The Hungarians were not adverse to borrowing a good recipe when they saw one.

My sister Theresa Jerger adapted this recipe from an older one. It uses vegetable shortning instead of lard, and uses baking powder to make the dough lighter. This was a pastry that was made often.

It is easy to make, delicious to eat and beautiful to look at. Nice to give. makes a lot!

Regards, June Meyer.

• 1 dry yeast added to 1/4 cups warm water
• 3/4 cup milk, scalded, let cool
• 5 cups of flour
• 1 pound of Crisco or Spry (equal to 2 cups)
• 4 egg yolks
• 3 tsp. Baking-powder powder
• 1 tsp. salt

Take flour, Crisco and mix like a pie dough.
Add eggs to cooled milk and stir, then add the rest of ingredients and mix will.
Refrigerate for about 3 hours.
Roll out on powdered sugar.
Cut into 3 X 3 inch squares.
Add a teaspoon of filling (Apricot or Prune Lekvar, Rasberry, Cheese, etc.).
Fold over the 4 corners to the middle and seal by pushing down in center.
Place on a greased and floured cookie sheet.
Bake at 375 degrees for 20 to 25 minutes until golden brown. Don't let them burn.
When cool sprinkle with powdered sugar.