish Holiday Kitchen by Joan Nathan p. 224 Schocken
Books NY ISBN 0-8052-0900-X  Recipe by: The Jewish Holiday Kitchen by
Joan Nathan p.224 1988  Posted to JEWISH-FOOD digest by Linda Shapiro
<lss@coconet.com> on  Feb 20, 1998

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