5 cups all-purpose flour
1 lb. butter
4 egg yolks
3/4 cup water
1/4 cup vinegar

WALNUT FILLING:

1 1/2 lbs. ground walnuts
1 1/2 cups sugar
1 tsp. vanilla
4 egg whites, beaten

Beat eggs with water and vinegar. Mix flour and butter as for pie crust. Add egg mixture and mix well. Cover with plastic wrap and tea towel to prevent drying out and refrigerate overnight.

When ready to use, divide dough into 3 parts. Roll out one part at a time on a sugared board. Cut into squares and fill with walnut filling. Bring 2 opposite corners together to the middle and pinch together to seal.

Place on lightly greased cookie sheet and bake at 350°F for 10-12 minutes or lightly browned. Remove from pan immediately, so as not to stick.

Variation: May also use apricot filling.