• 3 eggs beaten
• 1 cup sugar
• 1/2 cup oil
• juice from 1 naval orange or 1/2 cup orange juice
• juice from one lemon (1 to 3 tbsp)
• 5 cups flour
• 2 tsp baking powder
• 1 tsp salt

1. Mix ingredients in the order given.
2. Chill.
3. Roll out in small amounts into 1/4" thickness.
4. Cut into 2" to 3" rounds
5. Fill with about a 1/2 tsp of filling (see below for recipes).
6. Shape dough into triangle; pinch openings together
7. Bake for 30-430 minutes at Bake @375⁰ or until browned.

Apricot Filling

• 2 cups dried apricots
• 1/4 to 1/2 cup sugar
• boiling water

1. Cook apricots with water until they are soft.
2. Add part of the sugar and cook over low heat for 10 more minutes or until soft. Taste. Add more sugar if necessary.

Prune Filling

• 1 lb. prunes
• 2 tsp lomon juice
• Grated rind of one lemon

1. Soak prunes in hot water several hours or overnight.
2. Cook until soft
3. Drain, remove pits
4. Chop
5. Add lemon juice and rind