Instructions: Which is served during Purim by Hungarian Jews. You can shape them like Hamentashen if you wish; but they traditionally resemble little children wrapped in blankets, thus the Yiddish name, Kindli. The recipe is from The

Place the flour in a large bowl and make a well in the center. Put the whole eggs plus 1 egg yolk into the center and blend with your fingers.

Add the softened butter or margarine and knead together. Dissolve the yeast in the warm water and then add to the potatoes. The warm potatoes will help to activate the yeast.

Puree the potatoes and add to the flour mixture. Add the sugar, salt, vanilla, lemon rind, and enough wine to bind the ingredients together.

Knead well until a hard, smooth dough is achieved. Divide into round balls and let stand, covered, while you make the filling, about 45 minutes.

Preheat oven to 325 degrees F. When the filling is ready, punch the dough and divide each ball of dough again into 6 or 7 round balls. Roll the dough out and cut circles 3 in. in diameter. Put 1 1/2 T. filling in a line down the center, leaving a 1/2 in. border. Fold the top and bottom of the circle over to cover the ends of the filling. Then take the left side and fold over 2/3 of the dough to cover the line of filling. Fold the right side over to the left edge. Press the sides together at the center and edges, as if you were tucking a baby into his blanket. Place on an ungreased cookie sheet. Brush with remaining 2 egg yolks. To make a large kindli, take one of the original 6 balls and roll out the dough about 7 in.

in diameter. Smear with the filling. Fold the top and bottom over into 1 in. flaps. Then roll from one side like a jelly roll.

Pinch down the edges. Brush with the egg yolks and place on an ungreased cookie sheet. Bake about 30-45 minutes (depending upon the size of the kindli), until golden brown. Halfway through cooking, it is a good idea to brush more egg yolk on the kindli to achieve a lovely glazed effect.

Makes 6 large or 36 small kindli.

POPPY SEED FILLING: Combine the sugar and water and simmer while stirring over a low heat. Grind the poppy seeds in a food processor or blender. Add to sugar mixture. Add egg whites, vanilla, rinds and juices, rum, raisins, figs, and cinnamon. Simmer for about 5 minutes. Add the jam and butter, and simmer until the butter is melted and all ingredients are combined. For firmer filling, place in refrigerator for a few minutes.

NUT FILLING: Combine all the above ingredients and mix well.

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