---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Desserts, Pasta
       Yield: 36 servings
            Karen Mintzias
     1/2 lb Sweet butter
     1/2 c  Granulated sugar
       2    Eggs
       6 tb Cognac
       2 c  All-purpose flour (or more)
     1/4 ts Salt
     1/2 ts Baking powder
       2 c  Stewed apricots
       4    Dried figs
     1/3 c  Raisins
       1    Orange (grated rind only)
       1 c  Apricot jam
       1 tb Lemon juice (optional)
       2 ts Cornstarch
     1/3 c  Orange juice
   Using an electric mixer, beat the butter until light and fluffy and
   gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the
   Cognac, beating thoroughly after each addition.  Sift 2 cups of the flour
   with the salt and baking powder and add slowly to the batter, while beating
   on medium speed.  Remove the beaters and finish by hand, adding only enough
   flour to make a soft dough.  Knead.  Cover and refrigerate for at least 30
   Meanwhile, slice the apricots into uniform pieces and place in an enameled
   pan.  Soak the figs and raisins in the remaining Cognac until swollen, then
   mince and add to the apricots along with the orange rind, jam, and lemon
   juice and stir into the apricot mixture, then cook over medium heat until
   thick, stirring constantly with a wooden spoon.  Cool.
   Remove the dough from the refrigerator and set aside about one-third for
   the latticed top.   Using your fingers (the dough will be too soft to
   roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch
   baking pan, pressing evenly about 1/4-inch up the sides.  Pour the filling
   into the dough-lined pan.
   Divide the remaining dough into walnut-sized balls and roll each ball into
   1/2-inch strips.  Using the strips, make a lattice over the top of the
   pastry.  If using a glaze, beat the remaining egg white slightly with a
   fork and brush on the dough stips.  Bake in a moderate oven (350 F) for 45
   minutes, or until golden in color.  Remove and cool in the pan on a rack.
   To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife.
   Note: You may prefer to use peaches and peach jam, strawberries and
   strawberry jam, and so on, instead of apricots; also diced candied peel
   adds a colorful note when substituting for figs; and slivered almonds may
   be added to the filling.
   From: “The Food of Greece” by Vilma Liacouras Chantiles.  Avenel Books, New
   Typed for you by Karen Mintzias