Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----NUT FILLING-----
1/2 lb Walnuts, ground
3/4 c Sugar
3 Egg whites
2 T Butter -- melted
-----APRICOT FILLING #1-----
8 oz Dried appricots
1 1/2 c -- Water
1/2 c Sugar
1 T Cornstarch
-----APRICOT FILLING #2-----
1/2 c Apricot preserves
1/2 c Coconut
1/2 c Chopped pecans or walnuts
-----POPPYSEED FILLING-----
2 c Milk -- scalded
1 lb Ground poppyseeds
1 1/2 c sugar
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.
