• Preheat Oven to 325°F.

Nut Filling

• Mix Nuts, Sugar, and flavorings together.
• Fold in stiffly beaten Egg Whites.
• Gradually add Warmed Milk until you have an easy spreading consistancy.

Poppyseed Filling

• Combine all ingredients and mix thoroughly.
• Let stand several hours or overnight to thicken and blend flavors.

Apricot Filling:

• Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning.
• Add the sugar and continue to cook until thick.
• Either puree in a food processor, blender, or with an immersion blender in a bowl. If the filling is too runny, return it to the sauce pot to continue to cook.

Dough

• Dissolve yeast in Warmed Milk with 1 Tbsp of Sugar and set aside to bubble
• In another bowl, sift together flour and remaining Sugar then cut in Butter as for a Pie Crust.
• In a separate bowl, blend Sour Cream, Lemon Zest, and Egg Yolks.
• Make a well in flour and add Yeast and Sour Cream & Egg mixture.
• Mix with hands to form a ball.
• Divide dough into 5 or 6 equal parts.
• Roll out onto floured surface into a 14″ x 14″ square.
• Spread with filling to three edges and leave 2″ margin on final edge for rolling.
• Moisten 2" edge with water, roll up tightly, and seal seam.
• Tuck in ends. Place on lightly greased baking sheet, seam side down.
• Using long wooden toothpicks, prick all over – all the way through.
• Cover and allow to rise until doubled in volume.
• Bake for 35 to 40 Minutes or nicely browned.
• Remove from oven and brush with melted butter.
• Cool BEFORE removing from pan.