FILLING:

1 (8 oz.) pkg. (1 3/4 c.) dried apricots, quartered
1 c. water
1 c. sugar
1 tbsp. grated orange or lemon peel
1/3 c. well drained Maraschino cherries, chopped
NOTE: May also add 1/2 c. coconut if you wish

DOUGH:

4 c. flour, sifted
1/3 c. sugar
2 tsp. salt
1 1/2 c. butter, softened
3/4 c. orange juice
3/4 c. sliced almonds
Half and half or milk
Sugar

TO PREPARE FILLING: Combine apricots, water and sugar in saucepan. Cover and simmer for 15 minutes. Uncover and cook stirring, until excess liquid evaporates. Stir in orange or lemon peel and cherries and cool. If using coconut, add.

TO PREPARE DOUGH: Sift together flour, sugar, and salt. Cut in butter with pastry blender until mixture resembles fine meal. Using a fork, stir in orange juice, a small amount at a time, until particles are evenly moistened. Divide dough into three equal parts. Roll out each into three equal parts. Roll out each into a 15 x 6 inch rectangle on a lightly floured board. Place on ungreased baking sheet. Spread 1/3 of the filling on each rectangle in a 3-inch band, lengthwise down center of dough. Sprinkle each with 1/3 of the almonds. Fold edges of dough up over filling. Brush dough with half and half or milk and sprinkle with sugar. Bake in hot (400 degree) oven for 18 to 20 minutes, or until done. Remove from pan, cool slightly and with sharp knife, cut into 1 inch slices.