4 cups unsifted flour
1 tablespoon baking powder
1/2 cup sugar
1 pound margarine
2 teaspoons vanilla
2 tablespoons sour cream
1 to 2 cans apricot filling, or raspberry filling
Sift together dry ingredients, cut in margarine, as for pie crust. Add eggs and vanilla and just enough sour cream to hold dough together. Do not work this dough; just blend all ingredients.
Divide dough into six parts. On a floured surface, roll each to 9 by 12 inches, about 1/8 inch thick. Roll and cut into squares 3 inches by 3 inches, not too thin. Fill each with 1 teaspoon of any desired filling, such as apricot preserves, raspberry preserves, or nut filling.
To fold over, take two opposite corners of 3-inch square and bring to middle; pinch. It makes its own crescent. (This is not a rolled crescent.)
Brush tops with beaten egg. Bake at 350 for 10 minutes until golden brown (15 minutes for apricot or fruit filling).
Yield: 5 to 6 dozen
Source: Carol Konieczny, adapted from The Secrets of Hungarian Cookery, St. Stephen's Catholic Church
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