| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Czech |
Pastry, Czech |
1 |
Batch |
INGREDIENTS
| 1/2 |
lb |
Walnuts, ground |
| 3/4 |
c |
Sugar |
| 3 |
|
Egg whites |
| 2 |
tb |
Butter; melted |
| 8 |
oz |
Dried appricots |
| 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 |
INSTRUCTIONS
NUT FILLING
APRICOT FILLING #1
APRICOT FILLING #2
POPPYSEED FILLING
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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