Recipe Courtesy of M. Gordon

Apricot Filling: 1/4 cup orange juice 1/3 cup dried apricots 2 tsp. Grated orange rind 1/2 apple, peeled, cored and coarsely chopped 1 orange, peeled, and cut Poppy Seed Filling: 6 cups boiling water 3 cups poppy seeds 1 1/2 cups milk (or water) 1/2 cup sugar 3/4 cup honey 1/8 tsp. Salt 3 egg whites, well beaten

Dough:

Cream butter and sugar. Add egg. Sift half of flour and baking powder into mixture. Add milk. Sift rest of dry ingredients into mixture. Add vanilla. Form a ball. Wrap in plastic wrap and chill for at least one hour.

Divide dough into four sections. Roll out one section at a time until dough is 1/4 inch thick. Cut into rounds using a cup. Place a small amount of filling on round, and fold edges up forming a triangle, pinching corners together.

Apricot Filling:

In a medium saucepan, combine juice and apricots. Cover and simmer 10 minutes. Thoroughly blend this mixture with orange, rind, apple and sugar.

Caramel Pecan Filling:

In a heavy saucepan, bring sugar and water to a boil. Mix with wooden spoon until sugar dissolves. Remove from heat. Add pecans, butter and milk. Return to heat. Stir continuously for 10 minutes or until mixture thickens. Remove from heat. Stir in honey. Transfer to a bowl and chill until firm.

Poppy Seed Filling:

In a large saucepan, pour boiling water over poppy seeds. Let stand until poppy seeds settle. Then drain. Add milk, sugar, honey and salt. Cook over a low flame, stirring frequently, until thickened. Let cool. Add egg whites and mix well.