Ingredients

How to make it

  • In a small bowl dissolve the dry yeast in 1/4 cup lukewarm tap water then set aside.
  • In a large bowl cream butter and sugar together until mixture is fluffy.
  • Add 2 eggs 1 at a time beating well after each addition.
  • Stir in salt and grated lemon peel then add yeast and mix well.
  • Add 2 cups of the flour and mix well again.
  • Add cream and remaining flour alternately in small portions mixing well after each addition to make a soft dough that pulls away from the sides of the bowl.
  • Turn dough onto a floured surface and knead until dough is smooth and elastic and no longer sticky.
  • Grease a large bowl then form dough into a ball then put in bowl and turn dough over once.
  • Cover with a damp kitchen towel and put in a warm place and allow dough to rise until doubled in bulk.
  • Prepare filling.
  • Grease 2 large baking sheets and set aside.
  • Punch down dough and form into a ball then transfer to a floured surface.
  • Knead lightly then divide dough in half then roll out each half separately to a thickness of 1/4".
  • Cut the dough into 3" squares.
  • Place 1 rounded teaspoon of filling in the center of each dough square toward the center of the square and pinch the four corner points together in the center over the filling.
  • Place on greased baking sheets about 1" apart and let rise in a warm place until doubled.
  • Preheat oven to 350.
  • Beat remaining egg well and brush tops of the pastry with beaten egg.
  • Bake on the middle rack of the oven for 20 minutes.
  • Sift confectioners' sugar over the tops of the pastry while they are still warm.
  • To make filling put chopped dried apricots and chopped pitted prunes into a saucepan with enough cold water to cover then bring to a boil and simmer for 15 minutes.
  • Drain of all liquid in the pan and add sugar, butter, orange peel and cinnamon to the fruit in the pan.
  • Cook over low heat stirring constantly for 10 minutes then remove from heat and stir in vanilla extract.

Reviews & Comments 4

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  • hopscotch 4 years ago
    Drooling, this recipe is going to the chapel as the flavors marry so awesomely!

    Good find, and thanks for sharing.
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    " It was excellent "
    juliecake ate it and said...
    This looks fantastic, I must give these a try...very soon! Thanks.
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  • chefmeow 6 years ago
    HEnrie, you are very welcome. Glad you found it, these are really good. I have so many of your recipes marked it is unbelievable. Glad I could pass one your way. Cat
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Chefmeow, GF, I know how I missed this recipe since it was posted 10 months ago, and I've been a member since then. Sure am glad it popped up at the side bar when I was looking at another recipe. If I could give you 100 for this one I certainly would, I love these and have been looking for this recipe ever since my Czechoslovakian girlfriend's mom made these years ago in Texas. I ask her if she had the recipe but she couldn't find it and her mom has since passed away so it's gone with her. What a treat to have found this one you posted, thank you from the bottom of my heart.
    Was this review helpful? Yes Flag

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