3 c Flour

1/2 c Ground almonds

1 1/2 ts Baking powder

1/4 ts Salt

1/2 c Sugar

1 c Butter

1 Egg

1 tb Lemon juice

1 ts Grated lemon peel

2 tb Water

-----------------------------POPPY SEED FILLING----------------------------- 1 c Poppy seed

1/2 c Milk

1/4 c Honey

1/3 c Chopped dates

1/3 c Chopped nuts

1 ds Cinnamon

Mix the first five ingredients and the lemon peel; cut in the butter until mixture is crumbly. Combine the egg, lemon juice and water to add to the flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out each part on a floured board until it is 1/4 inch thick, then cut into 4 inch square. Spoon about 1 teaspoon Poppy Seed Filling into the center of each square. Bring two ends together to form a cylinder. Pinch together to seal. Place on a greased baking sheet and brush with milk. Bake at 350 F for 15-20 minutes. FILLING: Combine all ingredients in a saucepan; cook over low heat until thick, stirring often. Cool and it's ready to use. NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling. Source: Rose Marie Miller "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias