(by Haley Coopersmith)
(adapted from A Treasure for My Daughter: An Invaluable Guide to Jewish Festivals, Traditions and Holidays with Menus and Recipes)
Pastry:
2 1/2 c. sifted all-purpose flour
2 t. baking powder
1/4 t. salt
3 eggs, beaten
1/2 c. sugar
1/2 c. vegetable oil
1 t. vanilla extract
juice and grated rind of 1/2 orange
Filling:
1/2 c. raisins, soaked in warm water overnight and drained
1/2 c. chopped nuts
1/2 lb. prunes, pitted and chopped
1/2 c. sugar
juice and grated rind of 1 lemon
Sift together flour, baking powder and salt.
Combine 2 eggs with sugar, oil, and vanilla.
Add flour mixture, kneading until smooth.
Roll out on floured board to 1/4 in. thickness.
Cut into circles with round cookie cutter or glass tumbler.
Combine all ingredients for filling, and place a spoonful in center of each circle.
Draw up 3 sides to form a triangle, pinching edges together.
Beat the remaining egg and brush over the tips of the pastries.
Preheat oven to 350 F.
Bake for 1/2 hour.
Other filling options include but are not limited to: apricot, poppy seed, chocolate chip, and marmalade (apricot, raspberry, strawberry, or orange).
(Read A Bite Out of History, the story that accompanies this recipe.)