Yield: 1 Servings
|1 pounds||Oleo; softened|
|1 pounds||Creamed cottage cheese|
|1||Lemon peel; grated|
|Nut Filling; See Recipe|
|Apricot Filling; See Recipe|
|Prune Filling; See Recipe|
Mix flour and oleo together like pie dough. Add all other ingredients and mix together with hands until well mixed. (Cottage cheese will look lumpy in dough, but mix as well as possible.) Divide dough into two balls. Leave in refrigerator overnight.
Next day, roll out dough (each ball) quite thin (about ⅛"). Cut into 2" squares. Fill by placing either nut mixture, apricot filling or prune filling on center of square and roll into crescent or fold over one end on to other end.
Place on slightly greased cookie sheets. Bake in 375~ oven for about 15 minutes or until nicely colored. IMPORTANT: Before placing cookies into oven- brush them slightly with egg yolk which has been lightly beaten. This gives them a lovely color.
Nut Filling: 2 C ground walnuts, ½ c sugar, 3 egg whites-well beaten, 2 tbsp milk. Mix thoroughly.
Apricot Filling: Cook 1 pkg dried apricots with ¾ c water. When well cooked , mash them with a fork. Should be thick and not soupy. Add sugar to desired sweetness.
Prune Filling: Cook 1 pkg. dried prunes (pitted) same as apricots. Both apricot and prune fillings are best when allowed to thoroughly cool.
NOTES : Esther was my pastors wife when our children were young. My daughter adopted her as "grandma". Her husband was a Hungarian immigrant and this is one of several of her Hungarian recipes.
Recipe by: Esther Balla
Posted to TNT Recipes Digest by "Jackie VanderVeen" <jackie@...> on Mar 11, 1998