Copyright © 2015 The FOURnet Information Network. All rights reserved.

6 c. flour
1 lb. lard
1 tsp. salt
1 tbsp. sugar
1 dry yeast
1 c. cream
3 eggs

FILLING: Cook 36 ounces of prunes until tender, 20 to 30 minutes. Drain. Mash and add sugar to taste.

Mix flour, lard, salt and sugar as for pie crust. Add dry yeast mixed with small amount of warm water. Add cream. Add eggs, one at a time. Knead well. Chill overnight. Roll out on sugar. Cut into squares, fill and form pinwheels. Bake on ungreased pan at 375 degrees for 12 to 14 minutes.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood