1 pkg active dry yeast

1/2 cup warm water

1/2 lb (1 cup) butter at room temperature

1/2 cup sugar

2 eggs, separated

2 3/4 cups regular all-purpose flour, unsifted (you can use half whole wheat flour)

Prune filling

1 TBSP sugar mixed with 1/4 tsp ground cinnamon

In a small bowl, dissolve yeast in warm water. Meanwhile, in a large bowl beat butter, 1/2 cup sugar and egg yolks until fluffy and lemon colored; stir in yeast mixture. Add flour gradually, blending well with a spoon. Dough will be soft. Cover and chill for 2 hours or overnight.

Turn dough onto a lightly floured pastry cloth or board; roll out 1/8 inch thick. cut out in rounds, using a 3 or 4 inch cutter. Place 1 to 2 tsp filling in the center of each round, then lift the edges at three equidistant points and pinch together over filling. Pinch seams from center to each point of triangular bun, tightly sealing the filling inside. Transfer onto greased cooky sheet.

Let rise in a warm place for 1 hour or until pastry looks lighter and slightly puffy. Filling may peek out a little; if you wish, pinch edges to reseal, but it's not absolutely necessary so long as pastry holds its triangular shape. Beat egg whites lightly and brush over tops. Sprinkle with sugar-cinnamon mixture.

Bake in a 350 degree oven for 15 to 20 min. or until golden brown. Cool on racks. Serve warm, or cool completely to freeze and serve later. To reheat, place in a single layer on an ungreased cooky sheet and bake in a 300 degree oven for 10-20 min. or until warm. Makes 24-36.

Prune filling

Cook 1 cup of pitted prunes, chopped, in 1 cup of water until very soft and plump. Drain well, Add 1/2 cup sugar, 1/2 tsp ground cinnamon, 1/8 tsp ground cloves and 1/2 tsp grated lemon peel; stir and mash until filling is consistency of thick jam.

Raisen poppy seed filling

In a small bowl, mix together 5 TBSP poppy seed, 3/4 cup raisins, 2 TBSP each honey and melted butter and 2 tsp of grated lemon peel.

Apricot filling

In a small bowl, mix together 1/2 cup each finely chopped dried apricots and almonds or walnuts, 2 TBSP each honey and melted butter and 1/4 tsp ground cinnamon or ginger.


Shrimp Curry Salad Spaghetti &Meatballs Creamy Peach Pie Creamy Nut Filling & Frosting Butterzueg Mom's Cheese Ball
  Mom's Lasagne Cream Cheese Pie Kahlua Cake with Coca Cola Frosting Peanut Blossoms Pesto Deviled Eggs
  Pesto Lasagne Chocolate Cinnamon Pie Black Joe Cake Springerle Cornish Pasties
  Shrimp Scampi Key Lime Pie Lemon Lime Icebox Cake Scottish Shortbread Welsh Rarebit
  Grilled Shrimp Apple Pie   Rum/Bourbon balls Boysenberry Ice
  Spinach Feta Quiche Cherry Pie Double-Chocolate Brownies Rice Crispy Treats Cantaloupe Ice
  Käsespätzle Lemon Meringue   Chocolate Chip Cookies Cantaloupe Ice Cream
  Cheese Enchiladas     Peanut Butter Cookies French Breakfast Puffs

Green Enchiladas

Chocolate Mousse   Snickerdoodles Gretchen's Salsa
    Chicken Enchiladas     Wendy's No-bake Cookies Anna's Artichioke Dip
Royal Lunch Milk Crackers   Chicken Cacciatore Meringue shells   Chocadamia Coconut Delights Pan de bono (Columbian Cheese Bread)
    Chicken Kiev     Pecan Puffs Blue Cheese Dressing
    Chicken Imperial Hamentashen   Swedish Spritzbaaken Dips
    Southern Fried Chicken     Dutch White Ginger Cocktail Sauce
    Chicken a lá ling     Gingerbread Boys Eggnog
    Chicken and Dumplings     Scones Almond Roca
    Beer butt chicken       Mom's Rye bread


Sewing Room

Mary's Place

Laiuppa Home