*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Ethnic                           Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Yeast
      3/4   c            Sugar
      1/4   c            Water, lukewarm
    1       t            Salt
    2       c            Milk
    5       c            Flour (approx)
      1/4   lb           Butter or margarine
    2       ea           Eggs, large
                         -----PRUNE FILLING-----
    1       lb           Prunes
    1       x            Cinnamon or
    1       x            Sugar
    1       t            Chopped orange peel
                         -----POPPY SEED FILLING-----
    2       c            Poppy seeds, Ground
      1/2   c            Sugar
      1/2   c            Milk
    1       t            Butter
      1/2   c            Corn syrup
    1       x            Cinnamon
                         -----APPLE FILLING-----
    4       ea           Apples, sliced
    3       T            Cinnamon candies
      1/3   c            Water
   Dissolve yeast in lukewarm water. Scald milk and set aside until
   lukewarm, not cold. Cream butter and sugar until light and fluffy. Add
   salt and mix again. Place dissolved yeast in milk. Add 3 cups flour and
   beat well. Stir in the creamed mixture and beat again. Then add unbeaten
   eggs and blend. Gradually add remaining flour, a tablespoon at a time,
   until dough is smooth enough to handle, then knead in remaining flour on a
   warmed board. The dough should be smooth and elastic to the touch, never
   hard nor stiff. Place in a greased bowl, cover, and allow to stand in a
   warm place about 2 1/2 hours until double in bulk.
   Place dough on a warmed board, which has been slightly floured. Pat
   down dough to about 1/4 inch thickness. Cut into 2 inch squares. Place a
   teaspoon of filling (recipe below) on each square and gather up the 4
   corners carefully, folding one on top of the other, and press together so
   that folded dough is thinner than dough beneath the filling. When folded
   correctly, the filling will peek through the four sides. Place on a large
   cookie sheet about 2 inches apart. Let rise until double in bulk in a warm
   place, about 45 minutes. Bake at 375-F for 25 minutes. When cool sprinkle
   generously  with powered sugar. Makes about six dozen cakes.
   Wash prunes and cook in enough water to cover. Bring to boil.
   When cool, strain, pit and chop well. Sweeten and add cinnamon to taste or
   orange peel. Allow to cool slightly before spreading.
   Combine ingredients and cook about five minutes until thick.
   Cook together about five or six minutes until apples are soft. Cool.
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