6 c. flour
1 lb. lard
1 tsp. salt
1 tbsp. sugar
1 reg. size cake yeast
1/2 pt. sweet cream
3 unbeaten eggs

FILLING:

1 c. raisins
1 c. dates (cut up)
1 c. apples (chopped)
1 c. sugar
1 c. water
2 tbsp. flour

Mix the 6 cups of flour, lard, salt and 1 tablespoon sugar as for pie crust. Add crumbled yeast cake and cream. Mix well with hands. Add unbeaten eggs, one at a time and knead well with hands. Chill in refrigerator overnight. Roll out on granulated sugar (no flour used) and cut in 3 inch squares.

To make filling, mix raisins, dates, apples, water, sugar and flour and cook until thick. Add chopped nuts if desired. Cool.

Put some filling on each pastry square. Fold dough over to form a triangle (like a turnover) and press edges with tines of fork. Place on ungreased cookie sheets and bake in moderately hot oven 375 degrees until brown.