dried peaches, apples, apricots or prunes
sugar

Crust:

3 tbsp. butter
3 tbsp. shortening
1/2 tsp. salt
1/2 tsp. baking powder
1 1/4 to 1 1/2 c. flour
3 tbsp. plus 2 tsp. ice water
milk

Rehydrate fruit and add sugar to taste. Set aside. Blend all pastry ingredients together and let stand overnight in refrigerator. Cover the dough with plastic wrap. Take from refrigerator the next day and let set until it reaches room temperature. Divide into 6 balls. Roll each very thin. Fill with 2 1/2 tablespoons of favorite fruit filling. Seal edges. Brush with sweet milk. Prick with fork. Fry in vegetable oil until golden brown on both sides.