Traditional fillings are poppy seed and prune, but apricot preserves, apple butter, pineapple preserves, and cherry pie filling all work quite well.
Ingredients
| 2/3 C | butter |
| ½ C | granulated sugar |
| 1 | egg |
| ¼ C | “no pulp” orange juice |
| 1 C | all-purpose flour |
| 1 C | wheat flour |
Directions
| 1 | Blend butter and sugar thoroughly. Add egg and blend thoroughly. Add orange juice and blend thoroughly. |
| 2 | Add flours, ½ C at a time, alternating white and wheat, blending thoroughly between each. Refrigerate batter overnight or at least a few hours. |
| 3 | Roll dough as thin as you can without getting holes in the dough. Cut out 3″ – 4″ circles. |
| 4 | Place 1 T selected filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so just a little filling shows through the middle. Pinch the corners together firmly (dab lightly with water if needed) so they don’t pull apart while baking. |
| 5 | Bake in 375˚ oven for 10 – 15 minutes, until golden brown but before the filling boils over. |
Ashtey Khayil 