3 lg. eggs
Juice of 1/2 lemon and rind (for flavor)
3/4 c. oil
1/2 c. water

2 c. flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt

Mix well and add 2 or 2 1/2 cups more of flour. Dough should be thick enough to roll out. Add more flour if needed. Roll on floured board 1/8 inch thick. Cut circles with floured glass. Sprinkle dough with cinnamon and sugar and fill with prune, poppy seed or fruit filling. Shape into tri- cornered pastries. Bake at 350 degrees for 25 to 30 minutes.

PRUNE FILLING:

1 lb. prunes, pitted
3/4 c. raisins
2 chopped apples
Juice of 1/2 lemon
Sugar, to taste

Mix above ingredients together for filling.

POPPY SEED FILLING:

2 c. poppy seed
1 c. water
1/2 c. honey
1/4 c. sugar
Pinch of salt
2 eggs

Add all ingredients except eggs into pan and cook over low heat, stirring constantly, until mixture is thick and liquid absorbed. Cool and add eggs, blending well. If addition of eggs thins out filling too much, return to heat and stir while cooking 1 to 2 minutes longer.

APRICOT RAISIN FILLING:

1 med. seedless orange
8 oz. pkg. dried apricots
1 1/2 c. sultana raisins
3 to 4 tbsp. sugar

Steel knife: Cut orange in quarters, but do not peel. Process half the orange about 20 seconds. Add half the remaining ingredients. Process until fine, about 15 seconds. Empty processor bowl. Repeat with remaining ingredients.

Yield: About 2 cups filling. May be prepared in advance and refrigerated or frozen.