Yield: 1 Batch
|½ pounds||Walnuts, ground|
|2 tablespoons||Butter; melted|
|8 ounces||Dried appricots|
|½ cup||Apricot preserves|
|½ cup||Chopped pecans or walnuts|
|2 cups||Milk; scalded|
|1 pounds||Ground poppyseeds|
APRICOT FILLING #1
APRICOT FILLING #2
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 ½ 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.