...because they’ll whine for more!
From the kitchen of Lori McCarthy
4 cups flour
3 Tblsp. sugar > use a fork or pastry blender
1 cup butter and mix like pie crust
1 tsp. salt
¾ cup milk-scalded
1 pkg. dry yeast and
a pinch of sugar, dissolved in
¼ cup warm water
4 egg yolks, beaten
2-3 cans fruit pie filling
Mix eggs, milk, and water mixture. Add to dry ingredients. Knead well, till smooth.
Let rest one hour in a covered container.
Divide into four balls and roll each ball into a 9 X 14” rectangle.
Spread ¼ can of the fruit filling down the middle, long ways.
Fold 1/3 of the dough, one side, working length ways, over the fruit in the middle section.
Spread ¼ can of the fruit over that flap.
Fold the other long side over the top of this fruit.
(you end up with five layers, crust/fruit/crust/fruit/crust)
Seal the edge. Roll seam side down. Tuck the ends under.
Bake on an ungreased cookie sheet, for 30 minutes at 350 degrees. Cool.
Glaze or frost with powdered sugar frosting, add nuts, or coconut as desired.
Recipe makes FOUR loaves. Perfect recipe for a crowd, or to share. Enjoy!