My grandmother was from Serbia part of the Yugoslavian union on the time she came to the US. She didn’t change into a US citizen until I used to be 12 years previous. She spoke the Rusyn dialect with her youngsters, together with my father who was born in the US, and her English was damaged and strongly accented all her life. Grandma was a wonderful pastry baker. Her desserts had been many, and some are recalled mainly as Christmas pastries.

I’m not positive of the spelling of these little pastries. The pastry a part of these is rich and flaky however not candy dough. It’s rolled out to small squares or circles and a filling is positioned in the middle, reverse sides or corners are pulled together and they’re baked. The fillings in the middle that I most recall are Prune Lekvar, a smooth puree of cooked prunes, and Apricot filling. Either of these two fillings is straightforward to make. Merely take pitted dry fruits and a small amount of water with some lemon rind and simmer until all the water has boiled down. Puree within the food processor till easy with sugar, to style. It makes a wonderful filling, and even tastes great spread on toast. The dough is mild and flaky and the fillings are delicious.

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