Categories: Pastry, Czech 
      Yield: 1 batch 
  
--------------------------------NUT FILLING-------------------------------- 
    1/2 lb Walnuts, ground 
    3/4 c  Sugar 
      3    Egg whites 
      2 T  Butter; melted 
 
-----------------------------APRICOT FILLING #1----------------------------- 
      8 oz Dried appricots 
  1 1/2 c  ;Water 
    1/2 c  Sugar 
      1 T  Cornstarch 
 
-----------------------------APRICOT FILLING #2----------------------------- 
    1/2 c  Apricot preserves 
    1/2 c  Coconut 
    1/2 c  Chopped pecans or walnuts 
 
-----------------------------POPPYSEED FILLING----------------------------- 
      2 c  Milk; scalded 
      1 lb Ground poppyseeds 
  
  1 1/2 c sugar 
   
  Nut Filling:  with a fork, beat the egg whites until frothy.  Add the 
  beaten egg whites, sugar and melted butter to the ground walnuts and mix 
  well. Makes approximately 10 dozen. 
   
  Wash apricots.  Combine apricots and water; cook until soft, about 1/2 
  hour,  stirring constantly to keep from scorching.  Stir in sugar and 
  cornstarch and  cook for one minute.  Cool.  use a teaspoonful of 
  filling for each square.   Makes 8 dozen. 
   
  Apricot filling #2:  Mix all ingredients and refrigerate until ready to 
  use. 
   
  Poppyseed filling:  Mix together filling ingredients.  Set aside until 
  milk is absorbed and mixture is cooled.