3 egg yolks
1 1/2 c. cold water
4 tbsp. vinegar
4 c. flour
1 tbsp. sugar
1 lb. Crisco cut in 4 pieces

Beat egg yolk, water, vinegar, sugar and flour until smooth, let stand 15 minutes. Roll out dough and spread with 1/4 cup of Crisco, fold sides to center, top and bottom to meat in middle, wrap in wax paper and place in refrigerator 1 hour. Repeat until all Crisco is gone and leave in refrigerator overnight. Next day roll dough (small amounts at a time) pie crust thickness, cut into 3 inch squares or triangles and place filling in center roll up into crescents or slippers. Place on ungreased cookie sheet, put in refrigerator a few minutes. brush top with beaten egg yolk and water. Bake at 350 degrees for 30 minutes. When cool sprinkle with powdered sugar.

FILLING:

Can be any type, dates, prunes, walnuts, ground and sweetened and thickened with whipped egg white. Solo makes good pastry fillings...