3 c Raisins 1 c Nuts quarter c Citron (optional) quarter c Honey 1 t Vanilla 1 t Cinnamon 3 T Grape jelly 1 Egg, beaten

Dough: Mix flour and salt, cut in shortening, add egg and water to form pastry dough. Shape into a ball and let rest, covered.

Raisin Filling: Chop or grind raisins, nuts and citron. Add honey, vanilla, and cinnamon. Mix well, then add enough jelly to moisten. Roll dough thin, cut into 10 cm circles. Place 1 T filling on each circle. Fold to form half circle, seal edges. Make 3 slits on top, brush with beaten egg. Bake at 230ºC or 18-20 minutes.